As food blogs became more popular, and the genre became more respected, it was exhilarating to watch the shift in journalistic authority. Food blogs leveled the playing field: chefs, cookbook authors, critics, home cooks, and civilian diners like me were all suddenly sitting at the same table. Instead of a rarefied and inaccessible group of print reviewers having a say, suddenly thousands of voices of varying skill levels and interests chimed in, and the conversation became livelier. Soon, sites popped up for niche appetites covering everything from Chinese stir-fry to raw food, written by amateurs and professionals alike. Readers who didn't have blogs on their own could still join the discussion in the comments sections, which, on sites with the most devout readerships, were as informative as any article.