This chapter discusses the background, prevention, diagnosis, treatment, and prognosis for food allergy and atopic dermatitis (AD). Patients with AD have a higher rate of allergic disease, including allergic rhinitis, than the general population. There is clearly an increased rate of sensitization to food allergens in patients with AD. While there is some controversy with regard to the role of food allergy in atopic dermatitis, these two conditions are often seen in the same patient. Food allergy is considered to be a provoking cause of AD in a subset of patients, particularly in about one‐third of infants and young children with moderate to severe AD. Patients with AD often have elevations of serum food‐specific IgE antibodies. Food elimination diets followed by oral food challenges are the best way to determine whether food allergy or sensitivity is an exacerbating factor of a patient's AD.