Rebecca joined America's Test Kitchen in October 2010 as a test cook for the book team. A graduate of the Culinary Institute of America, she has worked in kitchens that have had a strong emphasis on sourcing locally grown and seasonal ingredients, if not growing their own. When she is not at work tackling the arduous task of professional eating, she can be found at any given farmers' market, usually sampling the cheeses.
SUPER QUICK VIDEO TIPS
September 28, 2012 Do you really need the whole can? With our recipe, make as much—or little—as you want.
SUPER QUICK VIDEO TIPS
September 21, 2012 All you need is a little kitchen magic (and some molasses).
SUPER QUICK VIDEO TIPS
September 7, 2012 A slew of hidden talents prove this ingredient is certainly worth its salt in the kitchen.
SUPER QUICK VIDEO TIPS
August 3, 2012 Avoid second-hand spice with these hot tips.
DO IT YOURSELF
April 11, 2012 A little bit of dirty work goes a long way toward a stellar piece of meat.
DO IT YOURSELF
June 29, 2011 A fresh interpretation of a North African meat-staple.
Here is how to solve the twin problems of unevenly cooked chicken and heavy, greasy rice.
March 1998
What we ate, and when and where we ate it, becomes interwoven with who we are and where we came from: our family, our heritage, our friends. In an effort to preserve these heirloom recipes, Cook's Country tested and perfected family favorites for cookies and pies, casseroles and special-occasion suppers, old-fashioned breads, and preserves and pickles.
