Rebeccah started as an intern at America's Test Kitchen straight out of culinary school, and now works as an Associate Editor for Cook’s Country magazine. Besides cooking—and most things food related—Rebeccah’s into writing (and blogging, of course), wine, staying active, traveling, movies, and pretty much all things that make life more pleasurable.
SUPER QUICK VIDEO TIPS
March 15, 2013 You don’t need anything fancy to top your latte.
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February 15, 2013 We get at the root of all of your peeling problems.
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February 1, 2013 With this tip, you’ll be a hot topic among your friends.
FIELD NOTES
December 4, 2012 Because the sugared fried dough is almost as hot as the city itself.
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November 30, 2012 The simple tips you need to pipe like a pro.
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September 14, 2012 Here's what it takes to get tidy, smooth-edged eggs every time.
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August 31, 2012 Turn the cheap stuff into a premium-tasting spirit.
FIELD NOTES
August 28, 2012 In addition to being the official state meat pie of Louisiana, this pie has quite a history.
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August 10, 2012 Want full-flavored red wine without the wait? Just use your hands. (We'll explain.)
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June 22, 2012 Think of it as an odor makeover for your otherwise fresh catch.
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June 8, 2012 Say goodbye to burned corn and unpopped kernels. Forever.
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May 25, 2012 Those oils certainly are lingering, aren't they?
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April 12, 2012 Bringing wine from room temperature to perfectly chilled in just 30 minutes? We’ll toast to that.
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March 22, 2012 "The problem is also the solution." (Sound like a riddle? Don't worry—we'll explain.)
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March 15, 2012 Why wait days, or even weeks, for herbs to dry? Our microwave method takes just minutes.
DO IT YOURSELF
July 13, 2011 Freshly cured and luxuriously fatty, duck breast is a fine alternative to pig leg.
A surprise ingredient guarantees salads that are lively but not harsh.
Episode: Four-Star Stuffed Chicken Breasts Season 9
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.
