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.
With our test kitchen know-how (and relentless testing) we found ways to make naturally fast dishes faster, and traditionally slow-cooked dinners a weeknight option. But one thing we never did was settle on shortcuts that shortchanged flavor.