Becky Hughes
Associate Social Media Manager Emeritus
Becky Hughes is the social media editor for NYT Cooking where she's written about the New York City restaurant scene and the return of the espresso martini. She has a bachelor’s degree in journalism and food theory from the Gallatin School of Individualized Study at New York University. During college, Becky was also the editor in chief of the N.Y.U. branch of Spoon University.
Today Is Your Last Chance to Buy a Misen Cookware Set on Kickstarter
If you want a good deal on these pieces, now is the time to bite.
No-Fail, Super-Impressive Casseroles for Thanksgiving
Imagine waving a magic wand, and making classic Thanksgiving sides creamier, crunchier, and just plain better.
6 Granola Bars That Are Savory, Not Sweet
Who said granola bars have to be chocolatey or fruit-studded?
All the Things Your Kids Can Make With Store-Bought Biscuit Dough
From monkey bread to garlic knots, there are so many easy recipes budding cooks can make with it.
8 Bob's Red Mill Products That Will Change the Way You Cook
These are the flours, grains, and starches your pantry is missing.
Staub Cookware is Having a Sale and We're Buying All the Cast-Iron Pumpkins
Just in time for braising season, baby!
How to Cook Chicken in a Crock Pot and Make Life That Much Easier
Your slow cooker wants to make chicken for you. Sit back and let it happen.
How to Sharpen a Knife (and Hone It) the Right Way
Grab a whetstone, a sharpener, or a honing rod and get to it.
Can We Talk About the Fact That There Are 15 Flavors of Cheerios?
But let's get real: there are only two flavors that matter.
Top Ramen is Ditching MSG and Artificial Flavors, and Reducing Sodium
Rejoice—instant ramen is no longer an MSG-filled salt-bomb.
How to Make Nut Milk with Almonds, Cashews, Walnuts, and More
It just takes two ingredients to make creamy, dairy-free, cheaper-than-at-the-store nut milk.
How to Help Get Food and Clean Water to Puerto Rico
In the wake of Hurricane Maria, people in Puerto Rico have been left without food or water. Here's how you can help.
Say Hello to Thanksgiving Sangria
This large-format punch deserves to be your new Turkey Day tradition.
Tomato "Tuna" Sushi is Coming to Whole Foods
Carrot-based "salmon" and eggplant "eel" are on the horizon, too.
Weekly Meal Plan: Surf and Turf Your Way Through the Week
A big boil at the beginning of the week saves you a whole lot of stress later on.
The Best KitchenAid Mixer Attachments, Ranked
There are best attachments for making flour, grinding meat, turning vegetables into pasta—which ones are worth buying?
The Best Sauces to Dip Your Pizza In, Ranked
Blasphemy or brilliance? We sort it all out.
This Papa John's–Style Garlic Sauce Makes Pizza Exponentially Better
This 3-ingredient recipe is just as good as the real thing, sans delivery charge.
Why This Epi Editor Won't Go Near Mayonnaise
Aioli, on the other hand, is something she can totally get behind.
Everything You Need to Make Pizza at Home
Want to nail that bubbly, charred, pizzeria-style pie? Then you need the right gear—and ingredients.