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.
How to Store Kale for Salads, Smoothies, and More
Kale might be hardier than lettuce, but it's still capable of wilting. Here's how to keep the nutrient-packed green at its perky best.
How to Store Zucchini So Summer Lasts Forever
Here's how to keep summer squash in good shape—for a week to three months.
The Best Reason to Turn on Your Oven in the Summer
No grill? Don't let that stop you from having a killer cookout.
This Week's Meal Plan: 5 Days of Easy Grill-Friendly Dinners
Spend some quality time with your grill this week making simple summer meals like grilled sausage with greens and lemon, Thai tofu and green bean salad, and grilled flatbread with smoked trout.
The Conspiracy That's Making You Pay More for That Can of Tuna
Bumblee Bee came clean this week, and they owe $25 million.
How to Make Caramel Corn, the Pinnacle of Salty-Sweet Desserts
Make a big batch of this crunchy, heavenly treat and carry it with you at all times.
These New Williams Sonoma Spatulas are Adorable—and Charitable
And they're designed by Bobby Flay, Alton Brown, Giada DiLaurentis and more.
5 Caffeine-Free Alternatives to Coffee That Actually Taste Good
Are you tweaking with coffee-anxiety as you read this? Maybe it's time to kick the habit.
This Old-Fashioned Cake Deserves a Second Chance
Angel food cake has an other-worldly fluffiness that will win anyone over.
How Citric Acid Can Make Food Taste (and Look) Better
It sounds like full-on molecular gastronomy, but it's dead simple.
Glyphosate Is in Your Ice Cream—Here's What You Need to Know
The primary ingredient in weedkiller has been found in store-bought pints of Ben & Jerry's—should you be worried?
How to Make Vegetable Stock from Scratch
Boullion cubes can get the heck out—homemade vegetarian stock is way better (and just as easy).
How to Make Elote, AKA Mexican Street Corn
Salty, sweet, spicy, creamy—elote is everything we want to eat, all the time.
How to Crush Garlic and Make Instant Garlic Paste
Crushed garlic is just a few steps away—none of them requiring a garlic press.
How to Cut Onions Like a Champ
Dice, slice, and ring your way through everyone's favorite allium.
Some People Have a Crippling Phobia of Sandwiches
Being terrified of sandwiches is, admittedly, kind of hilarious—but it's also legit.
What to Do With All That Leftover Rosemary in Your Fridge
You'll feel like a grandma when you do this. In a good way.
Everything You Need to Know About Amazon's New Meal Kits
And why they're making Blue Apron and HelloFresh nervous.