Location
Gold Country, CA
School
San Jose State University, Johns Hopkins University
Expertise
Food Science, Culinary History, International Cuisine
- In a past life, Becki ran the food blog Travel by Stove. She got halfway through an alphabetical list of world recipes before she had to quit and get a day job.
- Becki cooks daily for six people, loves challenging and unusual recipes, and enjoys hunting for hard-to-find ingredients.
- Her personal cookbook contains 4,591 recipes, not counting the 4,155 recipes she's saved on Pinterest.
Experience
Becki has been writing professionally since 2011. Although her freelance work hasn't always focused on food, she has taught food photography, written occasional food-related scripts for the YouTube series SciShow, and written and edited articles on health and nutrition.
Education
Becki obtained her undergraduate degree in magazine journalism and her master's degree in science writing. Her education as a science and feature writer helps her translate sometimes complicated (and often dry) information into fun, useful, and easy-to-understand stories for non-scientist people.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
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Climate change may begin to significantly disrupt the U.S. food supply over the next several decades. These are several things we could expect to see, and when.
By Becki Robins
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Air fryers have made cooking so much easier, but only if used correctly. If your recipes are turning out less than stellar, you might be making these mistakes.
By Becki Robins
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