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.
Expert Advice
How to Reheat Prime Rib (While Keeping It Juicy)
Because leftover prime rib is a beautiful thing.
Expert Advice
The Key to Perfect Chicken Soup
How do you score flavorful broth and tender chicken? It's all about strategy.
Expert Advice
Dessert Hummus Is a Thing, and I'm Into It
Sweetened chickpea dip is weird—I won't argue with that. But, boy, is it good.
Expert Advice
The Dirtiest Thing We've Ever Served to Guests
Epicurious editors and home cooks confess their cringiest missteps in the kitchen.
Expert Advice
How to Make Pumpkin Spice and Put It on Everything
Now you can have the ubiquitous spice mix of fall on hand at all times.
Expert Advice
Now You Can Buy Whole Foods Products on Amazon
Amazon's great grocery infiltration continues.
Expert Advice
Homemade Tortillas Have Forever Changed My Taco Game
My tacos deserve better than store-bought tortillas, and so do yours.
Holidays Events
28 Amazing Ways to Make Gravy
Even the most juicy, succulent bird can benefit from a gravy—and we've gathered our favorites right here.
Expert Advice
Here's How to Feed Hurricane Harvey Victims
These organizations are working to relieve Texans of hunger in the face of disaster.
Expert Advice
The Best Instant Coffee Is Sudden Coffee
Because instant coffee is like wine—the bad stuff is cringe-worthy, and the good stuff is worth the price tag.
Expert Advice
Amazon's Plan to Lower Prices at Whole Foods
Amazon's first big change since the Whole Foods acquisition is going to be a good one.
Expert Advice
We Can't Stop Watching This Icing-Piping GIF
We're glad it's on an infinite loop, so we never have to stop.
Expert Advice
This Impractical Avocado Sock Will Bring You Endless Joy
It's exactly what it sounds like—and it melted my cold, cold heart.
Expert Advice
22 Thanksgiving Green Bean Recipes, from Classic Dishes to Modern Takes
These green bean dishes go way beyond casserole.
Expert Advice
You Can Safely View the Eclipse Today Through a Colander
Don't worry about crafting a pinhole projector—you already have one in your kitchen.
Expert Advice
9 Weird and Amazing Meatless Jerkies
There's a mushroom jerky in the bunch that, no joke, is better than beef.
Expert Advice
The Pillsbury Bake-Off Will Be Resurrected this Fall After a 3-Year Disappearance
Finally, the crescent dough drought has ended!
Expert Advice
9 Ways to Use Up a Can of Spray-On Herbs
I'm more of a fresh herbs kind of girl—but I have to use up these spray-on herbs somehow.