
Rebecca Hays
Managing Editor at Cook's Illustrated
Managing Editor Cook's Illustrated America's Test Kitchen
Articles
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6 days ago |
americastestkitchen.com | Erica Turner |Rebecca Hays
In Andalusia, July and August are hot and dry—the perfect weather for salmorejo, an ice-cold tomato soup that’s ripe with flavor.
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6 days ago |
americastestkitchen.com | David Yu |Rebecca Hays
For a food to be genuinely mouthwatering, it must light up all your senses. Sichuan’s kou shui ji boldly delivers. In fact, just the sight of the dish known as mouthwatering chicken whets the appetite: Feast your eyes on the neon chili oil sauce glistening atop slices of cool chicken. Inhale the potent aromas. You’ll get whiffs of nutty sesame oil mingling with the gentle acidity of black vinegar and the floral, citrusy pull of Sichuan peppercorns.
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6 days ago |
americastestkitchen.com | Annie Petito |Rebecca Hays
The sizzle of marinated kebabs hitting the grill takes me back to afternoons on the backyard deck. As a kid, I always knew that company was coming when my dad started threading chunks of chicken onto long metal skewers. I’d watch with anticipation as he assembled the tidy packages, arranged them in rows on the grill, and hovered over them as they sputtered above the flames.
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2 months ago |
americastestkitchen.com | Rebecca Hays
Behind the RecipesSome styles are battered, others are dredged. For the crispiest, crunchiest, all-around yummiest fried chicken, do both. By and Published Apr. 1, 2025. Fried chicken. It’s universal comfort food, the laid-back centerpiece of social gatherings, and many a home cook’s pride and joy. In the archives of this magazine, you’ll find numerous recipes for the iconic poultry preparation.
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2 months ago |
americastestkitchen.com | David Yu |Rebecca Hays
Behind the RecipesSpoil guests (or yourself) with this Levantine dish of crisp pita; hot chickpeas; and cold, creamy yogurt. By and Published Apr. 1, 2025. In her classic The New Book of Middle Eastern Food (1985), cooking authority Claudia Roden reflects on the sanctity of bread in the Levant: “An invocation to God is murmured before kneading the dough, another before placing it in the oven. A hungry man will kiss a piece of bread given to him as alms,” she writes.
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