Rebecca writes about food and recipe develops for several publications as a freelancer and staff member. See the video page for more recipe development. For a few of her recent pieces, read on:

Extra Crispy
Clean Your Toaster Like a Grownup
You Need to Clean Your Drip Coffee Maker ASAP
Cake Mix Pancakes and Waffles Make Every Morning a Party
Slow Cooker French Toast Is the Laid Back Way to Feed Your Friends a Fancy Brunch
Blender Muffins Make Breakfast So Much Faster
Make Fake Maple Syrup and Thwart Any Shortages
And more...

Your Normal-Sized Water Bottle Is Bringing You Down

Tasting Table
How to Cook with Cardamom
How to Cook with Coriander Seed
Stir Mix-a-Lot
Artist’s Palate
I Know What You Cooked Last Summer
Bon Aperture
Under(fed) Grad
Pharm to Table

8 Cooking Mistakes You're Making on a Stovetop
Healthier Slice-and-Bake Cookies Exist (and They're So Easy to Make)
A Visual Guide to the 12 Most Popular Pasta Shapes
The 10 Commandments of Hosting a Fun (and Super-Chill) Friendsgiving
The Secret to Hosting a Dinner Party That Won’t Turn You Into a Stress Case
How to Make the Greatist Ice Cream Sundae of All Time
3 Fall Cocktails That Will Make Rosé a Distant Memory
How to Stock a Bar Cart (and Drink) on a Budget 
And more....

Popsugar Food
Quinoatmeal: Hard to Say, Amazing to Eat
Matcha Hi-Hat Cupcakes Will Instantly Improve Your Mood
How to Make Homemade Cocktail Bitters + Low-Intensity Bitters Cocktail
No Gluten Needed For These Oat-Based Blender Pancakes
We Bet You Already Have the 5 Ingredients For These Sweet Potato Tots
Try This Ravioli Hack for Valentine’s Day (Roasted Beet Ravioli)

A Snozzcumber Salad, for BFGs and All Fans of Roald Dahl
How to Make Olive Oil Tortas at Home & Flavor However You’d Like
Why Roasted Vegetables on Toast Are the New Sandwich Lunch
Name the Artwork: A Pop Quiz in Famous Food Paintings

The Nosher
Hamantaschen Jello Shots
Manischewitz Pasta
Thanksgiving Tzimmes
Olive Oil, Almond and Candied Ginger Mandelbrot