Rebecca Firkser
Test Kitchen Editor
Rebecca’s work has appeared in TASTE, Eater, Food52, The Kitchn, Serious Eats, The Strategist, and NYT Cooking, among others. Previously, she was a staff editor at a handful of media publications, as well as a freelance recipe tester, culinary producer, and stylist. Before joining Bon Appétit and Epicurious, she was mostly working on cookbooks, among them her own, Galette! (Artisan, 2025). Rebecca aspires to make budget-friendly cooking exciting to everyone, and hopes you'll learn to love beans as much as she does. Raised in Northern New Jersey, she’ll never say no to a slice of crumb cake. The “k” comes before the “s” in her last name. rebeccafirkser.com
Recipes & Menus
Crumb Cake Is Better When It’s Mostly Crumb
To make this morning staple the New Jersey way, we’re talking a 1:1 ratio of soft crumb to tender cake.
Recipes & Menus
New Jersey Crumb Cake
New Jersey crumb cake has evolved into a ratio of at least half, if not more, moist crumb topping to cake.
Recipes & Menus
Vinegary Chicken With Raisins
Seared chicken thighs render enough fat to form the base of a vinegary pan sauce, with pockets of sweetness from golden raisins.
Recipes & Menus
Raisin Vinaigrette Any Lettuce Will Love
A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.
Recipes & Menus
Pasta With Feta, Olives, and Raisins
Raisins are the unlikely star in this 25-minute pantry-friendly pasta featuring feta, olives, and (optional!) anchovies.
Recipes & Menus
Yes, You Can (and Should) Eat Zucchini for Dessert
Move over, apples. It’s zucchini crisp time.
Expert Advice
For the Best Fruit Pies, Max Out Your Lemon’s Potential
Use more than just the zest and the juice.
Recipes & Menus
Blueberry Pie
Instead of using only the zest and juice of a lemon in the filling, this blueberry pie recipe calls for half of the whole thing: peel, pith, and all.
Recipes & Menus
Blueberry Scones
These tall and flaky blueberry scones are best when you start with frozen butter, grated on cheese grater.
Expert Advice
Put Croissants in Your Salad
Sure, flaky pastries are good for breakfast. But they're even better as a crunchy salad topper.
Shopping
These Colorful Glasses Eliminate the Need to Label Your Drink
They're durable, stackable, chic—and, most importantly, they mean you'll never confuse your cup with someone else's.
Recipes & Menus
The Complete Epicurious Cake Recipe Finder
Explore our cake recipes finder to find the cake that suits your schedule and your cravings. Click on a cake icon and read more!
Holidays Events
Make-Ahead Brown Butter Is My Thanksgiving Secret
For a toastier, tastier Thanksgiving meal, make (and freeze) your brown butter today.
Expert Advice
Everyone Gets a Crispy Piece With Sheet-Pan Mac and Cheese
Skip the roux and the casserole dish for an extra-crispy take on this classic baked pasta.
Expert Advice
Got 9 Minutes? Make This Salted Dark Chocolate Pudding
This pudding is used as a cake filling at a famous New York bakery, but it's also a brilliant back-pocket dessert.
Recipes & Menus
Crispy, Creamy Sheet-Pan Mac and Cheese
What’s the best part of a baked mac and cheese? The crispy edges, obviously. This sheet-pan recipe maximizes the crunch.
Shopping
You Say Fruit Basket, I Say Snack Basket
How to use a three-tiered hanging basket for storing more than just fruit.
Expert Advice
Wheat Thins Are the Unexpected Hero in This No-Bake Cheesecake
This easy cheesecake is just peachy.
Recipes & Menus
No-Bake Peach Cheesecake With Wheat Thins Crust
The salty-sweet crust on this no-bake peach cheesecake is not to be missed.