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
Expert Advice
Zucchini Caesar Is the (Almost) No-Cook Meal of My Summer
Crunchy ribbons of zucchini, meet creamy Caesar dressing.
Recipes & Menus
Zucchini and White Bean Caesar
Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.
Shopping
The Best Pie Pan for Sweet Pie, Savory Pie, and Maybe Even a Quiche
We tested pie pans made of glass, metal, and ceramic, and found the most durable and versatile options.
Shopping
The Only Brush That Really Cleans My Cast Iron
It's perfect for scraping up those caked-on bits in the corners of your kitchen workhorse.
Expert Advice
Here's Why I Make All My Ice Cream Sandwiches With These British Cookies
Bye-bye, rock-solid chocolate chip cookies.
Expert Advice
Swordfish Loves the Grill—Here’s How to Do it Right
Grilled swordfish with whole-lemon dressing is the meaty main your dinner party deserves.
Recipes & Menus
Grilled Swordfish Steaks With Whole-Lemon Dressing
Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.