School
San Jose State University, Johns Hopkins University
Expertise
Food Science, Culinary History, International Cuisine
- In a past life, Becki ran the food blog Travel by Stove. She got halfway through an alphabetical list of world recipes before she had to quit and get a day job.
- Becki cooks daily for six people, loves challenging and unusual recipes, and enjoys hunting for hard-to-find ingredients.
- Her personal cookbook contains 4,591 recipes, not counting the 4,155 recipes she's saved on Pinterest.
Experience
Becki Robins has been writing professionally since sometime during the previous millennium. Her favorite subjects include food, history, and science, and she's especially happy when she can get all three of those things into one article. Becki's freelance work has appeared in the Atlantic, Popular Science, Smithsonian, Scientific American, High Country News, Undark.org, Science News, Earth Island Journal, and Lonely Planet. She writes scripts for the popular YouTube series SciShow; to date, the episodes she's worked on have been viewed a total of more than 16 million times.
Education
Becki obtained her undergraduate degree in magazine journalism and her master's degree in science writing. Her education as a science and feature writer helps her translate sometimes complicated (and often dry) information into fun, useful, and easy-to-understand stories for non-scientist people.
Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.
Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.
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Cinnamon Toast Crunch Waffle Cereal is a new take on an established breakfast classic. How does it really taste? We sampled a box to find out for ourselves.
By Becki Robins
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Tombstone released a tavern-style frozen pizza that comes with banana peppers, pepperoni, and sausage. See if this meat and veggie pizza would be a good buy.
By Becki Robins
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A stuffed thin crust. I know what you're thinking, "But a thin crust that is also stuffed could not possibly be crispy!" Well, it is. Gather round.
By Becki Robins
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Sam's Club is known for its popular bakery, but that doesn't mean all the sweets are worth taking home. We tried and ranked nine of the mos popular.
By Becki Robins
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Restaurants
By Becki Robins
Chain restaurants' free bread options can be a hot topic of conversation. We took a look at customer reviews to see what came out on top.
By Becki Robins
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Part of a beautifully-cooked steak is a wonderful crust. We spoke to professional chefs to gather tips for creating the perfect crust on your steak at home.
By Becki Robins
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We combed through a host of customer comments at popular restaurants to help you decide where to eat when you are looking for a delicious slice of cheesecake.
By Becki Robins
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Fried eggs may seem like a simple breakfast, but they actually have a lot going on. Here's the dramatic, controversial food safety history of fried eggs.
By Becki Robins
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Should you learn the secrets of diner chefs or just go eat at a diner? Here's a look at those better-at-a-diner foods and what it takes to make them that way.
By Becki Robins
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Some foods at grocery stores or restaurants aren't always what you think they are. Here are some sneaky ways you're being tricked into buying fake food.
By Becki Robins
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Homemade cakes are the best. Unfortunately, most people don't have the time to make one. We've got the info you need to find the ideal grocery store cake.
By Becki Robins
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While frozen TV dinners many seem less than desirable today, this quintessentially American convenient lunch and dinner experience has long and proud origins.
By Becki Robins
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Restaurants
By Becki Robins
American love dining on fast food, but the same can't be said for international customers. Some chains completely failed when expanding overseas.
By Becki Robins
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There are many bottled barbecue sauces on the market that can seriously enhance what you’re cooking. Here are a few of the best to try at your next cookout.
By Becki Robins
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If you can find the items on this list, enjoy them while you can. In the years to come, they may become too expensive for your holidays or vanish altogether.
By Becki Robins
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If you want an Instant Pot but are put off by the price, good news — there's a cheaper option. We tested it out to see if the knockoff is worth the money.
By Becki Robins
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Restaurants
By Becki Robins
It's hard to imagine anything better than the smell of freshly baked bread. Enjoy the best loaf every time with our list of the top bread spots in the country.
By Becki Robins
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Corned beef seems synonymous with Saint Patrick's Day, but in reality, there's a lot less Irish and a lot more Jewish about corned beef than you might think.
By Emily Monaco
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It's worth knowing the differences between cheap and expensive beef. Here are the differences between cheap and expensive steak and what that means for you.
By Becki Robins
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From Philadelphia rolls to dragon rolls, the sushi rainbow is a complex one with a multitude of flavors. We've ranked American sushi rolls from top to bottom.
By Becki Robins
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Everyone has their own unique ideas about how to cook a turkey. We're making it easier for you with this list of the best roasting tips and tricks.
By Becki Robins
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Canned chili is a cheap meal, but that doesn't necessarily mean it's a good meal. So which canned chili is worth your buck? Read on to find out.
By Becki Robins
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Restaurants
By Becki Robins
We tried Burger King's new Ghost Pepper Chicken Nuggets with an open mind and, shall we say, certain expectations when it came to heat. Here's what we found.
By Becki Robins
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Exclusives
By Carly Koemptgen
The hotel breakfast can be something to look forward to in the morning or a dismal disappointment. We've ranked hotel breakfast offerings from worst to first.
By Carly Koemptgen
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Before you spark up the grill, check out our ranking of the most popular sausage brands from worst to best.
By Becki Robins
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We don't care if Taco Bell's new Crispy Chicken Sandwich Taco is a sandwich or a taco. We just wanted to know if it tastes good. Here's our answer.
By Becki Robins
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When it comes to sparkling water, Sparkling ICE has the competition beat with flavor variety. Some are better than others though, and we've ranked'em all.
By Becki Robins
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