Becky Krystal named recipes editor at The Washington Post

Becky has been a staff writer since 2018, when Food debuted its sub-brand, Voraciously, and she was our first choice to lead the charge by explaining cooking techniques and developing accessible recipes. Her how-to pieces and recipes quickly became reader favorites. As co-host with Aaron Hutcherson of the team’s weekly cooking chat with readers, she has established herself as a trusted, go-to resource on all manner of culinary queries, including whether to use an Instant Pot yogurt setting to ferment sourdough starter (no) and whether cutting sugar can cause cookies to not spread (yes). She also actively engages with readers in the comments sections and has often used active comment threads to produce smart user-generated tips pieces, providing an example of what it means to build community and habit around content.

For several years, Becky has taken charge of our annual holiday cookies collection, leading brainstorms, finding contributors, curating the selection, editing recipes and more. These packages have been distinctive in their combination of accessibility and diversity. She also partnered with Matt on the week-to-week (and sometimes day-to-day) collaboration with the Product and Engineering teams to iron out all the details involved in overhauling our digital Recipes experience last year.

Becky has worked at The Post since 2007, starting as an editorial aide for TV Week and Sunday Source. Before finding her home in Food, she spent five years as an editorial aide in Travel. A University of Virginia graduate, she lives in Arlington with her husband and son.

Please join us in congratulating Becky on her new assignment, which begins immediately.