Becky Duffett Title: Contributing Writer Education: B.A. in English Literature and Film Studies, Stanford University; Certificate in Culinary Arts, San Francisco Cooking School Location: San Francisco, California Expertise: Californian cuisine, farm-to-table, baking Experience Becky Duffett is a food writer, editor and content strategist living in sunny California. Becky has written for Bon Appétit, EatingWell, The New York Times, the San Francisco Chronicle, Eater SF and Edible SF. She also served as Eater SF’s deputy editor, reporting breaking news and running the largest dining website in the Bay Area. Becky has launched culinary content programs for several businesses, including Good Eggs, Pastel and Fitbit. As a former Williams-Sonoma cookbook editor, she edited dozens of cookbooks and countless recipes. A classically trained cook, she graduated from the professional program at San Francisco Cooking School, and served as a commis at Petit Crenn for a year. From covering restaurants to home cooking, whether chatting with chefs or farmers, she loves diverse perspectives and deeper stories grounded in California. Becky also has a particular fondness for pastries—her favorite food is butter. She lives in an old house in Mission Terrace with an Englishman and a yellow dog who both love roast dinners. About EatingWell EatingWell, a Dotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn more about us and our editorial process.