I’m so glad you’re here!
Hi, my name is Becca
I’m the voice, creator, and CEO of taste testing here at Fork in the Kitchen. What started in 2015 as a hobby, quickly filled every spare minute of my weeknights and weekends.
Fast forward five years, I transitioned from being in front of my first-grade classroom to being behind my camera, computer, and a whole lotta dishes, full-time.
I live in Minneapolis, MN, and love kitchen dance parties, carbs, and a good glass of wine. I am so excited to start cooking with you!
Here at Fork in the Kitchen, you’ll find elevated, approachable, (mostly) vegetarian recipes that everyone will love.
I fully believe that cooking for your family, friends, or yourself, doesn’t have to be overly complicated and time-consuming. And most of all, that making meatless meals shouldn’t lack flavor, texture, or excitement.
vegetarian recipes everyone will love
We help you make easy recipes that are full of flavor and texture – whether it’s a busy weeknight or an evening gathered around the table with friends.
Every recipe you’ll find here at Fork in the Kitchen has been intentionally developed. I take the time to research flavor pairings and ingredients to ensure the best-tasting combinations. After developing the recipe, it’s tested and tweaked a minimum of three times, adjusted at iteration as needed, and sometimes with outside recipe testers.
For more complicated recipes, especially baking, many more recipe tests are usually needed. Sometimes, a recipe can take up to 10 recipe tests before it finds its home on the site!
I link to the equipment used in my own kitchen in almost every post, or you can find it on my shop page. Find tips and tricks for the most success both throughout the recipe post and in the recipe card. My goal is to provide you with the most information for you to recreate the recipe in your kitchen.
More About Becca
🎓I received my undergraduate degree from the University of Minnesota in Elementary Education. After graduating, I moved to Baltimore, MD where I taught first grade and attended Johns Hopkins University for my Master’s Degree.
🏝️Then, I moved to the beach in North Carolina, where I ended up starting this blog.
👩🏽🏫Eventually, I moved back to my home state of Minnesota, where I continued to teach for several years before the blog turned into a full-time business. I couldn’t stay away from the classroom for too long though, and am back teaching a middle schooling cooking class elective — so fun!
🌻While my life mostly revolves around food, I also love being in nature, snuggling up with a good book, and game nights.
✈️I also love to travel. My favorite way to learn about food is through travel, and exploring cultures through their favorite dishes.
A Few Features
- Twin Cities Live – where we made three of our popcorn recipes
- Land of 10,000 Plates
- Eat Blog Talk Podcast
Find our recipes linked in:
- Tasting Table featuring leeks in grilled cheese – and halloumi cheese
- Pioneer Woman
- Well + Good
Frequently Asked Questions
I have always found solace in the kitchen, whether it was meditatively kneading dough or dancing it out while stirring risotto. When I started the blog, I was in a serious time of transition, not knowing which “fork in the road” I would take, but I knew being in the kitchen would continue to ground me. Thus, Fork in the Kitchen was born. Read more in this post about the first year and our origin story.
Maybe! I’m always open to suggestions. Send me an email and let me know.
Thank you for joining me on this journey. I hope you always make time to learn, taste, and travel, despite any forks in the road.
Questions? Suggestions? Want to chat about all things food (or otherwise)? Send me an email at firstname.lastname@example.org.
Want to work together? Awesome! Check out my client inquiry form. I look forward to hearing from you!
The Fine Print
Unless otherwise noted, all content and photography is ©2015-2023 Fork in the Kitchen. All rights reserved.
Please do not reproduce any text, recipes, or photographs without my prior written consent.
Did your site feature a link to a FITK recipe? Please attribute appropriately, linking back to the homepage and the recipe page. And send me a note, I love to see what you’re sharing!