Betsy Parks
Location
Boston, Massachusetts
School
Emerson College, Castleton University, New England Culinary Institute
Expertise
French Culinary Techniques, Beer And Winemaking, Grocery Trends
- Betsy passed the Court of Master Sommeliers (CMS) Level 1 course and examination in February 2020.
- She edited "The Brew Your Own Big Book of Homebrewing," "The Brew Your Own Big Book of Clone Recipes," and "The Ultimate Guide to Homebrewing."
- She has been a culinary instructor for Share Our Strength, a national nonprofit working to end childhood hunger and poverty in the United States.
Experience
Betsy has worked in the food and restaurant industry for more than 20 years, and has been writing about food and drinks for almost as long. She started out as a teenage dishwasher, which led to culinary school, and then degrees in journalism and publishing. She started out writing as a stringer for The Rutland Herald in southern Vermont, and quickly moved on to writing feature stories for Stratton magazine before going to work full time as the associate editor and then editor in chief for Battenkill Communications — the publishers of Brew Your Own and WineMaker magazines, which are for hobby beer and winemakers. She started writing regularly for Boston Chefs in the spring of 2022, and joined the team at The Daily Meal in late 2022. She has a longtime interest in fighting hunger, and in addition to a year of service through AmeriCorps at Cooking Matters Massachusetts (Share Our Strength), Betsy also volunteers teaching cooking, nutrition and shopping on a budget for families coping with food insecurity.
Education
Betsy has an associate's degree from The New England Culinary Institute in Montpelier, Vermont; a bachelor's degree in journalism from Castleton University in Castleton, Vermont; and a master's degree in writing and publishing from Emerson College in Boston, Massachusetts.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Betsy Parks
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It couldn't be easier to create a healthy, vegetable-centered side dish to accompany your next meal. All you'll need is spinach, water, and a microwave.
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Swanky Wonder food halls are coming to a number of Walmart locations. If you're full of wonder about whether they're wonderful, here's what we know so far.
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Cupcakes are really just little cakes, which means with the right ingredients you can turn something like a carrot cake into miniature versions of the original.
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Mini muffins are meant to be shared, and if you want to easily transport them from your kitchen, an empty egg carton might be the best method.
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Often-expensive Dutch ovens are durable investments that can produce a variety of meals over the course of a lifetime -- as long as they are properly cared for.
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Like many fresh veggies, numerous frozen varieties are perfectly edible uncooked, and can be delicious on their own, or add a delightful texture to your meal.
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You've spent the money on some fancy dinner ingredients, but they require some expertise on making the right sauce. So how will you tell when it's just right?
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When it comes to buying fresh, raw steak, there's a certain time frame in which you need to cook your meat before it goes bad. Here's what you need to know.
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Tomato paste generally comes in a can or a tube, and which one you use might depend on what you're making at home and how much of the ingredient you need.
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There's a new, foolproof hack for separating yolks from egg whites that leaves you with no mess and no mishaps. And all you need is a slotted spoon.
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The history of the Netherlands and herring are practically inseparable. As a result, the country has some specific customs when it comes to eating the fish.
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Artichokes aren't a typical pantry staple, and they can be pricey. So, for a cheap and cheerful substitute, try using broccoli stems in a salad instead.
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Making perfectly creamy, silky-smooth potato soup doesn't rely on specific ingredients, but one specific tool. This handy gadget also makes less work for you.
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The next time you're at the grocery store, don't walk by those ripe avocados. You now have an easy and fast way to whip up guacamole any time.
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The good news is that making fancy butter requires very little skill in the kitchen. The bad news is that the flavor options can be overwhelming.
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You can easily extract fresh, yellow butter from heavy cream, applying some basic knowledge about how fats stick together and separate from other compounds.
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If you're following a keto diet and are craving potatoes, this could be a good substitute. Simply swap in some mushrooms for a twist on scalloped spuds.
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Toasting more than a few slices of bread at a time can be a laborious process in a toaster, but your oven holds the key to a batch method for crispy toast.
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We're always looking for short-cuts to an amazing meal. If you own a rice cooker, you might be surprised at the versatility of this handy appliance.
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Typically you'll see skirt steak labeled as just that at the grocery store. But there are actually two types. Here's what they are and their differences.
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If you can't keep your tuna patties together while cooking them on the stove, there's a trick that might help. Just throw another egg into the mix.
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When making an island-inspired layer cake, make sure to select your coconut oil wisely in order to maximize the delicate coconut aroma and flavor.
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Butter isn't the only fat that suits a decadent and indulgent cake. Olive oil tastes delicious in a cake batter. This is the science of why it works so well.
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A basic tuna melt is a simple lunch to get right. As long as you know how much bread to use. Here's how thick you should slice it for an open sandwich.
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If you're not a fan of potato salad that's slathered in mayonnaise there is another way. It's a French-style potato salad and here's what you need to know.
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Chiffon cake is a light and fluffy treat that has a delicate, airy texture and can easily be made gluten free by swapping out the wheat flour.
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Meal prep saves time, money, and helps you enjoy a homemade dish on a busy weeknight. Don't let your efforts be wasted by not freezing meatballs properly.