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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For all you breakfast aficionados, soy-marinated eggs are a delicious and surprisingly convenient addition you need to take your morning meal to the next level.
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If you're among those on the hunt for great Middle Eastern food, you might want to finish your meal with a traditional Persian ice cream: bastani.
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Don't settle for cold, unspreadable butter at your next dinner party. Fix your pat of butter with one handy trick that will take only a minute or two.
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Store-bought chocolate chip cookie dough is already pretty great, but if you want to make it irresistible, you have to try adding this unexpected snack.
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When it comes to the shelf life of fresh cheese, feta can feel like a bit of a gray area. Sometimes it seems to go bad faster than it should - what gives?
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If your kale is looking a little lackluster - but isn't actually slimy and falling apart - it's still perfectly fine to eat, it just needs a drink of water.
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Fried green tomatoes are a delicious treat when made correctly, but cooking them in bacon grease ensures they are even tastier than you can imagine.
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Hack your next box of muffin mix by transforming it into a delicious loaf of breakfast bread with a few simple tweaks. Here's how.
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It's usually easy to tell when fruit and veg are past their best at the grocery store or market. But do you know the obvious sign to look for in cucumbers?
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An air fryer isn't just for crispy french fries or crunchy wings. Next time you fancy a toasted sandwich, forgo your frying pan for the best results.
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Don't let your kitchen knives succumb to wear and tear from your magnetic knife strip. Be on the lookout for these things to keep them in top shape.
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Hulu's hit "The Bear" has plenty of real-life restaurant kitchen similarities, down to C-fold napkins, which are common in nearly all restaurants.
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Drying tomatoes in the sun is a fantastic way to turn the fruit into a savory treat, but you can actually make these delicious bites right in your air fryer.
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You may already know it can only be called champagne if it comes from the French Champagne region. Do you know the difference between vintage and non-vintage?
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Did you know McDonald's sells a tote filled with 13 fresh-baked cookies? Neither did we -- but now, we have all the details about this delicious item.
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Jiffy makes some of the most popular cornbread mix on the market, but its boxes are pretty small. Take it from us: Make two boxes instead of one.
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If you or a guest has a pine nut allergy, you can still enjoy pesto! Learn how to substitute sunflower seeds in pesto for a similar taste and texture.
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Making fried fish at home is pretty straightforward, but there's one simple mistake that you might be making -- here's how to avoid it and get the perfect fish.
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The original Taco Bell looked a little different than the fast food chain we know today, with a 19-cent menu, live music, and outdoor fire pits.
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Say goodbye to bulky containers that eat up kitchen storage space. We've found the best way to store delicate foods using nothing more than plastic wrap.
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Some campfire breakfasts are staples like eggs and bacon or blueberry pancakes with a hot cup of coffee. But one you might not have tried is cinnamon rolls.
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Wine is always better served below room temperature. If you're pushed for time, use this tip the experts recommend to chill your bottle quickly.
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There are plenty of online tutorials demonstrating the best ways to make bread. But you can make the whole process even easier by investing in a Dutch oven.
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Looking for ways to upgrade your boxed mac and cheese? Frozen veggies are the way to go, and the perfect way to get more goodness into your dish.
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From charcuterie boards to late-night cracker stacks, we'd be quite sad without cheese. However, there's a common mistake when it comes to refrigerating it.
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When it comes to onions, not all varieties were created equal. So, if a recipe doesn't specify a type, which onion should you use? Here's a simple breakdown.
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If you're looking to grill some tofu for your next barbecue, consider using a dry rub to soak up all the moisture and get perfectly grilled tofu every time.