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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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.
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If you're looking to host an Olive Garden feast at home and you want to ensure there's enough salad for everyone, here's how many its jumbo salad serves.
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Need to brush on a glaze but can't find your pastry brush? This quick and easy hack using nothing more than parchment paper will do the trick instead.
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It's probably rare that you'll make a meatloaf and not have any leftovers. Why not stuff it into a zucchini to create a quick and perfectly balanced dinner?
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If your scalloped potatoes have turned into soup, there's a simple ingredient that will fix the problem in no time. Just reach for your trusty potato flakes.
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Nothing beats the convenience of having a freezer full of meat on hand that won't go bad and using a casserole dish for thawing cuts down on any mess.
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A rice cooker might just be your new best friend if you want super smooth oatmeal cooked perfectly every time and with zero need for constant stirring.
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Cutting boards are a much-used kitchen tool so it's likely you'll need to grab one regularly. Keep them organized but accessible with this napkin holder hack.
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If you're looking for a comforting, creamy bean soup, simply mash up some of those beans to use as a thickener. No dairy required!
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Not a fan of leftovers? There's an easy way to make them anew with the handy help of one special ingredient. Here's all you need to do.
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Steam-Umms are a popular packaged meat that's seen a resurgence thanks to the pandemic. But what exactly are these meaty snacks made out of?
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The ideal banana cream pie is velvety smooth and since it can be a challenge to achieve that texture, straining your pastry cream is the trick you need.
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The biggest drawback to eating leftovers is boredom, so the trick is to make last night's turkey and stuffing into something different.
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Store-bought or homemade salsa is packed with tomato, onion, herbs, spices, and vinegar, so it'll transform a so-so soup into something fabulous in no time.
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There's no reason to fear steaming your own lobsters at home, and as long as you remember this easy timing tip, you should get the best results every time.
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A well-made chicken wing is the perfect vehicle for classic Buffalo sauce and blue cheese, but there's always room for an upgrade. How about trying fish sauce?
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Without any seasoning, tofu can be a little bit of a snooze. For the best-tasting version, you should consider nutritional yeast your secret ingredient.
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IKEA is known for its no-frills, easy-to-assemble home goods, so its no surprise that the Swedish furniture juggernaut has perfected the gingerbread house.
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A festive cocktail is one of the best parts of a holiday party, and you can ensure yours are a hit by giving your glassware a peppermint rim.
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It goes by many names, but what are the origins of the breakfast food, egg-in-a-hole? We take a look at where the beloved breakfast dish may have come from.
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If you find one-pot meals like beef stew a little one-note, you're not alone. The answer to livening up this hearty winter dish may already be in your fridge.
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Have you ever wondered about the upside-down cranberry sauce cans at the grocery store? It's not a mistake. Find out why companies package their sauce this way.
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Looking for an extra boost of flavor in your tuna casserole? Hit the spice rack and grab some mustard powder to take that dish to new heights.