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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Have you ever wondered if there's a good use for all those silica packets? It turns out, they can prolong the life of your herbs. Find out why they work.
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Your waffle batter becomes something extra special when you add mashed sweet potato to the mix. Here's how this simple ingredient can transform breakfast.
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All you need to impress your friends and family with your cookie prowess is a glass with an intricate pattern at its base -- professional-looking cookies stat!
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Kimchi is a Korean staple often served on its own or added to recipes and dishes for its crunchy, spicy kick. Adding this common veggie can benefit the dish.
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Briny, sometimes spicy giardiniera isn’t just for antipasto plates. Instead, grab your blender and turn it into a new and exciting dressing for your next salad.
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Pasta with sauce is a classic, easy dinner, but sometimes it can get a bit boring. Freshen up your recipe with a bit of umami flavoring, and it'll be like new.
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Roasting chickpeas is a delicious way to enjoy them. Getting garbanzo beans dry enough to get crispy in the oven is easy with this Alton Brown-approved tip.
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No need to fear lumpy pastry cream ruining your éclairs or cream puffs - this whisking tip will leave your cream perfectly cooked for a velvety-smooth texture.
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No need to fear breaking a wine bottle in your shopping cart - if you're at Costco, this simple storage trick will keep your bottles safe while you shop.
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Whether it is baked in the oven or made on the stovetop, mac and cheese is everyone's favorite comfort food. Give yours a tangy zip with this milk substitute.
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Of all the French toast hacks, from toppings to techniques, the best one is an obvious step we've been missing all along. Trust us, it's a real game-changer.
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Roasted potatoes are a reliable side dish, but it can be a challenge to make them interesting. Easily give them a flavor jolt by adding this popular condiment.
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Basic buttered popcorn -- especially homemade -- is undoubtedly delicious, but you can easily upgrade this snack with a bit of truffle oil for an elevated kick.
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For a fall-inspired twist, infuse your favorite macaroni and cheese recipe with some unsweetened canned pumpkin. You've probably already got it in your pantry.
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Thinning candy melts is a pivotal step toward creating all kinds of confections. There's a simple trick if you are struggling to achieve the right consistency.
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Cake is nearly perfect as is, but if your want to elevate this favorite dessert to new levels of complexity and flavor, add brown butter to the frosting.
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For a creative gourmet breakfast that's totally meat-free and can even be made using leftovers, turn to roasted veggies and poached eggs.
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If you want to impress your dinner guests, use this star ingredient beloved by Ina Garten to really make your mashed potatoes the standout of the evening.
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When you need slices of cold butter, using this small kitchen gadget can get you the perfect cuts without the hassle of unsticking butter from a blade.
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If you plan to travel by plane for Thanksgiving, expect airports to be busy. If you're bringing food, this is what you can and can't get through TSA.
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Beginning on November 16, Chicagoans can get a bowl of Mexican-seasoned tots layered with scrambled eggs and bacon or sausage and topped with a mix of cheeses.
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Aldi has seasonal items fans rave about, and one favorite is its Cranberry White Cheddar. Use it this year to give your charcuterie board a festive touch.
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If you're recipe calls for milk and you're running low, don't worry. The solution may be in your refrigerator. Sour cream is a great substitute.
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At less than half the price of the ones in Whole Foods, these cherries are a must-have for those getting into the world of homemade craft cocktails.
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Potatoes may seem one-size-fits-all, but different kinds are suited for different dishes - and cleaning methods. Here's how to clean waxy potatoes.
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Banish your pie crust texture woes with an ingredient substitution that will leave your crust perfectly buttery and flaky every time.
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Scalloped potatoes are the perfect side for any meal, but they can come out runny if you're not careful. Here's how to prevent runny scalloped potatoes.