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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This classic French dish is surprisingly easy to prepare, so make it a little more interesting with two kinds of peppercorns. We have ideas on combinations.
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Salad always seems like a good idea when you're cruising the grocery store aisles, and it can be easy to get carried away and end up with quite the pricey haul.
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One of McDonald's delicious dipping sauces reigns supreme among all the rest, but unfortunately, it might be hard to get your hands on.
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While air fryers are incredibly versatile when it comes to cooking different foods, according to an expert there are certain kinds that do better than others.
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If you've ever boiled eggs and found them hard to peel one day but much easier a week later, you're not imagining things. For easy egg salad, use week-old eggs.
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Even the most famous chefs take shortcuts every once in a while. Here, Andrew Zimmern describes how he turns his favorite curry sauce into a rub.
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Cabbage needn't be forgotten as a side at your next barbecue. Make it the star of the show for your veggie and vegan friends as a great grilling veg.
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If you're a fan of Japanese food, there's a chance you've tried katsu curry. And if you're inclined to make your own, here's an expert tip for the meat prep.
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If you have a sweet tooth, making your own candies might not be as difficult as you think. And one soft candy is easier than most, according to this expert.
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Apple typically pairs with pork. But there is a scientific reason apple juice can help achieve the perfect sear on your steak this barbecue season.
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Canned refried beans are inexpensive and versatile. Still, leftovers happen. If you have an excess of refried beans, don't toss them out. Freeze them for later.
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Costco can be a shopper's paradise or a pitfall, unless you shop like an insider. Here's a tip on how to savor bakery goodies without paying the bakery prices.
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If you're stumped about what size to properly cut your vegetables the next time you're making a homemade soup, always keep this rule in mind.
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Steak is the star of the show, but its supporting cast shouldn't be an afterthought. According to an NYC chef, there's only one side that's up to the job.
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Is there anything worse than trying to meal prep, only to find your plastic containers smell weird? This storage mistake could be the culprit.
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If a messy countertop has been stopping you from mixing up your favorite baked goods, we've got just the thing. Luckily it's a budget-friendly and easy hack.
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Tofu isn't just for Meatless Mondays. It can be enjoyed any day of the week if you prep it right. This pro tip gives the crispiest results right in your oven.
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Sugar isn't the only sweetener that will balance out your chili. There are other ingredients with a natural sweetness that you may not have considered.
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It doesn't matter how expert of a baker you are, cakes can sometimes come out of the oven overdone. But this foil hack makes for an even bake every time.
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Walmart sells millions of rotisserie chickens every year. You'd think, then, that you'd be buying a quality product. Not according to many taste testers.
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Contrary to what you may think about slow braising meat, it is possible to leave it in for too long. Even when using the slow cooker you need to keep an eye.
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If you're looking for a way to get a delectable crunchy texture on your fried fish, that can of cooking spray in your pantry stands ready to deliver.
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If you're a regular coffee drinker, you may have wondered when the "right" time of day is for a cup of joe. Well, according to science, it's whenever you want.
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If you've got cold, leftover pizza in your fridge, consider whipping out this kitchen appliance to warm up and transform your snack.
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If you've been stumped on how to deal with leftover steak, you're not alone. Avoid overcooking it the next day with this easy reheating method.
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There are plenty of hacks that can be made to the Filet-O-Fish, but for the most elevated version of the classic McDonald's seafood sando, do this.
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Making homemade chicken soup isn't very tricky, yet there's one thing celebrity chef Andrew Zimmern warns home chefs not to do.