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 Today 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.
Today 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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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.
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Single-origin olive oil often has a distinct flavor and aroma that varies from bottle to bottle, but what distinguishes it from blended olive oil?
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Rice pilaf is a versatile side or main dish to accompany your meal. Here are the expert tips for incorporating the right ingredients into the recipe.
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The way that most of us eat bread isn't necessary the most proper way. To learn all of the etiquette tips we've been overlooking, we spoke to an expert.
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There's little more refreshing than a sangria on a hot summer's day. But there's a key to getting the mix right, these experts offered some helpful tips.
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There's just something about the taste of nacho cheese sauce while you're watching the big game live and in person. We found out what gives it that tangy kick.
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A little smoke from an air fryer isn't a big deal. But if it's becoming too much to bear, this unexpected item from your pantry will set it right.
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Founder of Texas-based BIRD Bakery, Elizabeth Chambers knows baking. When it comes to gluten-free baking, she shares her go-to flour brand and why she loves it.
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You can technically make Southern-style biscuits with just about any type of flour, but one flour stands tall above all others: White Lily flour
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These days, pasta is something you buy in a box at the grocery store. But Julia Child believed we should always make it using a pasta machine, and here's why.
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If you want to upgrade your cupcake decorations, there are some super easy tips to make extra details. Use this paper towel hack that makes decorating easy.
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Unlike cooking, baking is more of an exact science. And if you want your baked goods to come out perfectly leavened, Ina Garten has an important tip for you.
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Buying a whole fish is often a cheaper option, but it's up to you to scrape the scales away prior to cooking. Luckily, there's an easy descaling hack.
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While there are lots of places to get an egg sandwich to go, if you have an air fryer you can make a delicious handheld any day of the week in a few minutes.
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Grilled Brussels sprouts are smoky, earthy deliciousness. They go with any barbecue meal and with the right tools can be incredibly easy to pull off.
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Grilling kebabs is easy to do in theory, but there are a few mistakes that will lead to uneven cooking. Keep these tips in mind for perfectly grilled kebabs.
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The traditional empanada is king of versatility. It can be flavored however you want and is quick and easy to make if you use this secret: Canned biscuits.
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Grilling is a great way to get the best out of summer squashes. But there's an important tip to remember if you want to achieve a perfectly cooked zucchini.
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Upgrading potato salad can be done in many ways. One way is to focus on the potatoes themselves. Try the crispy technique to enhance an otherwise dull dish.
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Ina Garten's weeknight chicken dinner involves one important step, and it doesn't have anything to do with the actual cooking process. It's what comes first.
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Lobster is one of the most delicious seafoods out there, but cooking them at home can take a lot of effort -- and make a lot of mess. Not anymore.
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Cleaning your grill after a barbecue needn't be a chore. In fact, these two basic kitchen ingredients will remove grease and food debris in no time.
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Wine is usually in the spotlight when it comes to pairing drinks with meals. But if you're more into spirits, heed these expert tips for tequila pairings.