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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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.
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If you want a good-quality lamb chop that's easier to cook, keep this tip in mind when selecting your cuts of meat at the store.
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Using foil can maximize the space in your cooker to accommodate two, three, or even four different dips, soups, or anything else you'd like to serve warm.
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If you find yourself with a bland batch of tuna salad, amp up the mixture by adding a spoonful of the olive brine to the bowl to elevate the flavors.
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Tootsie Rolls are an iconic American candy, but what is their actual flavor? It's a little more complicated than you might think. Here's the answer.
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If you don't want to stock your fridge with tins of anchovies for your next Caesar salad, opt instead for a bottle of fish sauce. It's tasty and more versatile.
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If you mix all your brownie ingredients in at the same time, you'll get brownies, but if you want them to have shiny, crackly tops, follow this rule.
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Keep this handy boxed mix in your kitchen and take it out the next time you're making some meatloaf and your whole family will thank you.
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Miso is known for its umami flavor and it pairs amazingly with tomatoes. So next time you're making a batch of tomato sauce, add some miso in for extra flavor.
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Tempered chocolate cools to a smooth, glossy finish and snaps when broken. However, dark, milk, and white chocolates each require distinct tempering protocols.
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If you want to keep carrot cake in tip-top shape from beginning to end, the FDA recommends that you don't leave it on the counter for any longer than two hours.
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Each year, on the first Wednesday of November, Aldi releases its lineup of gourmet advent calendars for its "National Advent Calendar Day."
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Pasta and tomato sauce -- the inexpensive classic is a popular go-to in nearly every kitchen. Make pasta sauce cover even more noodles with one easy addition.
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The ground turkey conundrum: It's healthier and cheaper than ground beef but is known as being dry. Making moist turkey burgers is easy with this pantry staple.
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If, like Buddy the Elf, you just can't get enough maple syrup, head north to Canada. The country's Costco stores have barrels of the sweet condiment.
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At-home bakers have loved cake pops for over a decade, but sometimes they can be a pain to ice. However, there's a technique that makes icing them much easier.
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Think the only way to make a pot of creamy broccoli soup is to add gallons of cream? It's not. Learn how to make soup thick and creamy without using any cream.
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The pandemic brought us a renewed interest in banana bread. As delicious as it is, enhance it by adding a unique, savory spin to your next banana bread loaf.
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Just because it's getting cold doesn't mean you have to pack up the grill for the year. You can still barbecue in the winter if you keep in mind this tip.
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It might sound unusual, but when you mix maple syrup with mayo, it creates an irresistible salty and sweet condiment, and you can adjust it to your taste.
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We all scream for ice cream sandwiches. If you're a cornbread fan who likes frozen desserts, bringing these two great tastes together is easy.
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Mashed potatoes are a Thanksgiving holiday staple, but you've never made them quite like this. Here's the tip that will make a great dish even tastier.