Photo of Betsy Andrews
Photo of Betsy Andrews

Betsy Andrews

Betsy Andrews is an award-winning journalist with more than two decades of experience covering food, drink, and travel. She is also a poet. Her books include New Jersey and The Bottom.

Expertise: Food, Wine, Spirits, Environment, Adventure

Experience: Betsy Andrews writes for publications including Travel & Leisure, Condé Nast Traveler, the Wall Street Journal, Food & Wine, Eating Well, SevenFifty Daily, VinePair, Plate, Pix's The Drop, Liquor.com, and others. She is a contributing editor for Food & Wine, Eating Well, and SevenFifty Daily, a former editor at large for Organic Life, former senior editor for Zagat, and former executive editor for Saveur. Betsy created Food Wine's first-ever blog, "On the Line in New Orleans". She is a recipient of the 2021 Thomas Lowell Award in Culinary Travel Writing and is a James Beard award and IACP award nominee.
Napa's iconoclastic winemaker sees the future of the Massican brand in vermouth, beer, body products, gin, coffee, a magazine, emojis, NFTs, virtual vineyards, and beyond.
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And three cocktail recipes to test out your new skills.
Enjoy Margaritas, Daiquiris, Juleps, and Mojitos no matter the season.
This umami-packed ingredient is a home cook's shortcut to flavor heaven.
Soy sauce is great. Soy sauce plus condensed milk is a game changer.
Umami-Mayo Roast Chicken
Rating: Unrated
New!
The secret to this juicy roast chicken is umami mayo, a two-ingredient power-house combination of brewer's yeast and mayonnaise. Slathering the bird with a mayonnaise–brewer's yeast mixture before it goes into the oven yields maximal umami flavor. It also helps lock in its juiciness. Letting the chicken stand uncovered in the refrigerator overnight helps to dry out the skin for a crispier bird. The umami mayo is also awesome on a side of salmon. Seek out inactive brewer's yeast for this recipe, such as this version from Twinlab, which has a delicious, funky, umami flavor.
Kim calls the national spirit of Korea, "the most fascinating topic that few people know anything about."
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The makers of Novo Fogo cachaça are helping repopulate Brazil’s rare hardwood forests.
Celebrate the end of winter with an aged namazake, the natural wine of the sake world.
Kim calls the national spirit of Korea, "the most fascinating topic that few people know anything about."
The makers of Novo Fogo cachaça are helping repopulate Brazil’s rare hardwood forests.
Celebrate the end of winter with an aged namazake, the natural wine of the sake world.
In the weeks before the election, I tried to get to know Wilmington the only way I know how: by eating everything in town.
Chilean wine is undergoing a fascinating transformation. Here are 11 of the country's Sauvignon Blancs to try right now.
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On Canada’s Prince Edward Island, everyone is crazy for the sweet, satisfying potatoes that go so well with summer seafood.
Coronavirus recently arrived in Bristol Bay, Alaska, and some local leaders want to cancel the multi-million-dollar sockeye salmon harvest entirely.
The country's winemakers have dialed back the alcohol and the oak, and there's greatness to be found in their Malbec. Here are nine bottles you should check out.
Among Japan’s sake makers, a delicious revolution is brewing.
Small meat farmers have been devastated by restaurant closures, and now many of them are selling directly to you.
The state's next-gen vintners have more ingenuity than money, and they're changing California wine for the better.
Warm Spinach-Artichoke Dip
Rating: Unrated
New!
Filled with four kinds of cheese and plenty of tender artichoke hearts, this dip is creamy with a crisp, golden top. Be sure to drain the thawed frozen spinach well to avoid excess water, which can break the cheese sauce.
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Fancy Clam Dip
Rating: Unrated
1
This classic white clam dip, filled with cream cheese; crème fraîche; and, of course, canned clams, is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add brightness and cut through the rich, indulgent dip.
The city's experimental brews include wild peach lager, Thai green curry-inspired beer, and a porter painstakingly recreated from a 1922 recipe.
When it comes to the high-end cheese carts of France, resistance is futile. 
The 2019 Best New Chef harvests local seaweed to use in his kelp stock, sea lettuce salt, kelp vinegar, and more.
"It is important to feed people in need, but it is also vital to be building up resilience against future disasters," says chef and activist José Andrés.
Chefs love them. So should you. Unsung but essential, meet the four workhorse knives you need now.
From charming and approaching Compline to the newly opened First Street Napa, the neighborhood gets a modern update.