School
Penn State University, Michigan State University
Expertise
Kitchen Products, Baking, Family Meal Recipes
- As a child, Alicia was a taste tester for Chef Boyardee.
- Alicia regularly tests kitchen products, from lunch boxes to cookware to small appliances.
- She believes no holiday is complete without the smells and tastes of delicious baked goods: pumpkin pie and caramel corn on Halloween, cinnamon rolls and cookies on Christmas, and chocolate cake with peanut butter icing on her kids' birthdays.
Experience
Alicia is a freelance writer specializing in food, home, kitchen, parenting, and education topics. Her writing has been featured in The Kitchn, Forbes Vetted, Scholastic, Insider, AARP, Yahoo News, and more. After graduating from college, she taught high school English before beginning writing professionally in 2016. She started her career as a ghostwriter and now writes features, news, and product reviews for many online publications.
Education
Alicia earned her bachelor of science degree in education from Penn State University with concentrations in English and communications. She earned her master of arts in education from Michigan State University with concentrations in literacy and technology. She also holds certificates in literacy and online teaching and learning.
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If you want to try a true Philly cheesesteak, there are a few things you need to keep in mind when ordering. Here's what to ask for to get the real deal.
By Alicia Betz
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Costco is famously tight-lipped about the manufacturers behind its Kirkland products, but are there any clues about which company makes Kirkland bacon?
By Alicia Betz
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Canned fruit doesn't have to be dull. Try this quick two-ingredient seasoning to instantly amp up the flavor of your canned peaches, pears, or oranges.
By Alicia Betz
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If you've ever suffered from uneven cake layers, this hack is for you. Did you know that your kitchen towel can help you achieve a perfectly-baked cake at home?
By Alicia Betz
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Your favorite craft beer just might be owned by a major corporation. Here's why this happens, and what you should know when you're choosing a brew.
By Alicia Betz
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Hard-boiled eggs can be tough to peel smoothly. Use this trick to get their shells off without a fuss -- so you can get to eating them faster.
By Alicia Betz
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Nothing ruins a grilled cheese like burnt bread; or worse, unmelted cheese. But if you avoid this common mistake, you'll have a perfect sandwich every time.
By Alicia Betz
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Food safety is especially important when it comes to chicken. Here's the safest place in your fridge to store raw chicken and to help prevent potential illness.
By Alicia Betz
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While some claim that ordering a burger medium-rare is the way to go when dining out at a restaurant, the truth is that it could be doing more harm than good.
By Alicia Betz
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Your brownies are one step forward to fudgy glory with the help of sour cream. Learn how to use the ingredient to enhance your next batch of chocolaty brownies.
By Alicia Betz
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If you've never been to Australia, you've probably never tried the country's iconic XXXX beer, but it's an absolute Oz classic. Here's how it came to be.
By Alicia Betz
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Italian-American chef Giada De Laurentiis is a pro at pasta dishes. Her tip for draining homemade pasta is an absolute game-changer for a mind-blowing sauce.
By Alicia Betz
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When cooking a classic American cheeseburger, you can use a mild, melty American or a sharp, flavorful cheddar depending on your preferences.
By Alicia Betz
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Keep the fizz alive with a champagne preservation kit. The secret to preserving the sparkle for up to a month is some supplemental CO2 and an infusion device.
By Alicia Betz
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When it comes to buying in bulk, Costco is king, and has been for a while now. But did you know that this huge retailer is tackling some huge changes in 2024?
By Alicia Betz
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The kitchen torch is no longer just for finishing touches on your crème brûlée. You can also try this method for French onion soup with perfectly bubbly cheese.
By Alicia Betz
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If you're tired of your eggs ending up too rubbery when they're done cooking, a small amount of salt could be the only solution you need for the future.
By Alicia Betz
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For biscuits, ditch your round cutter for a bench scraper or knife. You'll end up with square biscuits but you'll only have to roll the dough once.
By Alicia Betz
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If you're looking to elevate your egg salad with some new flavors and ingredients, try replacing the mayo in the recipe with cottage cheese.
By Alicia Betz
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Foods that suffer from freezer burn can be hard to salvage once the damage is done. But this storage hack will ensure that your food stays freezer-burn-free.
By Alicia Betz
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Cottage cheese is so good, but it can go bad pretty quickly. Here's a guide to how long you should keep cottage cheese in your fridge after opening it.
By Alicia Betz
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Where do all of Dunkin's delicious donuts come from, and why do they sometimes taste different from one store location to the next?
By Alicia Betz
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When making coffee at home, the water you're using to brew is more important than you might think. Here's how you can ensure that your water meets the standard.
By Alicia Betz
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Chopping canned tomatoes is a messy business leaving your cutting boards stained red. But, this mess-free kitchen shear hack is the perfect solution you need.
By Alicia Betz
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Reusing a glass jar is a great idea. But no one loves to furiously scratch off those sticky labels. If your label isn't budging, try using baking soda.
By Alicia Betz
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Whether you're hosting or attending a dinner party knowing the unspoken etiquette is important. So, here's what to do if you break a plate at a dinner party.
By Alicia Betz
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Fried eggs should be cooked at a temperature between 320 and 375 degrees Fahrenheit, but for deep-frying you can aim for the lowest end of that range.
By Alicia Betz
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