Lizzy Briskin
School
Amherst College, Cambridge School Of Culinary Arts
Expertise
Food & Cooking, Health & Wellness, Recipe Development
- Lizzy was awarded a Fulbright fellowship to teach English in Malaysia, where she learned how to use local ingredients and make favorite dishes like flaky roti canai and nasi lemak.
- She is a judge for the 2023 International Association of Culinary Professionals (IACP) cookbook awards.
- She has ghostwritten three cookbooks, including one designed to help kids fall in love with cooking.
Experience
Lizzy is a professionally trained chef, food writer, and recipe developer. Previously, she was the print food editor at Real Simple magazine, where she developed multipage food features of seasonal recipes and a monthly Better for You column featuring a healthier twist on a familiar dish. Her writing and recipes have appeared in national media outlets including Runner's World, Insider, Simply Recipes, and the Chicago Tribune. She also develops recipes and content for major food brands, including Annie Chun's and Vitacost. She runs the freelance content creation business Earthen Food Co.
Education
Lizzy has a professional chef's certificate from the Cambridge School of Culinary Arts in Cambridge, Massachusetts. She also received her BA in English from Amherst College.
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Stories By Lizzy Briskin
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Fresh seafood is absolutely delicious, but if you didn't catch it yourself how do you know it's really fresh? Here's what to look out for when buying it.
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Cardboard typically comes to mind when thinking of healthy cereal. But no more! Here's a list of some cereals that are not only nutritious, they're also tasty.
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A simple bowl of noodles can be turned into something amazing with the addition of a few basic ingredients. Here are some delish ways to make noodles tastier.