Hi, I’m Betsy Baker, the founder and recipe developer behind BetsyRecipes.com.
I am writing to you from my kitchen in Seattle, Washington, where I turn professional techniques into practical home meals. If you are here, you likely want recipes that are more than just “tasty”—you want recipes that are efficient, reliable, and respectful of your time.
My Story: Where It All Began
While many food bloggers started their journey by watching their grandmothers cook Sunday dinner, my education was a little louder and a lot messier.
I spent my early twenties working in a high-volume local bakery and deli. My day didn’t start with a slow coffee; it started with a 3:30 AM alarm clock. By 4:00 AM, I was already in a commercial kitchen, tying on a heavy canvas apron and staring down fifty pounds of cold dough.
I vividly remember the heat of the industrial ovens, the deafening sound of the sixty-quart mixer, and the smell of yeast blooming mixed with strong espresso. It was there, under the watchful eye of a head baker who demanded perfection, that I learned the real secrets of cooking. I learned how to slice vegetables with speed and safety, how to tell if a cake was done just by the smell, and—most importantly—how to fix a mistake before it ruined the meal.
But when I left the industry to cook for my own family, I noticed a problem. Most online recipes were inefficient. They used three bowls when one would do, or they wasted expensive ingredients. I started BetsyRecipes to bridge that gap. I wanted to take the “insider” shortcuts I learned in the pro kitchen and adapt them for your Tuesday night dinner.
Why You Can Trust These Recipes
I bring a “professional efficiency” mindset to everything I publish. Because of my background, I test my recipes differently than most home cooks:
Smart, Sequential Steps:
In a professional kitchen, timing is everything. I write my instructions in the exact order you should do them—so you aren’t stuck chopping onions while your garlic is already burning in the pan.
Tested for Any Table Size:
A good recipe should work whether you are feeding two people or twenty. I test my recipes to ensure they double or halve easily, so you can host a party or cook a quiet dinner with equal confidence.
No Wasted Ingredients:
In the food industry, waste is lost money. I design meals that use whole ingredients—so if a recipe calls for half a can of pumpkin, I will give you a delicious way to use the rest so nothing ends up in the trash.
