Amy Bell

Oral Roberts University
Food Science, International Foods, Coffee
  • Amy's fascination for food and science shines through in her writing. She does a lot of science reading and keeps her favorite food science books within easy reach of her writing desk. In her food writing, she seeks to explain not just what happens when we cook but why.
  • She was a barista during her college years and understands the chemical intricacies of how to bring out the best flavors from coffee beans and coffee-related drinks.
  • While you can't buy it in stores, Amy has written enough original recipes in old, abandoned blogs that her husband collected them and had them published in a cookbook with a limited printing quantity. You can find all three in her kitchen.


Amy began writing and editing for a local Tulsa magazine in 1998. While she's been writing informally about food since 2002, she started her foray into professional food writing in 2020. She was a quality assurance writer for WordAgents for two years, where she wrote on a variety of food and drink topics. Her writing includes articles like "Most Popular Ukrainian Foods," "Breakfast Picnic Ideas," "Are Crocs Edible," "Best Gin Cocktails," "Australian Cappuccinos," "Best Stovetop Espresso Makers," and "Best Halal Lunch Spots in London."


Having a degree in International Relations means Amy has worked with people from all over the world. She's also taken several international cooking classes and learned international cooking techniques in the kitchens of international friends who taught her more about their native cuisines.
Stories By Amy Bell