Amanda Balagur

Freelance Food Writer and Copywriter

Location icon United States of America

Amanda Balagur is a Boston-based food writer and copywriter. She has worked in marketing and business development for over twenty years, specializing in financial services, higher education and test preparation, independent music and the food industry. She has a bachelor's degree in communications from The University of Pennsylvania and a master's degree in gastronomy from Boston University, where she focused her research on food history, culture and communication.

She has worked as a copywriter and editor for companies in a wide range of industries, including: banking, financial services, digital marketing, travel, education, healthcare, IT security, real estate, accounting, recruiting and construction. In addition to working directly with clients, she has also worked for local agencies, including The Jillian Group, and is currently a Senior Copywriter for The Hired Pens. Her most recent food writing appears in The Huffington Post, Chowhound and WGBH Boston.



Twelve Points Wealth Management
Home - Twelve Points Wealth Management

Twelve Points Wealth Management: Contributed copy for webpages, blog posts, ghostwritten articles for outside publications, ads, brochures, bios, press releases, event invitations, flyers and social media posts for three years (2014-2017).

Home Page - CRUSA

Computer Recycling USA: Created all website copy, including ghostwritten blog posts.

The George Washington University
Careers in Regulatory Affairs: Practitioner Faculty Interview with Dr. Markus Yap

Wiley Education Services: Produced 50+ articles, including case studies, Q&As and career advice, for online programs at universities around the U.S., including George Washington University, Purdue University, St. Mary's University, Anna Maria College and Widener University, among others.

Food Writing

Are Fruity Desserts A Healthier Choice? Nutritionists Tell All

Dessert: To eat it, or not to eat it? That is the question. Whether 'tis nobler to eat fruit-based desserts because they're the healthier choice seems dubious. And yet, when it comes to what we eat, we restrict our diets with uninformed nutritional judgments all the time.

Where Did the Doughnut Actually Originate?

Beignet. Zeppoli. Puff puff. Oliebol. Whatever you call it, and wherever you are in the world, you're sure to find some form of fried dough snack unique to that region and culture. Here in the U.S., it's doughnuts (a.k.a. donuts)-and, boy, do we love them.

The Best Way to Eat An Oyster, According To Experts

"There are three kinds of oyster-eaters," MFK Fisher writes in her 1941 treatise . "Those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is those who will eat them raw and only raw; and those who with equal severity will eat them cooked and no way other."

How to Pair Cheese with Summer Fruit

Champagne and oysters. Chocolate and peanut butter. Bacon and...almost anything. When it comes to pairing certain foods, be forewarned: gustatory magic may occur. Ingredients that are perfectly delicious on their own can taste exponentially better when eaten with something complementary. But why take chances?

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