Katelyn Marchyshyn
Katelyn is a pasta-loving public relations student at Mount Royal University. While learning the valuable skills of writing, social media and event planning at school, she takes her learning in a different direction at home. Instead of reading press releases, she's reading cookbooks from some of her favourite chefs, such as Anthony Bourdain & Matty Matheson–cough, cough, Bologna Bowl, look it up. Katelyn has always had a passion for the culinary arts and loves to share her love of food with others, as a result her friends are no strangers to receiving a variety of snacks at any hour.
Cooking is fundamental: Why you should grate your own cheese
Grating cheese yourself makes it great
Where to catch live music in Calgary during the pandemic
Whether it's behind plexiglass, or on a patio, live music is back.
Cooking is fundamental: Difference between rutabagas and turnips
These root vegetables are not one in the same
Cooking is fundamental: Cast iron vs. stainless steel vs. non-stick pans
Who's who in the zoo of frying pans?
Cooking is fundamental: How long to boil an egg in every major city in Canada
Boiling an egg should be a simple task, but getting a jammy yolk and firm white requires a bit of precision.
ICYMI: Changing grocery habits, Ragu disappears, Cronk and more
Here are five food-related stories that you may have missed this week
Cooking is fundamental: How to treat your cast iron pan properly
Cast iron pans deserve some serious T.L.C.
Cooking is fundamental: Cooking with alcohol
Pour youself a glass and get cooking with alcohol
Cooking is fundamental: You over-seasoned, what now?
We all get a little heavy handed sometimes, so here is how you can fix it.
Cooking is fundamental: Caramelizing onions is worth the wait
It may take some time, but the result is golden.