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: Mise en place is not just for chefs
Set up for success in the kitchen
Cooking is fundamental: The difference between boiling and simmering
Let's get into some hot water
Cooking is fundamental: Discovering the golden raspberry
Could this be the holy grail of raspberries?
Cooking is fundamental: Mincing, dicing, and other terms for cutting
However you want to slice it, this is, well, how you slice it.
Cooking is fundamental: How to create a proper emulsion
Making an emulsion can be a smooth process
Cooking is fundamental: Aioli vs. mayo
Though aioli always involves mayo, not all mayo-based dips are aioli
Cooking is fundamental: Dashes, pinches and splashes explained
Add a dash of measurement knowledge to your cooking vocabulary
ICYMI: Recall on onions, Quebec's rooftop rosé, edible forests and more
Here are some food-related news stories that you may have missed
Cooking is fundamental: Ingredients you shouldn't be refrigerating
Not everything enjoys being stored in the fridge
Cooking is fundamental: The French method for scrambling eggs
If you haven't tried scrambling your eggs this way, now's the time.