Robyn MacLean
PR professional turned food writer, Robyn is passionate about Asian cuisine, but can’t hold chopsticks the “proper” way to save her life (she blames it on being a lefty). When life allows it, she wanders the world primarily searching for food experiences, and believes that in order to truly discover the heart and soul of a destination’s food culture, you head straight for the street food. Although her heart belongs to Calgary, she is currently living in Houston, TX, sweating profusely and eating copious amounts of BBQ and Tex-Mex with her husband and two miniature humans.
How Canadian chefs are getting creative with tomatoes
No matter how you slice it, tomatoes are in (season)! Some top Canadian chefs tell us how they like to make the most of them at this time of year.
The cookbook club – The new and much improved book club
A new foodie spin on the classic book club
Turmeric: How to use the popular and healthful spice in more ways
From tea to soup, here's how to incorporate the spice into more of your dishes
Watermelon caipirinha
The caipirinha is the strongest national cocktail of Brazil, and is imbibed in restaurants, bars, and many households throughout the country.
Mapled ancient grain and watermelon salad
We may not be able to get Canadian-grown watermelons easily, but with the help of Brian Arrigo, a Canadian who grows in the U.S.
Canadian man Brian Arrigo helps canucks enjoy watermelons year-round
Despite the temperamental weather, Canada puts out a bountiful supply of produce from coast to coast, encouraging locals to eat more often from their own backyard while the seasons allow it.
Juicing: separating pulp fact from fiction
The days when the only spot to grab a healthful juice was Orange Julius (Piña Colada Julius anyone?) seem to be a distant memory.
Talking brunch with chef Jessica Pelland of Charbar
The chef talks about brunch and those addictive empanadas at Charbar
Diving into sustainable seafood: Q&A with Toronto chef Tyler Shedden
Culinary director of Chase Hospitality Group on the importance of sustainability and how to practice at home
12 Canadian culinary women we admire
Boys’ club? What boys’ club? In a predominantly male-dominated food and beverage industry, it’s not always easy for a woman to make her mark.