meat

Tack this cheat sheet next to your barbecue. You'll never under or overcook your dinner again

Five delicious rubs to better your barbecues

Chatelaine's food editor, Claire Tansey, has tips on how to test the doneness of your meat, suggests the one meal you should master this summer and advises on the importance of dessert

I am a huge fan of goat cheese. In my twenties, I had the opportunity to live in the south of France in a prime goat cheese production region and that first taste of fromage de chevre I was hooked forever. In the naïveté of my youth I thought that I didn’t really like cheese due to my limited experience with bright orange coloured varieties that usually came out of a jar or a flimsy square of plastic. Thankfully, I had nine months in which to sample hundreds of cheeses, many purchased from markets staffed by local cheese farmers.

Have you ever had char siu sauce? It’s a Chinese barbecue sauce that I needed to find so that I could make the Char siu with grilled pork recipe from the Chatelaine cookbook. I was eager to try it because a) the picture looked so tantalizing and b) I had no idea what char siu sauce was.