Mary Cate McMillon - Food Republic

Location

Los Angeles, CA

School

Pepperdine University

Expertise

American Farm-to-Table Hotels, Seasonal Dinner Parties, Desserts

Mary Cate has a passion for traveling just to try new foods. Whether it's bouillabaisse in Marseilles or chicken congee in the Philippines, she's sampling all the local flavors from her first step off the plane.
She has a tendency to show up on media trips with a culinary focus — from sampling Texas wine at Grapevine's GrapeFest to finding unexpected fine dining in the Nevada desert.
She's watched every episode of the "Great British Baking Show" countless times.

Experience

Mary Cate is an experienced food and travel writer, and her work has appeared in multiple publications, including International Traveller, Paper City, The Good Trade, ROVA Magazine, and more. She interned as an editorial assistant at both Australian Traveller and D Magazine, where she wrote restaurant reviews and city food guides. More than three years of writing weekly articles for luxury travel company All Roads North made her well-versed in the American world of food and wine. She has countless interviews under her belt with boutique Texas distillers, Native American food truck owners, and foraged food-focused hoteliers.

Education

Mary Cate graduated with her journalism and multimedia design degrees from Pepperdine University. She spent her sophomore year studying abroad in London and eating her way through Europe.

Food Republic Editorial Policies

Food Republic’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted whenever possible to help deliver factual, up-to-date information.

Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.

Stories By Mary Cate McMillon

Cook

Cook By Mary Cate McMillon

The Unusual Bread Julia Child Used For Her Tuna Sandwiches

Julia Child famously loved a simple tuna salad sandwich for lunch or dinner, but her choice of bread was quite unusual. Here's what she liked to use.
By Mary Cate McMillon Read More
Restaurants

Restaurants By Mary Cate McMillon

Andrew Zimmern's Favorite Place To Get A Lox & Cream Cheese Bagel In New York City

A lox and cream cheese bagel is a rite of passage when you're in New York City, but if you need help deciding where to go, take a tip from Andrew Zimmern.
By Mary Cate McMillon Read More
Food

Food By Mary Cate McMillon

If White Chocolate Isn't Really Chocolate, Then What Is It?

White chocolate looks like regular chocolate and tastes like it too, so then what is it? Here's how it's made and why it can't be classified the same way.
By Mary Cate McMillon Read More
Food

Food By Mary Cate McMillon

Julia Child's Favorite Soup Had Just 3 Ingredients

French cooking doesn't have to be complicated. Just look at the amazing dishes Julia Child was able to make with a few ingredients, including her favorite soup.
By Mary Cate McMillon Read More
Food

Food By Mary Cate McMillon

The Original Tuna Melt Was A Happy Mistake

If you love tuna melt sandwiches, you have a clumsy deli counter worker to thank. Legend goes, the dish was a happy mistake on a grilled cheese.
By Mary Cate McMillon Read More
Food

Food By Mary Cate McMillon

The Course Anthony Bourdain Always Wanted To Skip

Anthony Bourdain was a notorious fan of fine dining and casual eats, but which course did he claim that he could take or leave and wouldn't miss?
By Mary Cate McMillon Read More
Food

Food By Mary Cate McMillon

Potato Chips Started Off As A Delicacy In Restaurants

The modern pairing of caviar and potato chips may not be so far off from how the snack was originally conceived -- it was a classy food in upscale restaurants.
By Mary Cate McMillon Read More
Food

Food By Mary Cate McMillon

How Toad In The Hole Became An Iconic English Breakfast

One of the most charming aspects of Great Britain is that the British have a very interesting way of naming things, including toad in the hole.
By Mary Cate McMillon Read More