Carrie Dykes
Location
Hudson Valley, NY
School
College Of New Jersey, WSET, International Wine School
Expertise
Wine, Food, Travel
- Carrie is an award-winning journalist whose work received a fellowship from the Symposium for Professional Wine Writers as well as a shortlist by the Born Digital Wine Awards.
- Her wine expertise gained her a judging seat in some of the most prestigious wine competitions around the globe.
- In addition to wine, writing about travel, food, foraging, and wellness are of great priority to Carrie. Her work can be found in/on AFAR, Lonely Planet, Wine Enthusiast, Somm TV, and SevenFifty Daily, among others.
Experience
Carrie loves getting excited by something she has read and hopes to bring that thrill of discovery to Tasting Table. Working in wine, food, and travel journalism for over a decade has afforded her many stories to tell and knowledge to drop. She resides in the Hudson Valley with her husband, son, Border Collie Shep, Maine Coon mix Remington, and Brooklyn street cat Chimo. When she is not writing about her favorite things, she might be finding treasures in thrift stores or on forest floors.
Education
Carrie studied creative writing at TCNJ, found her niche, and went all in. She began studying wine from every angle (blind tasting, journalism, business, viticulture, and viniculture) — first at the Sommelier Society of America, then the International Wine School where she was certified at an advanced level and she went on to begin studies for the DipWSET.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or 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. Click here for more information on our editorial process.
Stories By Carrie Dykes
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We scoured trends in the food and beverage space in 2023. We also sought out foods trends that will stand the test of time.
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Cold weather might seem like red wine's time to shine, but these hearty vinos beg you to rethink the summer's child reputation of crisp, refreshing white wine.
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Marcus Samuelsson explained why gatherings of friends at Thanksgiving are so meaningful, especially for immigrants and ex-pats who celebrate.
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Marcus Samuelsson gave us a look into the multicultural dishes at his Thanksgivings and shared his best tips for one of his favorite sides, Brussels sprouts.
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Marcus Samuelsson's new Chelsea restaurant champions diverse food and wine producers from the BIPOC and LGTBQ+ communities, along with sustainability.
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Celebrity chef and philanthropist Marcus Samuelsson told Tasting Table why glogg is his go-to cold-weather drink.
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Marcus Samuelsson brings a plethora of cultures to his Thanksgiving dinner. He told Tasting Table about his holiday traditions and his newest restaurant.
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Did you know that every state makes wine? California, Washington, and Oregon are already on wine lovers' radar, but there's much to discover from other states.
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Sicily has a long history of being ruled by different countries, and that is present in the culinary influences. Here are can't-miss items to have in Sicily.
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You no longer have to be in Boston to taste Chef Karen Akunowicz's pasta. She explained how her pasta is now able to be shipped across the country.
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Karen Akunowicz is bringing negronis to the tap at her restaurant. She told Tasting Table what to expect from Bar Volpe in South Boston.
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Chef Karen Akunowicz wants to keep you warm and full as the fall comes in. She spoke to Tasting Table about Fox & the Knife's fall autumn lineup.
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South Africa has a rich history of making sparkling wines akin to Champagne, called Cap Classique, so here are the best ones you definitely need to try.
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Eating a healthy meal doesn't have to mean that you're elaborately sacrificing your favorite comfort fares. Turn average foods into nutrient-packed dinners.
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In an exclusive interview, chef Michael White reflected back on his time in Italy filming an episode of "No Reservations" with Anthony Bourdain.
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While chef Michael White is known for his distinctive pasta dishes, he shares how his approach to his new project, the Lambs Club, will be slightly different.
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With over 100 cheesemaking companies in the state, the selection is endless. Fear not, we compiled a list of cheeses to start on your Wisconsin cheese journey.
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There's no denying that carb-based foods can be delicious; here are some of the world's most popular stuffed dough dishes that you can try at home.
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Chef Micheal White is unpretentious and not ashamed to admit to enjoying a Coca-Cola after dinner ... but when it comes to olive oil, he has serious standards.
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James Beard award-winning chef Michael White discusses his long-awaited return to New York, taking over the kitchen at the iconic Lambs Club.
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The Hudson Valley is a New York gem, with a plethora of ways to taste everything the region has to offer.
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British Columbia has some real gems when it comes to vineyards. Here, we've listed our favorite wineries in the Okanagan region. Read on for all the deets.
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The Languedoc and Rousillon areas are a culinary playground. We put together some of the most important dishes that all gourmands must try from these regions.
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Have a special bottle gathering dust? No need to plan an elaborate meal around it. Here are some of the best everyday dishes to pair with your high-end wine.
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The recent popularity of natural wines has left consumers a bit confused about what defines it. Learn more about the terms and styles used to produce this wine.
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Restaurants were hard-hit during the COVID-19 pandemic. Keep reading to learn how COVID forced restaurants to prioritize convenience during the trying time.
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Diners are truly an American type of eating establishment. The best ones hit the mark by offering great food, comfy environment, and a side serving of history.