Catherine Rickman
School
New York University
Expertise
Viennoiserie, French Apéritifs And Liqueurs, Fermented Foods And Beverages
- Catherine has read (nearly) every French cookbook of the last 10 years, and reviewed books by writers like Rebekah Peppler, French Guy Cooking, and Molly J. Wilkinson.
- She has become dedicated to promoting women in the wine and spirits industry, through interviews with companies like Girl Meets Glass, Delectabulles, and Picayune Cellars.
- In 2022, she went to 22 French towns and cities in 2 months, organizing her trip around the restaurants, vineyards, and food markets she wanted to visit in every region.
Experience
Catherine is a food and travel writer who has spent years voyaging around the world in search of new stories. As an editor for the travel and culture magazine Frenchly, she has interviewed the founders of women-only champagne clubs in Paris and amateur truffle farmers in California. She has hunted down local culinary secrets in tiny French towns and bartered for exclusive lunch reservations in all the capitals of Europe. She can probably be found somewhere in Brooklyn with a fork in one hand and a pen in the other.
Education
Catherine has a B.A. from the Gallatin School at New York University, where she designed a program in Entertainment Business & Digital Media, focused on applying broader social and cultural contexts to the content we consume every day.
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 Catherine Rickman
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This $214 dollar grilled cheese sandwich is the most expensive in the world, but it's rarely available to order. If you want a taste, you'll have to plan ahead.
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When you see the iconic foam on top of your Ramos Gin Fizz, just know it took a lot of work to get there. Here's the story behind the arduous method.
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Learn about the odd history of the Italian liqueur nocino, made from unripened walnuts with a complex nutty flavor, and how to use it in cocktails and sweets.
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From the outside, cava and Champagne look exactly alike. However, there are several differences between the two. Here's what makes them unique from each other.
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Unless you were blessed with unshakable confidence, ordering straight bourbon from a bar can be intimidating. But with these tips, you can order like a pro.
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Sometimes broccoli rabe can simply be too bitter for a dish or a sweet tooth-riddled palate. There is a simple method to tame overly bitter broccoli rabe.
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As with any faux meat, there are a wide variety of ingredients that can be used to make imitation tuna, from tomatoes to navy beans. But what about the smell?
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If you don't want to go to the trouble of collecting the right balance of ingredients, there's an easy hack that will get you a cocktail infusion in no time.
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Turn your leftover celery from sad to sassy with this delicious (and easy) quick-pickled salt cure - and enjoy the resulting crunchy veggie snack.
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What is Piquette? France's low-alcohol sparkling wine drink may just be a new summer favorite for those wishing for a lighter drink.
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Barrel aging has been part of the process of making alcohol for ages. But now, it's also being used to give your coffee beans some extra flavor.
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If you dig around in the liquor cabinet of a French grandmother out in the countryside, you'd likely find a few treasures that have come back into fashion.
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Homebrewing is a fine art, and for those wanting to brew their own beer, there is a particularly crucial question to ask: Is liquid yeast or dry yeast better?
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One of the best things about key lime pie, and its cousin the key lime bar, is that they are relatively easy to make. But simple doesn't have to mean basic.
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Dairy kefir and water kefir share similarities but differ in how they're made (and what they taste like).
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If you collect rare bourbon, you've probably tried to get Pappy Van Winkle before. It's almost more famous for its hefty price tag than it is for its quality.
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Variations of the drink already exist like using different fruits, but there's one ingredient that will really up the ante on your next brunch Bellini.
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If you thought cocktail bitters could only be used in drinks, think again. Here's why they actually make an excellent addition to your steak marinade.
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White asparagus is immensely popular in Germany, where there are roads, museums, and festivals for it.
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French press brews have a heartier and more robust flavor compared to other brews. But did you know the French press is also the favorite of environmentalists?
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Transform bland boxed stock into flavorful "liquid gold" by cooking down vegetable scraps. But avoid the veggies that will overpower your broth.
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HIgh on the list of mixology items that will make you go, 'Huh?,' is Natural Yogurt Liqueur from the Dutch company Bols. Here's what you need to know.
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In the early 20th century, one man was poised to open up an entire culinary field that made bread products available to the gluten intolerant.
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Bayab has made an impact on the liquor industry with gins that carry complex flavors but are largely distinguished by one plant in particular.
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Smoked salmon is a popular avocado toast topping, but there is a specific tinned fish that is undoubtedly superior as a topping for the brunch favorite.
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The next time you pop open a bottle of St-Germain, you may want to appreciate the numbers on the front of it. Here's what those special digits mean.
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Demerara sugar and Turbinado sugar are actually very similar. But there are a few key differences that will affect the way you use them when you're cooking.