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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Of all the things you'd find in your dark chocolate, lead is definitely not one of them. Here's why Trader Joe's is facing an investigation over this finding.
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California Pizza Kitchen and Mike's Hot Honey pizzas are coming soon to the frozen food aisle. Here's hoping it lives up to the flaky, tongue-tingling hype.
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Jewish people are supposed to drink four cups of wine each, known as arba kosot, during the Passover seder. But why is this their tradition?
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With red wine vinegar's versatility in the culinary world, you want to make sure you're buying a high-quality kind. Here's what to look for on your bottle.
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When this telltale sign happens to your pan, this is a clear indicator you've overheated your stainless steel.
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For a taste of Mexican tradition, you'll want to try Tepache, the country's fermented drink. Here's what makes this bubbly beverage especially satisfying.
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Garlic scapes are the perfect flavorful addition apart from its typical clove. Here's why you should act fast when you spot them at your market.
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If you're a tea drinker, you probably use a tea caddy pretty regularly, but have you ever wondered where these storage containers got their unusual name?
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Call to mind the last disappointing slice of lemon meringue pie you ate. It's possible that overbaking the meringue is the root of what went wrong.
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Macarons are notoriously difficult to pull off, but if you're from a humid climate these tasty but fragile treats become even more delicate.
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For as much effort and creativity that goes into making a cocktail, rinsing it shouldn't be such a waste. Here's why you should use a spray bottle instead.
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Mousse and crémeux are both velvety, delicious, decadent desserts, but there is a difference between the two. Here's what separates these similar sweets.
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When deciding whether or not your bar of choice can make you a proper Manhattan, there's one thing you need to pay attention to.
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Mincing chile peppers may prove a challenge and bring the heat in more ways than one. Here's the kitchen tool that makes the process more of a breeze.
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Not everyone has the same taste. As a result, many people insist on making changes when ordering items off a menu. However, there's a right way and a wrong way.
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Inevitably, an item or two you're looking for at your local grocery store will be missing from the shelves, but that doesn't mean you can't acquire it.
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When it comes to concocting curry, you don't want to miss out on adding a teabag to the dish. Here's why you should incorporate this surprising ingredient.
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Everyone's been there, having forgotten to take out their pork to thaw the night before they planned to eat it. But can you safely cook it from a frozen state?
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While Hershey did make chocolate kisses, chocolate syrup, and Mr. Goodbar candy, it didn't invent the Reese's Peanut Butter Cup. So what's the connection?
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A Bloody Mary is known for its savory taste, but its beefy cousin Bloody Bull takes the flavor up a notch. Here's why this drink is a new brunch go-to.
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While currywurst might seem like it's a part of a fast food stunt campaign, this unholy union of frankfurters and curry has a surprisingly salient history.
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Shelf-stable milk, also known as aseptic milk or ultra-pasteurized milk, is popular in Spain, Germany, and France, and is getting easier to find in the U.S.
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With only two ingredients, the black velvet is probably the easiest cocktail you'll ever make. The drink relies on the unlikely combo of Champagne and Guinness.
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No, not the kind you're thinking of. This isn't just pizza that's been left in the fridge overnight, although who doesn't love a slice of cold breakfast pizza?
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What is chaptalization and how does it elevate a wine's alcohol content?
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There are French pastries named for cabbages, divorce, and ladies of the night, but can you guess how the Religieuse, got her name?
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Different methods of preparation can affect the nutritional content of your food – so what about pressure cooking? Here's how the Instant Pot measures up.