Catherine Rickman
School
New York University
Expertise
Viennoiserie, French Apéritifs & Liqueurs, Fermented Foods & 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 and 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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Let's have a little chat about what exactly makes a classic Philly cheesesteak. Hint: it's NOT Swiss cheese.
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One up-and-coming, trendy wine term that can be easily misunderstood is 'lean,' which doesn't have anything to do with your ideal body type.
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Nicholas Tselementes is credited with perfecting or tainting Greek cuisine, depending on who you ask. Here's how he changed the country's way of cooking.
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Fondue and hot pot may seem similar, but when you take a closer look, they're actually quite different. Here's how these two experiences compare to each other.
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One would think that Bourbon County, Kentucky, is the bourbon-making capital of the world, but it didn't have a distillery until 2014. Here's why.
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There's a handy trick those in the know have been using to create black icing at home. And it's probably already in your pantry.
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Though the Boston Tea Party is remembered by many as a way some Americans griped about taxes, there's a hidden story behind the event you may not know.
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Trying to make chicken stock but found it has all turned to jello? Here's the best way to rescue gelled chicken stock without watering it down.
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Climate can be one of the biggest motivating factors for those seeking a change in their diets. But it can be hard to keep track of what distinguishes them.
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Australia has introduced a new cult favorite coffee drink, which is poised to take over coffeehouses, called "magic coffee." So, what makes it so magical?
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Sablefish, often known as a "trash fish" or a "bait fish" is actually a delicious protein with plenty of fats that keep it from drying out like other fish.
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Would you believe that there is one country where Starbucks stores are not only 100% company owned, but also make up 15% of the company's global net revenue?
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It's been around since the 16th century, when it was invented in France to prevent butter from going bad long before the days of industrial refrigeration.
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Part of what makes cassoulet so special is its golden brown crust. But when asked what forms this crust, some would probably give the wrong answer.
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When making this bracing, decadent cocktail, how can you be sure that it doesn't turn from delightfully savory into a mouthful of straight olive brine?
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For a luxurious scallop dinner, you'll need only a few ingredients, one of which is citrusy and will take your scallops from sea level to cloud nine.
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A traditional espresso martini recipe calls for vodka, Kahlúa, simple syrup, and espresso. But there are countless variations, including a sugary addition.
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If you are interested in hunting rare bottles, there are some crucial terms you'll need to keep an eye out for that will make or break your bourbon bargaining.
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As multipurpose as some recipe developers claim they are, is it true that you can cook just about anything in a cocotte, also known as a Dutch oven?
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Would you believe you can forget about taking up extra kitchen drawer space and sous vide using something you probably have in your own home?
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Whether you don't like your jam cold or your fridge is too full to accommodate the jar, it's important to know exactly how long it's safe to leave your jam out.