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
-
Food delivery drivers in New York City are set to receive a significant boost in minimum wage payment following new regulation going into effect this July.
-
If your idea of fun is a night out sans alcohol, give NYC's first dry speakeasy a visit. Here's what makes this hidden spot behind an East Village cafe a hit.
-
Philly cheesesteaks may be a popular item stateside, but in Lahore, Pakistan, they are equally as beloved. Here's how the country crafts its spin on the dish.
-
'I wanted the feeling that this is an oasis, that you were walking out of Disney and into another place, another world.'
-
Fresh tamarind can be a great ingredient to have on hand at home, but storing it can be a pain. Here's how to make sure your pods stay fresh.
-
Everleaf, a new drink brand out of the UK, is the brainchild of Paul Mathew. He told Tasting Table how his alcohol-free spirit Everleaf was inspired by nature.
-
Champagne yeast is found in more than just French bubbly; here's why a tequila distiller is also using the strain to make spirits.
-
There is one kind of cake that is safe to refrigerate. In fact, these cakes, which are naturally high in moisture, might even benefit from the cold air.
-
Torch & Crown -- Manhattan's only brewery -- is opening a location in NYC's Union Square this summer serving hand-crafted beers and summery bites.
-
If you think wine can only be made with grapes, you'll be surprised to find it isn't limited to fruit. Here's how this California winery uses flowers instead.
-
If you love boba and milk tea, but don't enjoy overly sweet drinks, Twrl might be right up your alley. It's not only vegan but also low-carb and low-sugar.
-
Aging spirits in different barrels is an experimental endeavor with interesting results. How does aging bourbon in tequila or cognac barrels affect its taste?
-
Artichokes are delicious, but their thorny exterior can be a challenge to navigate. Discover a new easy-to-follow method for prepping this ornery veg.
-
Restaurants take advantage of a labelling loophole for meat, which means the descriptions you see on the menu might be misleading.
-
Oshizushi takes a beautiful alternate form of sushi by being pressed together. Here's how the intricate process makes it easy on the eyes and palate.
-
Carla Hall claims stereotypical soul food dishes were instrumental to her career. But she wants to introduce dishes more connected to her African roots.
-
Are you throwing away perfectly good berries because of a little bit of mold? Here's what food experts have to say about when to toss and when to keep.
-
Caviar and gold leaf aren't your typical toppers for martinis, but one hails from NYC with these fancy additions. Here's what you can expect.
-
Though South Africa has a long history of wine production, Cap Classique is a relatively new product that's worth trying, especially for Champagne fans.
-
Here's the simplest method for opening a bottle of wine bottles without a corkscrew. It requires nothing more than a wooden spoon and a little elbow grease.
-
If you've ever opened a tin of fish only to be met with a fishy taste and smell, there's a reason for it. Here's what is responsible for creating that funk.
-
It pairs broth, meat, and biscuit dough in one bowl to make something that will really stick to your bones. And it will take less than half an hour to pull off.
-
Make perfect pain au chocolat in less than half an hour with just 3 ingredients: chocolate, egg, and frozen puff pastry. Nadiya Hussain shares her secret recipe
-
Lincoln Henderson was the master distiller behind Angel's Envy bourbon, a man who unretired to pursue his labor of love with the help of his progeny.
-
Hidden behind a San Diego mall liquor store is a must-visit speakeasy and cocktail bar with a luxurious European-inspired aesthetic and impressive rare spirits.
-
Trader Joe's employees are encouraged to let you try ready-to-eat or drink food and beverages, like chips and salami, to find out if they're worth the purchase.
-
A successful ice cream float is all about customization and creativity curated to your taste buds. Here's how you can mix and match your favorite flavors.