Catherine Nyorani
School
Moi University - School Of Medicine
Expertise
Nutrition & Health, Food Psychology, Food Marketing
- One of Catherine's favorite pastimes is geeking out on food ads and brainstorming how to make them better.
- A foodie, while also a scientist at heart and a medical doctor by training, she can never resist the urge to analyze the nutritional benefits of every ingredient on her plate and loves encouraging others to do the same.
- Catherine's love for food has been greatly inspired by her mother, an F&B service teacher. During her childhood days, they would use their home kitchen as a testing ground for new recipes.
Experience
Catherine has had a flair for writing since childhood. She enjoyed journaling and writing short stories, but eventually got into professional SEO writing about 4 years ago. As a food and travel writer, Catherine is always intrigued by how ingenious word spinning can create a taste and smell experience very close to what actual eating does. She endeavors to build such an experience for her readers one blog at a time. Catherine has written articles and web copy for websites like Exotic Gourmand, The Spicy Apron, Dream Big Travel Far, and Thrive Global.
Education
Catherine has an MBChB (a Bachelor of Medicine, Bachelor of Surgery degree) from Moi University in Eldoret, Kenya.
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 Nyorani
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While shredded chicken might be great for tacos, you don't want your raw chicken meat to come pre-shredded and flimsy. What causes this and is it safe to eat?
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Baking bread at home can be a delightful experience, but process can be quite lengthy. That's why you should use this simple air fryer hack.
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The versatility of soup can be a double-edged sword - for you can run into the issue of excess wateriness. Fix that with this simple trick.
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Corned beef can be prepared in different ways, but it all starts by selecting which cut of meat to use, and there's a clear winner amongst all of the options.
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Chinese pork buns are a delight, with pillowy soft dough and flavorful meaty middles. There's a trick to perfecting them that you may not have thought of.
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Beef stroganoff is a beloved comfort food, but making sure you have the right cut of steak can make all the difference in how the recipe turns out.
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Soy sauce offers a ton of flavor and is used in dishes worldwide, but it also contains high levels of sodium. Here's what that really means.
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Acidic ingredients are known for tenderizing meat and bringing along a burst of flavor - and this one will work particularly well in your jerky recipe.
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When preparing your next batch of delicious alfredo sauce, be sure to keep in mind this one simple, but important, tip involving your bowl.
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This isn't just a clever way to reduce waste in the kitchen; it can also make your cleaning routine a little easier and more eco-friendly.
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Forget saving your bacon; save your pork tenderloin for the right cooking tool. If you want crusty perfection, then be sure you use a cast iron skillet.
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Much of the quality of a cup of tea comes from the tea leaves, of course, but the tea set itself also plays a role in shaping the taste of your tea.
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You might already be familiar with the magic cooking properties of a cast iron skillet, but did you know it can do more than cook? Here's how.
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Deliciously savory cheese straws are a staple drinks snack in Southern states. If you want to make your own, let's look at how to create the classic shape.
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Out of all the elements in your ice cream cake, you'll need to be extra mindful regarding what you use as the base layer. Here's what to know.
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Does opening a can of baked beans mean you're committed to finishing the whole tin? Let's look into whether it's OK to store the little beauties in the freezer.
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Summer is just around the corner which means one thing - pasta salad season! We've got a simple tip that will take your pasta salads to the next level.
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Soup stock may seem like an ingredient that takes forever and a day to make, but there are ways to make the whole process faster and easier.
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If you haven't tried charred citrus before, prepared to be wowed by how the flavor and texture of the fruit changes. This little tip will ensure better results.
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Infusing black tea with fruit is a simple yet effective way to elevate its taste and add a unique twist, but what's the best type of fruit to use?
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The magic of pulled pork lies in its tenderness, and reheating it can turn it into a dry, stringy disappointment. That's where a stick of butter comes in.
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These are the simple tips you need to incorporate if you keep finding yourself with a pot full of mushy mess instead of perfectly cooked whole beans.
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Cast iron and seasoning go hand-in-hand, but there comes a time when that coating flakes off. Luckily, you can turn your pan around with a bit of effort.
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When in doubt, the toothpick test is reliable for determining whether your chocolate cake is done. It's important, however, to avoid dry toothpicks. Here's why.
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Cast iron cookware can elevate your dishes - but cleaning it can be a pain. And what do you do about those lingering pan odors? Luckily, there's an easy fix!
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We love cast-iron pans, but if we're being honest, they're the divas of cookware, requiring a lot of upkeep and maintenance. But it's all worth it in the end.
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If you have a bottle of wine with sediment at the bottom, you may think it's best to give it a shake to disperse the solids, but here's why you shouldn't.