Caitlyn Nichols - Tasting Table

Location

Ogden, Utah

School

Weber State University

Expertise

Eating, Cooking, Restaurants

Caitlyn is a freelance writer.
She has previously written restaurant dining reviews and other night-on-the-town stories and guides for web and print at Salt Lake Magazine.
When she's not writing, she enjoys spending time in her kitchen trying new recipes or just keeping to the golden oldies handed down from mom and grandma. She also loves trying new restaurants with her husband, who calls her a food critic with a "refined palate."

Experience

A recent college graduate, Caitlyn has been writing professionally for over three years, starting with Weber State University's student-run newspaper, "The Signpost," where she specialized in culture, entertainment, and the arts. She later completed an internship for JES Media, which included writing for a set of three magazines: "Salt Lake Magazine," "Utah Style & Design," and "Utah Bride & Groom." Her favorite writing was for "Salt Lake Magazine," where she specialized in restaurant reviews and night-on-the-town guides and stories.

Education

Caitlyn has both an Associate of Science and a Bachelor of Arts degree in Communication from Weber State University, with an emphasis in Multimedia Journalism and a minor in European Studies. She graduated with high honors and Summa Cum Laude, as well as the Communication Department's Outstanding Academic Achievement award.

Tasting Table Editorial Policies

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 Caitlyn Nichols

Drink

Drink By Caitlyn Nichols

The Packaging Misunderstanding That Led To Tea Bags

Tea has been a popular beverage all over the world for centuries, but the tea bag itself isn't nearly as old, and in fact, was invented by accident.
By Caitlyn Nichols Read More
Cook

Cook By Caitlyn Nichols

Jamaican Browning Sauce Is The Secret Weapon For Flavorful Chicken

Have you ever used browning sauce? It's a Jamaican condiment that's a perfect topper for chicken. Here's what you should know about this special sauce.
By Caitlyn Nichols Read More
Culture

Culture By Caitlyn Nichols

Why Andrew Zimmern Calls Bangkok One Of His Favorite Food Cities

Andrew Zimmern loves Thai cuisine and Bangkok in particular. Here's what he had to say about Thai cuisine and Bangkok as a food city.
By Caitlyn Nichols Read More
Cook

Cook By Caitlyn Nichols

What Makes Canary Melon Unique

Looking for another fruit for your fruit salad? Something sweet, a little tangy, but mostly delicious? Try the canary melon. Its color makes it hard to miss.
By Caitlyn Nichols Read More
Culture

Culture By Caitlyn Nichols

The Devastating 2022 Death Of Chef Joyce Molyneux

Molyneux was a pioneer for locally sourced foods and women chefs. Her restaurant was one of the first female-led kitchens in the UK to earn a Michelin star.
By Caitlyn Nichols Read More
Cook

Cook By Caitlyn Nichols

This State Produces The Most Sweet Potatoes In The US

Sweet potatoes are eaten in many dishes from fries to pies, and they've been growing in popularity for years. One state has been meeting most of that demand.
By Caitlyn Nichols Read More
Cook

Cook By Caitlyn Nichols

Why You Should Keep Milk Powder In Your Pantry

Powdered milk isn't just for emergency situations and coffee. Here's why this versatile ingredient should always be in your pantry.
By Caitlyn Nichols Read More
Cook

Cook By Caitlyn Nichols

Enriched Rice Vs. Regular: What's The Difference?

If you've looked closely at your bag of rice, odds are it has the word "enriched" on it. But what is enriched rice? And does it taste the same as regular rice?
By Caitlyn Nichols Read More
Cook

Cook By Caitlyn Nichols

The Potato Varietal Protected By The Italian Government

The EU's DOP label designates goods that are produced following a strict set of guidelines. One DOP label holder is a very special spud from Italy.
By Caitlyn Nichols Read More