Brian Udall
Expertise
Cocktails, Service Industry, Homemade Pasta
- The majority of Brian's professional life has involved food, from his first job at the local bakery in Ohio to serving fine Italian dishes in Texas to mixing craft cocktails in Utah.
- He interviewed some of the biggest names in Salt Lake's thriving culinary scene.
- He keeps his loved ones close at hand through the power of home cooking.
Experience
Brian has been a writer for six years. He got his start writing about music for SLUG Magazine (Salt Lake Underground) but because of his familiarity with the bar and restaurant scene he quickly moved into writing about food and beverage. His favorite flavor profile is smoky, which is why Mezcal and Mole is his favorite pairing.
Education
Brian has a bachelor's degree in International Studies from the University of Utah in Salt Lake City.
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 Brian Udall
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The price of eating out has gone up over the last few years. A new survey sheds some light on how patrons feel about the rise.
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Walmart's new brand, bettergoods, is focusing on culinary experiences, plant-based, and "made without" products. How will it compare to its Target competitor?
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Smoked cocktails aren't only for fancy bars. You can infuse smoke into your own cocktails right at home with a little guidance from our expert.
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Before grilling season gets underway, it's a good idea to clean your grill - and that includes its exterior. Here's the best way to go about it.
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At long last, popular brand Velveeta is releasing ready-to-eat jars of queso in three flavors. These and other cheesy offerings will hit shelves in May 2024.
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An at-home bourbon tasting is a fantastic idea to get friends together. But how much whiskey should you be pouring per taste? We've got the answers for you!
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Smoking a cocktail is easier to pull off at home than you might expect, but that doesn't mean it can be done without learning the best practices.
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Champagne probably isn't the first type of alcohol you reach for when mixing up classic cocktails, but maybe it should be. We spoke to an expert to learn why.
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When it comes to wine-making, the specific grapes used are very important. But this isn't the case when selecting the corn used to make bourbon. Why is that?
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Daily specials are not really about giving you as the customer a better experience or more variety on the menu.
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The popular YouTube interview show "Hot Ones" is defined largely by its impressive array of hot sauces. It will soon be easier than ever to sample those sauces.
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Small-barrel aging kits are on the rise for homemade bourbon enthusiasts. Our expert explains why these are perfect for that pesky bottle of cheap bourbon.
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Shochu is a distinctly Japanese spirit that holds an important place in the culture and history of the nation that remains relevant to this day.
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While there are no hard and fast rules when it comes to tastings, there are guidelines you can follow to make the most of the experience.
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Even though it is rarely served in cooked form, red cabbage is a wonderfully versatile ingredient that can star in all manner of sides and mains.
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Peated whiskeys like scotch boast a divisively pungent taste and aroma. Due to its intensity, experts recommend not starting off with peats in whiskey tastings.
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Getting creative with your alcohol is a huge part of drinking culture, but beer doesn't get nearly as much attention in this way as spirits do.
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With its intense juniper-forward flavor, gin can be an acquired taste. But one expert says that California gins manage to get around this and are worth a try!
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With such a wide world of styles of brands, getting into whiskey drinking can be intimidating for a novice. We asked an expert for the best place to start.
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We'd heard about a trick where folks were sticking wood into bottles of bourbon to enhance flavor, so we asked an expert if it would work.
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There are a lot of variables that determine the quality of the outcome when smoking meats. We spoke to an expert to get the lowdown on wood chips.
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We recently had the good fortune of talking with Justin Lavenue, owner at The Roosevelt Room and The Eleanor, about an often overlooked pairing: dried fruit.
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Scallops are tender, sweet, and delicate morsels that are often viewed as a rare delicacy. But this tasty seafood can actually be used in many recipes!
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Tasting Table tracked down Adam Truhler from The Grilling Dad and asked him about the easiest cuts of pork to smoke for beginners.
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We spoke to Shake Shack's top chef for his burger tips, and his advice was to put more emphasis on grind sizes and textures when preparing the beef patties.
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Dry-aging can be rather difficult to successfully pull off at home, but it can be oh so rewarding when executed safely and properly with pork shoulder.
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You may not have heard of riddling, but it's what keeps your sparkling wine clear and delicious. Learn more about it as you pop a bottle of champagne.