Brett Llenos Smith
School
SUNY Buffalo, SUNY Buffalo State College
Expertise
Food, Science, Technology
- Brett is a full-time freelance writer with 11 years of experience who specializes in food writing.
- He's previous written about food for a number of local publications and websites, including The Buffalo News, Edible Western New York, and Step Out Buffalo.
- He also writes about science and technology topics, and strives to bring an even-handed, evidence-based mindset to his writing on food.
Experience
After spending more than 7 years working in commercial laboratories, Brett Llenos Smith has been a full-time freelance writer for 11 years. He continues to leverage his science background, but has developed a significant body of work related to local food writing in Buffalo, NY, including articles in The Buffalo News, Edible Western New York ,and Step Out Buffalo. He joined Static Media in 2022 to continue covering everyday food topics, but for a wider audience.
Education
Brett has a bachelor's degree in journalism form SUNY Buffalo State College, a school located in Buffalo's historic museum district.
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 Brett Llenos Smith
-
Next time you visit the butcher or purchase meat at the grocery store, consider these tips and tricks from celebrated author and butchering expert Matt Moore.
-
Fermented foods add funky flavor to myriad dishes, marinades, soups, and more. Here are 13 tips you need when cooking with fermented ingredients.
-
Incorporating tea into food is pretty popular right now, for a reason. Here are some tips for when you're cooking with tea to make the experience easier.
-
While you can go all the way to New Orleans to get a Hurricane at Pat O'Brien's, you can also make one at home. Here are the best rums for a Hurricane.
-
Vermont breweries are turning a page and subtly shifting away from all things haze. With this in mind, we've listed the best Vermont craft beers you can drink.
-
Cleveland might not be the first place you think of when food capitals come to mind, but the dining scene is strong in the Rust Belt city. These spots prove it.
-
You may not give the day after Easter a second thought, but in Buffalo, it's Dyngus Day, a city-wide celebration of Polish culture with lots of food and drink.
-
In addition to avoiding crucial mistakes, there are a few simple things you can do to take your guacamole to the next level, and we've made them clear for you.
-
Recently, bartenders have been upgrading the classic drink of sangria with all kinds of additions and substitutions. Here are some ways to upgrade sangria.
-
When you think of the best craft beer in America, Colorado is one state that immediately comes to mind. Here are some craft beers from Colorado, ranked.
-
With the spirit of movie theater foods in mind, these are the best unexpected foods you can find in many movie theaters across the United States.
-
We selected iconic foods can and should be tried the next time you're in Florida - but you can also make many of these dishes at home.
-
In addition to making your cake richer, most of these additives bring extra flavor dimension. No matter what ingredient you go with, it'll elevate your cake.
-
Boxed spaghetti is a pantry staple, but not every noodle is created equal. We've ranked the best brands, from store-brand classics to designer-endorsed pasta.
-
You don't need us to tell you there's a McDonald's on every corner in N.Y.C. But you can do better, so here are the best fried fish sandwiches in the city.
-
Adding butter to a cocktail gives it a rich sweetness. But there's a lot more to it than cutting off a pat of butter and plopping it into your cocktail shaker.
-
Bourbon Street, New Orleans, has a worldwide reputation as being the place for a good, no great, time. These bars are some of the best for sipping a Hurricane.
-
Many people are familiar with classics from their local Thai spot, but there are plenty of traditional Thai dishes that are worth exploring.
-
In Kansas City, Chiefs fans and fans of a big party have a lot of options this Super Bowl Sunday. We're here to talk about the best bars that KC has to offer.
-
Even if you have a local hometown favorite pizza joint, sometimes chain pizza just hits the spot. Here is a ranking of popular chain pizza places.
-
Forget toppings and cheese. Let the crust be the star of your next homemade pizza crust when you apply these techniques and ingredients to amp up the flavor.
-
Everyone loves a crawfish boil, but hosting one of your own requires a lot of time, equipment, and knowhow. Fortunately, we're here to help with that.
-
Beer cheese may either be a mystery to you or a beloved game-day snack. Either way, there's always more to learn. Here are some fun facts about beer cheese.
-
Tiki has gotten a lot more sophisticated since its early days, and modern tiki bars are filled with all many non-rum drinks. We've made a list of them.
-
Filipino food is distinct and delicious, and many of its staples and classics draw influences from a variety of Hispanic cultures and countires.
-
Everyone has their own New Year's trends, but some historical traditions aren't as popular these days. These culinary customs were once a part of food history.
-
New York City always has incredible new restaurants worth trying, and these are the best eateries that opened their doors throughout the city in 2022.