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
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Braising is an important technique to master in the kitchen, and knowing what cuts of meat work best is an important part of the process. Discover them here.
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The El Floridita is a classic cocktail that can change its expression greatly depending on which rum you add. These are the 10 spirits you should be pairing.
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Toaster ovens are an incredibly useful kitchen appliance that often gets relegated to small jobs. Use these tips to get the most from this countertop all-star.
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From Nashville to New York, we know the bars, dives, and speakeasies where you can get the best cocktails in every state in the U.S.
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Looking to transition your space into a low-oil kitchen? These eight tips will provide you with the easiest and most effective ways to cook without oil.
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We've all been there. You're ready to cook your chicken dinner, you gather all the ingredients, only to realize the chicken you planned to use is still frozen.
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Perfectly frosting a cake can seem like a daunting task, but with some patience and a few tips and tricks, you can make the process a whole lot easier.
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Having success with chocolate doesn't require a trip to culinary school or tutelage from a master chocolatier. You simply need to understand a few basic rules.
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There are certain foods that you should never freeze, as the freezing and thawing process can alter the flavor and consistency. This includes some sauces.
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Some moldy foods are beyond repair, and should be tossed. But certain vegetables, including carrots, can be salvaged, as long as you follow the right steps.
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Canned chili is a great item to keep on hand for a quick, hearty meal. But if you want canned chili to taste more like homemade, there's an easy way to do it.
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Raw milk has gotten more popular in recent years, with supporters claiming it tastes better and is better for you. Here's the truth about the risks of raw milk.
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Grilling a steak seems simple enough, but steakhouse chefs use a number of techniques to put up a plate of premium beef, including using super high heat.
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Who doesn't love a convenient and scientific home hack? There's a genius tip on TikTok that promises sparkling, silver without chemical tarnish polish.
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Pyrex cookware is durable and made to withstand high levels of heat, but there is one method of cooking where your Pyrex shouldn't be used.
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Making oxtail stew is a delicious way to honor this rags-to-riches ingredient, but a surefire way to ruin it is to end up with something oily and unappetizing.
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Corn syrup and high-fructose corn syrup are two different products, though it's understandable why people might get them confused. Here's the difference.
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The recipe for classic pesto lends itself to all kinds of substitutions, including replacing pine nuts with walnuts, pumpkin seeds, or other types of nuts.
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The chimichanga is a simple concept: a deep-fried burrito filled with meat and other stuffings. However, the origin of the chimichanga is less straightforward.
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Can you just splash wine into the pan and call it good? No way. Let celebrity chef Marco Pierre White help you elevate your next dish.
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Where does champagne come from? From the Champagne region of France, of course! But do you know how your favorite bubbly drink was (accidentally) made?
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Chinese cuisine is incredibly varied, with dishes influenced by climate, terrain, and region. To start your taste journey, we recommend these Chinese foods.
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Gin cocktails are often light, refreshing, and a little sweet -- perfect for summer or any time of year. These are some of the best gin cocktails out there.