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
-
Chuck E. Cheese, California Pizza Kitchen, and MOD Pizza, have all been circling the drain of bankruptcy in recent years. Let's figure out why.
-
If you've got some pork spare ribs and aren't sure what the absolute best way to cook them is, fear not. An expert pitmaster has a few tips and tricks to share.
-
If you love Chipotle, get ready. The chain's popular smoked brisket is back for a limited time, starting today. Here's our favorite way to order it.
-
Pizza may have been born in Italy, but the best pizza in the world is in New York. Find out which of the city's famed pizzerias earned the title.
-
Pork ribs and beef ribs require different cooking styles, but that doesn't mean you can't make them at the same time if you have an offset grill.
-
Hard-boiled eggs are an easy way to add more nutrition to your diet. But how do you store them and how long do they last? An expert chef has a few tips.
-
As the Campbell's Soup Company expands into snack foods, the century-old brand is dropping the "soup" from its name to become The Campbell Company.
-
The latest Crumble Cookies menu refresh brings with it a couple of returning classic cookie flavors alongside a new cookie and two new cakes.
-
Over the last few years the foodie world has embraced tinned fish in general, and specifically sardines. An expert explains how to prepare them.
-
Trader Joe's is known for their great deals, but few are as revered as the wine commonly referred to as Two Buck Chuck. How is it so cheap?
-
Reusable drinkware is trendy these days, and other brands are competing with top dog Stanley. So, what's the difference between Stanley and HydroJug tumblers?
-
Rare bourbons can be hard to come by, and expensive when you find them. That's what makes bottles of Eagle Rare being sold at Costco for a discount so exciting.
-
If you can't get enough of fall and pumpkin spice, you're in luck. Trader Joe's is offering a new seasonal Pumpkin Spice Mini Sheet Cake to ring in the season.
-
Steak is a great meal, but you don't always have to cook it in a pan. If you're looking to branch out, here's the difference between steaming and sous vide.
-
Fans of Stanley tumblers, PSLs, and all things fall can rejoice. Today, Stanley released a new limited edition pumpkin spice color available in three cup sizes.
-
Since we usually serve sangria at a party where we want to impress our guests, we asked an expert if it's OK to use cheap wine as the base.
-
The $4.99 rotisserie chicken from Costco is unbeatable -- but where exactly are they sourced from? That question is more complicated than you think.
-
While both dishes include beef, spices, and the name "chili," there are several key and fiercely defended differences between Texas and Cincinnati-style chili.
-
More Canadian restaurants can now earn prestigious Michelin stars as the Michelin Guide expands into Quebec following Toronto and Vancouver.
-
Your Yeti tumbler does a darn good job keeping your hot beverages hot. But on a cold night, can you warm up your drink over a campfire? Well, no. Here's why.
-
Trader Joe's Hot and Sweet Pepper Jelly is a fan favorite. The product went from being a year-round offering to a seasonal treat, but it's back early.
-
Nespresso sells many different models of coffee machines, and some are easier to tell apart than others. The VertuoPlus and Deluxe are nearly identical.
-
It can be difficult to get your homemade arepas to turn out just right. That's why we reached out to an expert to learn the most common pitfalls.
-
Costco always draws large crowds, but shoppers excited for the new location in Okinawa, Japan, waited up to five hours in a line hundreds strong just to get in.
-
There are plenty of ways to cook lamb chops, but the absolute best method according to our expert is to use a charcoal grill for smoky flavor.
-
Brisket is tricky to get just right. Even if you've pulled off a perfect crust and packed the meat with flavor, using the wrong wrap material can ruin it.
-
For many foodies, fall means one thing: pumpkin everything! Tasting Table talked to mixology expert Camille Wilson about how to blend the flavor with bourbon.