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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You might not think that a glass of strong, spicy rye whiskey would be good with your dinner, but expert Dan McKee says the spirit pairs quite well with fat.
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If you're asking "What is Lillet Blanc?," we're here to help. This fortified wine adds a unique floral flavor to cocktails and pairs especially well with gin.
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If you're a longtime Starbucks fan, you'll remember the self-serve condiment bar that once stood in the store lobby. But why hasn't it returned post-pandemic?
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We get the lowdown on the modern world of bourbon making direct from expert Dan McKee, Michter’s master distiller, who smashes an outdated misconception.
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White Claw was the first huge name in the hard seltzer category and remains the dominant voice, but it wasn't the first brand to experiment with the style.
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A vertical whiskey tasting can understandably sound daunting, but according to an expert, it's actually a great way to explore whiskey's flavor nuances.
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Rum and cachaça often get lumped together - and you might be asking yourself what is cachaça, anyway? Here is the difference between the two spirits, explained.
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When it came to drink selection, Bukowski would probably imbibe just about anything. But, when he was in a discerning mood, he opted for cabernet sauvignon.
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At the Nassau Paradise Island Wine and Food Fest, Tasting Table spoke to mixologist Tony Abou-Ganim about how Americans could be doing better behind the bar.
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Cork might be the traditional way to plug a bottle of wine, but screwtop wine bottles have a place, too, and they don't indicate inferior quality.
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Making hummus at home can result in an undesired grainy texture. To find out how to avoid this pitfall, we got a tip from acclaimed chef Alon Shaya.
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In some parts of the country, Hardee's locations dot the landscape. In other places, it's Carl's Jr., but the smiling star logo unifies the two.
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Climate change is on most of our minds in 2024 - specifically, how rising global temperatures will impact the world's food supply. One study sheds some light.
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At one point in time, Bang Energy drinks were everywhere. The craze was unstoppable - and then it all came crashing down. Here's what went down with Bang.
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When it comes to eggs, you've probably heard that those with darker orange yolks are best. But is this true? Here's the meaning of orange egg yolks, explained.
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Though his show "Restaurant: Impossible" was cancelled last year, chef Robert Irvine is still doing what he loves best - and even has a new show in the works!
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To help us understand what water makes the best palate cleanser we sat down with Dan Mckee, Master Distiller at Michter's Distillery.
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Vodka sauce is a bit trickier to make at home than a standard tomato sauce but is still within reach as long as you know this chef-approved ratio.
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Vincent van Gogh is famous for his vibrant paintings. But before all that, he frequented Parisian cafes - and paid for his drinks in a most unusual way.
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It may sound contradictory at first, but a cocktail with a touch of spice can be quite refreshing. Tinctures will bring some heat to your libations.
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The pink Cosmopolitan cocktail was all the rage in the late '90s and early aughts, and has now taken its place among the classics. But what is its origin story?
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There are normal beers, there are craft beers, and then there are rare beers sought by collectors, such as the extraordinarily strong Samuel Adams Utopias.
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The Jewish holiday of Passover begins on April 22 this year, meaning many people will be preparing a traditional seder meal. But how did this tradition start?
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The general composition of a steak quesadilla is relatively simple, and it's the quality of the individual ingredients that make or break the dish.
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When it comes to selecting wine, is it better to stick to traditional labels or reach for flashy new brands? To find out, we spoke to an expert.
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Hard seltzer and beer may both be considered fizzy, malt beverages, but there are actually many differences between these two alcoholic drinks.
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In one of the more unique collaborations, The Macallan and Bentley Motors joined forces to create The Macallan Horizon, a scotch whisky with a hefty price tag.