Brandon Rich
School
The University Of Maryland
Expertise
Restaurant Culture, Regenerative Agriculture, International Cuisine
- Brandon has eaten in 18 countries and counting.
- He has interviewed world renowned chefs such as Virgilio Martínez and Michael Symon.
- Brandon has worked in every conceivable position within restaurants and farms for 20 years.
Experience
Brandon's expertise in food began on a commercial farm at age 11 and carried into the operations management of a farm-to-table grocery startup 10 years later. His life as a garden grunt, online grocer, and restaurant employee helps to inform his work as a dedicated organic farmer, writer, and editor. Brandon knows food from the ground up. He tells the stories of international celebrities and every day food laborers alike. Domestically, his work has taken him to farms and restaurants in Maryland, Louisiana, and Idaho, while most recently he has traveled to explore cuisines in Europe and Southeast Asia.
Education
Brandon's formal education includes a bachelor's degree in business management from the University of Maryland. His education in the food industry has been self-taught and mentored by varying chefs and restauranteurs across the U.S.
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 Brandon Rich
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When Guy Fieri mentioned one of his 'favorite barbecue joints we ever did on Triple D' in a recent interview with Tasting Table, we had to know a bit more.
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Recently, Tasting Table caught up with Guy Fieri for an exclusive interview, where we plied the chef about his recommended way to cook wings at home.
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Dario Cecchini isn't one for common advice. He's bucked convention many times over his career, having led a tail-to-nose cooking movement for decades.
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According to Radhi Devlukia, the FODMAP diet is an established explanation for why people have begun to remove onions and garlic from their routines.
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Guy Fieri understands what top cooks do to get their patties right, and he also knows what you shouldn't do when cooking burgers.
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When Tasting Table sat down with Geoffrey Zakarian for an exclusive interview, his key tips for making steak au poivre were top of mind.
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Tasting Table sat down for an exclusive interview with Guy Fieri, wanting to know what the Mayor of Flavortown considers as a choice budget cut of steak.
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Along with a list of essential ingredients that you should mix in, Dario Cecchini gave a clear tip on the particular type of cut he recommends for beef tartare.
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Radhi Devlukia always keeps a mix of savory spices, something fragrant, and something sweet in her traditional masala dabba, or South Asian spice box.
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Tasting Table talked with Guy Fieri ahead of the launch of his new line of Flavortown sauces - the first time he's put the Flavortown name on a retail product.
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Radhi Devlukia's cookbook, 'Joyfull: Cook Effortlessly, Eat Freely, Live Radiantly,' features a lifetime of advice on plant-based cooking.
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Whether hosting a soirée or seeking to refine your cocktail repertoire, Geoffrey Zakarian identified four classic libations that can serve as cornerstones.
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Tasting Table had the opportunity to speak with Radhi Devlukia for an exclusive interview about her cookbook "Joyfull," healthy home cooking tips, and more.
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We asked Geoffrey Zakarian to weigh in on a timeless east versus west coast battle, wanting to know which burger he prefers: Shake Shack or In-n-Out?
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While full of great perspective, Italian butcher Dario Cecchini left us with one philosophical piece of advice to heed when it comes to selecting a butcher.
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As the headlining chef for the L.A. Wine & Food Festival, Geoffrey Zakarian told us about his must-visit restaurants for any trip to Southern California.
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Star chef Jamie Oliver tells Tasting Table about some often-overlooked pantry staples that appear repeatedly in his new "5 Ingredients Mediterranean" cookbook.
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Tasting Table caught up with Geoffrey Zakarian for an exclusive interview in which he talked about cooking for his kids, New York's dining scene, and more.
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Rather than letting bone marrow go to waste, famous Italian butcher Dario Cecchini employs it in something a little unexpected: his burger blend.
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We sat down with butcher and chef Dario Cecchini to discuss various tips for cooking with beef, how to find an amazing butcher, and much more.
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Waterfront dining isn't hard to find in Fort Lauderdale, as restaurants offer exciting takes on everything from international cuisines to fresh, local seafood.
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This famed chef and food competition host is no stranger to the small appliances that make our lives in the kitchen easier and more efficient.
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There are varying strategies on how to get the perfect poached egg, and Kristen Kish told us that she actually prefers to skip a popular recipe step.
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Kristen Kish told us the types of dishes she recommends cooking around the holidays, including for those meals between special feasts and events.
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In an exclusive interview, new "Top Chef" host Kristen Kish told us a little a what viewers can expect from Season 21 and what she sees as the core of the show.
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What can you put on your salad when you need a topping in a pinch? Kristen Kish told Tasting Table what you can keep in your pantry any time you need it.
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We've looked into the restaurants around Washington D.C. that offer romantic date night opportunities. These are the absolute best of the best options.
