Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.
Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.
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From the inception of Trix until 1991, the cereal came in tiny, colorful, puffed balls. At the beginning of the 1990s, Trix shaped like berries, oranges, lemons, and watermelons were introduced. In 2006, round shapes returned. Then General Mills announced the end of artificial colors.
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You Should Always Crack An Egg On A Flat Surface. Here's Why
Hundreds (thousands? more?) of standard household baking recipes rely on an egg or two and that tiny sliver of shell is the bane of many home cooks' existences. While the "cracking an egg in one hand like a professional chef" trick requires some practice, there is also a simple way. -
The Real Reason You Should Start Freezing Bacon
Bacon is so popular that it might seem like it wouldn't last long in the fridge, But there are still some instances in which it might need to be frozen. -
The Real Difference Between Fennel And Dill
Dill and fennel are both used in many European and Asian cuisines. Their leaves may look similar, but when it comes to taste, they are quite different. -
The Untold Truth Of Mongolian Beef
Mongolian beef is a popular choice for many who can't handle the spice of other Chinese dishes. It appeals to kids and eaters who view it as comfort food. -
The Real Reason Tiramisu Can Be So Expensive
Tiramisu is a vital component to any Italian restaurant's dessert menu and can sometimes be rather pricy. But what makes the popular dessert so expensive? -
You Should Always Remove Chicken Skin Before Putting It In A Slow Cooker. Here's Why
There are a few pitfalls to avoid and steering clear of a few practices can go a long way. One popular item to make in slow cookers is chicken, but there's an important step to take before putting your chicken into the crockpot. You should either buy skinless chicken or take the skin off yourself. -
Here's How Much It Really Costs To Open A Burger King Franchise
The franchise fees to open a fast food restaurant vary but tend to be in the range from $10,000 to $100,000. The real difference occurs when it comes to startup costs and how much is paid to the corporation in monthly fees. Here's how much cash you'll need to open your own Burger King. -
The Real Difference Between Folgers And Maxwell House Coffee
Still, both Folgers and Maxwell House are recognizable names in the coffee industry, yet perhaps ones that hearken back to an earlier time. And while many consumers are able to identify the names as brands of instant coffee, they might have a harder time identifying any differences between the two. -
Here's What Happens When You Drink Wine Every Day
It turns out there are many benefits of consuming wine in moderation. Of course, imbibing any alcohol on a daily basis also comes with potential risks. -
The Truth About Starbucks' Blonde Roast
Starbucks heard the complaints of these customers and decided to respond in 2011. That year, they introduced two new roasts: Veranda and Willow, which were to be included under the company's new category of blonde roasts. -
You Should Never Order Shark At A Restaurant. Here's Why
Shark is popular in many countries, including Australia. It's not particularly popular in America, and it's probably best left off your plate at a restaurant. -
Why The Umami Trend Is Here To Stay
People will tell you there are five flavors: sweet, bitter, salty, sour, and umami. The concept of umami is more difficult for people to put their finger on. -
The Cooking Technique That Will Get You A Perfect Roast Chicken
If you don't know what spatchcocking is, you're probably not alone, but it might pay to find out. Spatchcocking is lauded as an easy and efficient way to roast a chicken that will result in crispy skin and quicker cooking times. -
The Real Reason Iberico Ham Is So Expensive
Iberico ham, otherwise known as jamon Iberico, is one of the most popular foods in Spain, a country widely known for its incredible gastronomy scene. It's a cured ham, similar to prosciutto, and only comes from the rear legs of the pig. Why is it so pricey? -
The Shrimp Peeling Hack You've Been Missing Your Whole Life
Though shrimp is a perfect summer (or any season) protein either on the the grill, or in a number of other preparations, there's one thing that stands in the way of people using it as often as they would like, which is the difficulty that comes with peeling the shrimp. -
The Untold Truth Of Bitters
Bitters are an important part of any liquor cabinet and bartenders likely go through cases of the stuff quite frequently given how tiny the bottles are and how integral they are to dozens of cocktails. -
You've Been Boiling Your Potatoes Wrong This Whole Time
Boiling potatoes is a common first step in making a number of potato-based dishes and requires just two ingredients: potatoes and water. However, as with anything cooking-related, there are a number of small steps you can take to ensure the best possible finished product. -
The Real Reason These Melons Are So Expensive
If you've ever been to Japan, you may have noticed that in certain department stores and luxury food shops, you can find unusual fruits with outrageous price tags attached to them. One example is this melon. -
The Real Difference Between Greek Yogurt And Regular Yogurt
It comes from cow milk, and is cultured with enzymes to produce yogurt (via My Fearless Kitchen). However, there's a significant difference between the two, which has to do with the texture and consistency. Regular yogurt is transformed into Greek yogurt when it's strained three times, not two. -
Here's What Ina Garten Did Before Becoming A Professional Cook
Although there are a sizable number of people out there who recognize the name Ina Garten, there are probably even more who know her as the Barefoot Contessa. And an even smaller number of people than those who know both her real name and her stage name know what she did before. -
The Real Difference Between Couscous And Rice
Both couscous and rice are typically served as popular starchy side dishes with neutral flavors. What's the difference between the two, anyway? -
Here Are The Fish That Contain The Most Mercury
Cleaning or cooking the fish does not do anything to remove mercury. So which fish have the most mercury on board? -
The Only Time You Should Ever Stir Your Rice
One of the biggest pitfalls when it comes to making rice is having a finished product that comes out gloppy, clumpy, and sticky when you certainly didn't intend to make sticky rice to begin with. There's one habit above all others that will result in this type of mush. -
You Should Never Reheat Coffee In The Microwave. Here's Why
Unfortunately, despite how easy it is, coffee happens to be one of the many things you should never nuke. When you microwave a cup of coffee, you're changing the chemical makeup of the beverage. Coffee contains more than a thousand odor compounds. These begin to deteriorate over time. -
The Real Reason Cow Meat Is Called Beef
Many meat products have a different name when they're on the shelves of a grocery store or a butcher than the name we use to refer to the animal itself. For example, we refer to the meat as pork rather than pig. And of course, another such instance is the fact that we call cow meat 'beef.' -
You Should Never Make Scrambled Eggs In A Cast Iron Skillet. Here's Why
If you're really in a rush to get breakfast on the table, or have a serious aversion to doing dishes, there are even recipes that suggest a more unorthodox approach — scrambling eggs in the microwave (via The Incredible Egg). But never, ever scramble your eggs in a cast iron skillet.