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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The late Princess Diana of Wales was beloved by millions around the world. Despite her fame and glamour, her favorite sweet was a ubiquitous British candy bar.
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The Murky History Of Almond Boneless Chicken
Outside of the Midwest, you may have never heard of almond boneless chicken. Affectionately called ABC, the origins of this dish are both murky and mysterious. -
Bottled Vs Canned Gatorade – Container Aside, Is There Any Real Difference?
Gatorade is a go-to thirst quencher, but you may be confused seeing both bottles and cans on store shelves. Are the two versions actually any different? -
The Multicultural Origins Of Sweet And Sour Chicken
From Sichuan to Cantonese and beyond, the origins of sweet and sour chicken - and its iconic tangy sauce - are a multicultural medley of flavor and spice. -
The Key To Upgrading Bland Store-Bought BBQ Sauce Is Already In Your Pantry
If your store-bought barbecue sauce is tasting a bit bland, the good news is it's easy to dress up. The ingredients you need are probably right in your pantry. -
Angels Vs Devils On Horseback: What's The Difference Between These Biblical Appetizers?
If you go to a lot of cocktail parties, you may have seen (or even tried) angels and devils on horseback. But what, exactly, differentiates these two canapés? -
The Top Thing To Look For In A Home Hibachi Grill, According To An Expert
Want to add a home hibachi grill to your culinary collection? We asked a chef and mobile hibachi specialist for some expert tips on what to shop for. -
The Origin Story Behind Oatmeal Raisin Cookies
The oatmeal raisin cookie we know and love today has come a very long way. From humble, nutritious beginnings, let's look back on its culinary evolution. -
No, Drumsticks Aren't Actually Made With Real Ice Cream
The iconic Drumstick is ingrained in our collective memory as a favorite childhood treat. But did you know this ice cream cone isn't, well, ice cream? -
Why A Nacho Expert Suggests The 2-Layer Sheet Pan Technique
A nacho platter may seem like one of the simplest dishes to make, but it still requires great nuance. We asked an expert for some nacho-making advice. -
The Expert-Approved Golden Ratio To Use For Pad Thai Ingredients
Making pad Thai at home can be tricky, so we consulted an expert for some tips. He recommended a particular ratio that will make your ingredients shine. -
Expert Tips For Cooking The Best Steak Possible On Your Hibachi Grill
Don't be intimidated by your hibachi grill. Expert chef Steve is here to help you make the best steaks ever with a few simple grilling tips. -
The Biggest Mistake To Avoid When Adding Spices To Drip Coffee
If you're feeling FOMO over your plain drip coffee, you can spruce things up with spices. Just make sure to avoid this big mistake that could bust your machine. -
Expert Advice For Frozen Piña Coladas With A Bar-Worthy Texture
Piña coladas are a cocktail staple, but they can be tricky to recreate in your own home. That's why we asked an expert to give us some blending tips. -
The Mistake You Might Be Making When Selecting Eggs To Poach
Poaching eggs takes skill. However, the biggest mistake that most home cooks make with this deceptively simple dish has nothing to do with technique. -
Expert Tips For Cooking Restaurant-Worthy Sausage Gravy At Home
The secret to restaurant-worthy sausage gravy is all in the technique. We asked chef John Politte for tips on perfecting this Southern staple. -
The Type Of Beer To Avoid When Making Beer Can Chicken
If you're making beer can chicken, don't just grab any can from the fridge. According to one recipe developer, there are certain beers to avoid. -
Make The Most Of Costco's Rotisserie Chicken — Turn It Into Multiple Meals
Who hasn't let leftover rotisserie chicken sit in their fridge for way too long? Here's how to get your money's worth by turning one chicken into two meals. -
Expert Tips For Avoiding The Biggest Pitfall With Homemade Nachos
Nachos are a deceptively simple dish, perfect for snacking. However, getting them just right takes some preparation. We reached out to an expert for tips. -
5 Things Costco Doesn't Tell You About Free Samples
A trip to Costco is nothing without a few free samples. You may consider yourself a Costco connoisseur, but did you know these five things about its vendors? -
The Most Iconic Food Scenes In 'The Sopranos'
There are countless iconic scenes from "The Sopranos," and many have food at the focal point. From Satriale's to Vesuvio, these are some of the most notable. -
Why Your Homemade Espresso Will Never Taste As Good As Your Favorite Cafe's, According To An Expert
Wondering how you can get your home espresso to taste the same as your favorite cafe? To put it simply, according to our expert, you can't. Here's why. -
How Chili Con Carne Became Texas' State Dish
Chili is so beloved in Texas that it's part of the state legislature. From gold-seekers to cowboys, here's the incredible history of the State Dish of Texas. -
What's The Best Store-Bought Caesar Salad Dressing?
Never mind food fit for a king. We want a salad with dressing fit for a Roman emperor. It's hard to say which kind Julius Caesar would buy, but here's our pick. -
Rachael Ray's Shortcut For Boiling Beans Will Change Your Life
Food Network personality Rachael Ray possesses a wealth of culinary tips and tricks. However, her bean-soaking hack is time-saving gamechanger. -
Why Sauvignon Blanc Is The Best Drink To Pair With Scallops
Looking for the best wine to pair with your perfectly seared scallops? Sauvignon blanc is our top pick to accentuate those delicate, briney flavors. -
Why Gwyneth Paltrow Thinks Dill Should Be Illegal
Gwyneth Paltrow is known for her controversial eating habits and food opinions, and this is no exception. Here's why the lifestyle guru despises dill.