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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There are distinct differences between Boston and cobbler cocktail shakers, but which is best for the burgeoning mixologist? Here are the facts.
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The Proper Way To Clean A Blackstone Griddle
Whether you have a portable Blackstone griddle or a pricy high-end one, keep it functioning safely at its peak by learning how to clean it well. -
What Really Happens To Self-Checkout Tips?
When you pay at a self-serve kiosk, your interaction with a server may be minimal. Yet you may still be prompted to add a tip on the screen. Where does that go? -
Why It Isn't The Best Idea To Can Nuts At Home
With preparation and the proper tools, home canning is a great way to preserve and store food. However, most nuts aren't suitable for canning. Find out why. -
Andrew Zimmern Had Mixed Feelings About The Menu
"The Menu," starring Ralph Fiennes, is a pitch-black comedy that takes aim at the absurdity of foodie culture. Still, Andrew Zimmern found it "too inside." -
When It Makes Sense To Skip Rinsing Canned Beans
While you might be tempted to always rinse canned beans to reduce the sodium content, it makes sense to skip this step in certain scenarios. Here's why. -
Cooking Prime Rib At High Altitude Is Tricky – Here's Why
If you live far above sea level, cooking prime rib comes with a unique array of challenges due to several complex factors like air pressure and humidity. -
The Convenient Reason Bubble Gum Is Historically Pink
Fun and fruity, bubble gum is enjoyed by adults and kids alike, but have you ever wondered why its almost always a vibrant pink? The answer is surprising! -
How Fancy Cocktail Bars Get Impeccably Clear Ice
Pristine ice is a must for the perfect cocktail. How do bars get crystal clear ice when we're stuck with cloudy cubes at home? It's all in the freezing process. -
Ree Drummond's Fun Trick For Crispy Reuben Sandwiches
If you want to make a reuben sandwich easily, then you might want to consider Ree Drummond's fun trick. -
What Is A Shrub And How Do You Mix Cocktails With It?
You won't find these shrubs along your garden path. As a refreshing component in a cocktail or enjoyed on its own, the shrub is the summer drink you need. -
The Story Behind Tequila's Iconic Name
If you've ever wanted to know all about Tequila and its origins, you're in luck! We're unraveling the mysteries behind the popular Mexican spirit. -
Forget The Oven - Bake Your Cake With A Grill Instead
If you're looking to switch up your cake repertoire, skip over the new recipes and try a new cooking method. Grill your cake for an unforgettable result. -
The Type Of Cookie Dough You Shouldn't Smash
To smash or not to smash your cookie dough? That is the question. It varies from cookie to cookie, but this is the type of cookie dough you shouldn't smash. -
The Case Against Ordering Crab-Based Meals At Restaurants
When you order crab, it's important to know that you're getting the real thing for your money. Imitation crab can be tasty, but you should know the difference. -
The Practical Reason Salt Shakers Have Ridges On The Bottom
Have you ever noticed those ridges on the bottom of a salt-shaker? A new hack that attempts to explain this feature has the internet in an uproar. -
The Kitchen Tool That's A Safety Net For Beginner Cookie Decorators
Icing cookies is a challenge for beginning bakers. However, there's a readily available tool that can help make this sometimes frustrating job much easier. -
Why Alkaline Foods Should Never Be Canned In A Boiling Water Bath
Home canning is a great way to preserve food, but low acid foods should never be canned in a hot water bath. Learn why a pressure canner is the best option. -
Why You Never See 'Antibiotic-Free' On Chicken Packages
One label you will not see on a package of poultry is "antibiotic-free." The current testing technology can't confirm if an animal was never given antibiotics. -
No, Chicken Fingers And Chicken Tenders Aren't The Same Thing Really
Both chicken fingers and chicken tenders can be called chicken strips. But did you know that they are two different things? -
The Science Behind Why Drinking Straws Don't Work In Space
In space, no one can hear you scream... And you can't enjoy a refreshing beverage with a straw either! Find out why atmospheric pressure is essential now! -
The Easy Oven Cleaner Hack To Remove Stains From Your Dutch Oven
Stains on the bottom of your beautiful enameled Dutch oven are typical, but it is possible to easily get your cookware looking like new with oven cleaner. -
If You've Been Sleeping On McDonald's Cookies, You're Making A Big Mistake
If you've never tried a McDonald's chocolate chip cookie, you're missing out on one of the most affordable, tasty cookies out there - just ask social media. -
The Hidden Pitfalls Of Ordering Off A Fast Food Chain's App
For all the benefits ordering off a fast food chain's app offers, such as pressure-free ordering, the process is not without its problems. -
The Tiny Tool That Improves Your Daily Shot Of Espresso
Good news, home baristas -- a tiny tool can greatly improve your daily shot of espresso with minimal time and effort. Here's why you need one. -
The Hack For Changing The Settings On Your Grocery Store Spice Grinder
Did you know there is more to a simple grocery store spice grinder than is immediately apparent? -
What The Gray Band Around Your Cooked Steak Actually Is
If you like your steak rare, you may have noticed a gray band running around the outer edge of your cut - but this is just about temperature, not food safety.