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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Nothing is quite as striking as the ketchup-y, creamy, carb-filled omurice. Even the name is adorable and self-explanatory: Japanese cooks began combining omelets with fried rice to create a dish so ingenious that it's popping up in restaurants from Los Angeles to New York and D.C.
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Myths About Tequila You Can Stop Believing
But before you wade into the world of tequila, we encourage you to do a little research. Tequila has a long, artisanal past. And when something is centuries old, it's bound to accumulate some misconceptions and stereotypes. -
The Untold Truth Of Danimals
Undeterred by the test of time, Danimals continues to offer its brightly colored cups of yogurt in its simple flavors and has done several experiments. -
The Real Reason There's An Aluminum Can Shortage
With thousands of Americans opting to crack open a can at home, rather than inside a bar or restaurant, beverage companies are seeing a remarkable shortage of one of their most important supplies — aluminum cans. -
You Should Never Put Meat Trimmings Down The Drain. Here's Why
You've just spent the last 20 minutes tirelessly tenderizing a slab of meat. The fatty, sinewy trimmings from the meat are just staring at you. Sure, the garbage disposal might seem like a natural option. Harmless, right? Experts vehemently disagree. -
You Shouldn't Throw Out Your Kale Stems. Here's Why
Almost every recipe holds the same advice when it comes to preparing kale: Cut or pull the leaves away from their thick, fibrous stems. Nine out of ten times, it's the leaves you want, so that you can simmer them, sauté them, grind them into pesto, or toss them into a warm grain salad. -
You've Been Storing Ketchup Wrong This Whole Time
It's an age-old debate, right up there with if pineapple pizza is good, and Pepsi versus Coke. How does one properly store ketchup? Maybe you've faithfully kept it refrigerated, nestled between the half-finished jar of mayo, and the giant bottle of Sriracha you snagged at Costco. -
You've Been Eating Kale Wrong This Whole Time
The texture can make the superfood a little bit difficult to stomach, according to nutritionist Deirdre Orceyre, who told The Washington Post that the vegetable, when raw, "can be hard on the digestive system." So, if you plan to eat raw kale, and you want to prepare it in the most beneficial way. -
The Real Difference Between Wendy's And Burger King Burgers
Maybe you can't put your finger on it, but you always knew, deep down, that there had to be a difference between Wendy's and Burger King burgers. Not only are they shaped differently, but the two burgers hold some very substantial differences. -
The Truth About Kentucky's Bourbon Warehouse Collapses
Bourbon is undoubtedly the pride of Kentucky. And it's a well-deserved pride: making bourbon is an art. But every reward comes with a little bit of risk. Regarding the art of bourbon, Kentucky has seen its fair share of fires, collapses, and whiskey-infested rivers. -
The Real Reason You Should Start Eating Acorns
We should be eating acorns? Really? To answer your question: yes, they're edible when properly prepared. Maybe it sounds new to you, but really, it's not a far cry from peanut butter, almond milk, or cheese made from cashews. And acorns have been consumed for centuries. -
The Real Reason You Should Only Use Fresh Eggs For Eggs Benedict
The test is fairly simple: Drop an egg into a bowl of water. If it sinks to the bottom, you're good to poach that egg to your heart's content. If the egg does anything else — drifts toward the surface or floats — it's not fit for your eggs Benedict, or any of your poaching endeavors. -
The Untold Truth Of The Flour Tortilla
You've ordered your tacos — after a 10-minute internal debate between carnitas and al pastor — and the question hits you. Flour or corn? -
You Should Never Order Fettuccine Alfredo At Olive Garden. Here's Why
We get it. Sometimes you want a simple, heaping, steaming plate of cheesy carbs. Who doesn't want that? And when a box of sunshine-yellow macaroni and cheese won't do, we certainly don't blame you for turning to fettuccine Alfredo. But if you're at Olive Garden, you might want to skip it. -
The Real Reason McDonald's Filet-O-Fish Nuggets Failed
Deep-fried, bite-sized, nuggets of fish? A little tartar sauce? Why not? Who doesn't want to throw back a few chunks of Alaskan Pollock every now and then? Apparently, most people don't have an urge to do that. The doomed McBites were actually discontinued in 2013 — the same year they were born. -
The Unique Way Anthony Bourdain Prepared Bacon
That's (partially) why Bourdain chose to cook his bacon in the oven, rather than on the stovetop, according to Fresh Air. During the 2017 interview, Bourdain explained to host Dave Davies that he was more than happy to avoid direct contact with hot, splattering bacon grease. -
You Should Never Cook Eggs Over High Heat. Here's Why.
Sometimes, when we're striving to self-improve, we've got to acknowledge the mistakes we're making. Cooking eggs over high heat — particularly when you're going scrambled, sunny side up, poached, or full-on omelette — is a common, albeit fixable, egg blunder. Instead, opt for medium heat. -
The Reason You Should Scramble Eggs Before Adding Them To The Pan
We've all been guilty, at one time or another, of scrambling our eggs in the pan. The reasons are valid: we're hungry, we're impatient, and we don't feel like washing another bowl. But if you're going for quality, rather than quickness, you should whisk your eggs beforehand. -
The Reason Your Potato Salad Is Watery
Nobody — not even you — wants to touch that watery bowl of potato salad you brought to the party. How did this happen? You could have sworn a few hours ago that your homemade potato salad was tender and creamy, but there are a few reasons it has somehow morphed from scrumptious to soggy. -
The Seasoning Mistake You're Making With Potato Salad
There's potato salad: the side dish that runs many risks of its own. Did you choose the right potatoes? Are those undercooked potato chunks poking out of the bowl? And how did the mayonnaise manage to melt? But a simple tip for seasoning your potato salad will change the entire profile of the dish. -
The Italian Version Of Mac And Cheese You've Probably Never Heard Of
Enter cacio e pepe: the peppery, Italian cousin of macaroni and cheese. -
The Untold Truth Of Sushi In Mexico
Sushi? In Mexico? If you've never tried it, you probably just did a double-take. -
You Should Never Reheat Pizza In The Microwave. Here's Why
Unlike instant ramen, or those cute frozen vegetables you can steam inside the bag, pizza is not meant for the microwave and there is science to back it up. -
The Real Reason Watermelon Can Be Considered A Vegetable
Watermelon is a simple, refreshingly sweet, and vibrantly-colored fruit. The basis of so many fun summer recipes, from vodka-watermelon sangria to salted watermelon ice cream. Or wait — is it actually a vegetable? -
The Truth About Yellow Watermelon
Who doesn't love to see colorful produce? Golden heirloom tomatoes, violet-colored carrots, orange cauliflower — with those choices you know exactly what you're getting. But what about the thrill of the unexpected, like slicing into a watermelon... and seeing yellow? -
This Trick For Seasoning Chicken Will Change Everything
It doesn't take more than a second to remember the last time you bit into a piece of chicken, only to be disappointed by its rubbery texture and lack of flavor. Before you know it, you're dousing it in ketchup. But bland chicken will be a thing of the past with this simple seasoning trick. -
You Should Never Throw Out Rotisserie Chicken Bones. Here's Why
Tossing out old Parmesan rinds, mushy bananas, and rotisserie chicken bones might not make or break your entire meal plan, but you are missing out on some wonderful opportunities when you waste foods with so much value.