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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While families nationwide are celebrating graduations and hosting socially distanced barbecues, there's one less option when it comes to the pre-party Costco run.
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You Should Never Press A Spatula Against A Burger Patty. Here's Why.
There's nothing quite as satisfying the sound of oils and meaty juices sizzling over a hot grill. You may be tempted to smash your burger to hurry it along, but definitely resist that urge. -
The Strange Story Of Ice Cream In Cuba
Havana summers are hot, humid, and crowded. Black clouds of smoke swell from the tailpipes of Cuban taxis, which somehow makes everything hotter. What better relief than a scoop — or maybe five scoops — of ice cream? Yes, There's definitely something strange and special about ice cream in Cuba. -
The Real Reason You Shouldn't Boil Corn On The Cob
Sticking corn on the cob in a pot of hot water is a pretty standard, uncomplicated way to do things, but there's actually a good reason to avoid boiling corn. -
The Boozy Mexican Drink You Can Ferment At Home This Summer
While it hasn't made a splash in the United States (not yet, anyway), we promise tepache is the perfect drink to experiment with this summer. -
You Should Never Use Salt When Making Poached Eggs. Here's Why.
Like when it comes to poaching — slipping the fresh eggs into a pan of bubbling water. While salt is essential in most pots of boiling water, you want to forgo salting your water when it comes to poaching eggs. Salted water could jeopardize your chances of ending up with the perfect poached egg. -
The Real Reason You Shouldn't Drink Jose Cuervo Especial
The manufacturing of mezcal is an art, and frankly, we can't stand to see tequila reduced to frat parties, cheap shots, and $5 margarita specials on Cinco de Mayo. Jose Cuervo Especial might get the job done if you're just looking for a quick buzz, but here's why you'll want to stay away it. -
The Real Reason Anthony Bourdain Hated Brunch
Bourdain, who spent over four decades in the food industry, hated brunch because he saw how the sausage was made, figuratively and, well, literally. Brunch, Bourdain alleged, is a "horrible, cynical way of unloading leftovers and charging three times as much as you ordinarily charge for breakfast." -
You're Probably Wrong About The Origin Of Caesar Salad
More often than not, our favorite dishes derive from unexpected origins. Let's not forget that french fries may very well Belgian. Caesar salad is no different. -
How To Order The Starbucks' Secret Firecracker Drink
Basically, secret menu items are so named because the baristas have often never heard of them. So how to you go about ordering this gorgeous and delicious firecracker drink at your local Starbucks? -
You've Been Drinking Espresso Wrong This Whole Time
It's all about the coffee: how quickly we can get it. But espresso — the base of your morning cappuccinos, lattes, macchiatos, and flat whites — has an etiquette of its own. In Italy, the drink's birthplace, espresso is an everyday ritual, meant to be sipped at the bar and savored -
You've Been Eating Coleslaw Wrong This Whole Time
Then again, coleslaw doesn't have to be that way. Slaw can be dressed up and repurposed in ways we never could have imagined. The neutrality of cabbage (it's not exactly packed with flavor) allows for so many variations. So, to bring your coleslaw from sodden to sensational. -
The Biggest Mistake You're Making With Your Pasta Salad
Ah, the classic, hit-or-miss side dish at the summer cookout. We commend you for trying: when it comes to pasta salad, there's ample room for mistakes. At its worst, pasta salad is a mayonnaise-soaked mess that isn't worth tasting. Then again, pasta salad has the potential for greatness. -
This Is Why Your Shrimp Is Always Rubbery
Nobody wants to deal with sad shrimp — it's there to add texture, flavor, and lovely color to your pasta, your stir fry, or your salad. Here's why your shrimp comes out rubbery. -
Why Red Foods Became A Juneteenth Tradition
Despite the variety of foods prepared, a common theme floats throughout many Juneteenth spreads: the color red. -
The Real Reason Anthony Bourdain Refused To Film In Switzerland
The country is is wedged between France and Italy - two countries Bourdain visited numerous times. But when it came to Switzerland, Bourdain drew the line. -
What Really Happens When You Drink Raw Eggs
For well over a century, the practice of drinking raw eggs has been touted by fitness enthusiasts and bodybuilders as a quick and efficient way to gain weight. Is it safe to do so, though? -
The Real Reason You Should Save Your Cereal Milk
And a dad in Brooklyn was also onto something when he took his kids' sugary cereal milk and soon discovered the magic of adding it to his coffee. -
Here's How You Should Be Storing Your Sourdough Starter
Bakers have managed to preserve sourdough starters for years, and even decades. But before reaching that level of sourdough commitment, what's the best way to store it? -
The Ingredient You'd Be Surprised Is In The Hot Dog You're Eating
Perhaps the question has crossed our mind before - what's actually in this hot dog? - but we always manage to drown it out with mustard and relish. -
The Real Reason Espresso Servings Are So Small
Of course, nothing screams 'espresso' like the small, delicate mug in which the coffee is served. Why? Why is espresso served so sparingly, and in such an adorable vessel? -
The Eggshell Hack That Will Actually Improve Your Coffee
It turns out that eggshells can serve other purposes besides frustratingly falling into your omelettes and ruining your fancy breakfast attempts. They're packed with minerals and great for compost, writes Margaret Roach for The New York Times. And, they make your coffee less bitter. -
Here's How You Make Your Own Lemon Vodka With Just 3 Ingredients
If you find yourself botching multiple sourdough starters and running out of interesting banana bread recipes, it might be time to switch from baking to bartending. Vodka is a wonderfully versatile spirit to work with, and it's super easy to infuse with lemons.