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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It's one of the fastest growing spirits brands in America, here's the untold truth of Deep Eddy Vodka.
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According To Greek Mythology, This Is What Aphrodite Would Eat
If you are looking to elevate your everyday diet, you can't get much better than eating like a goddess, can you? Here's a look at Aphrodite's possible diet. -
Here's How To Get Cast On Andrew Zimmern's Family Dinner
Here's how to get on Andrew Zimmern's new show about families in America. -
Here's How Ted Allen Really Feels About Antoni From The Queer Eye Reboot
What does someone of Ted Allen's level of accomplishment really think about Antoni Porowski's sky-rocketing to fame as the food and wine guru on "Queer Eye"? -
9 Best Substitutes For Dill
Dill is a common herb that's been around since the Ancient Egyptians, but if you don't have any in your kitchen, there are plenty of substitutions out there. -
The 'Signature Dish' Patrick Stewart's Been Making Since 1948
British actor Sir Patrick Stewart has had an iconic career, and in a social media post, the legend revealed the signature dish he's been making since 1948. -
The Real Reason This Disneyland Sandwich Costs $100
Even with Disney World and Disneyland already being pricey destinations, a new $100 sandwich on the menu is still raising eyebrows. -
This Is How Much Of The World's Hazelnut Supply Nutella Uses
To keep up with intense demand around the world, Ferrero has to make a lot of Nutella. But just how many hazelnuts does the company have to purchase? -
This Fast Food Chain Is Most Likely To Mess Up Your Order
Fast-food enthusiasts know the disappointment of an inaccurate order all too well. But which restaurant has the worst reputation? Here's what you should know. -
Trader Joe's Shoppers Can't Stop Talking About Its New Dark Chocolate Watermelon Sticks
Trader Joe's fans are raving about the chain's new dark chocolate watermelon sticks. These watermelon sticks are coated in chocolate with a jelly-like center. -
The Surprising Reason Pop-Tarts Even Exist
With their popular reputation, it might come as a surprise that Pop-Tarts exist because of a development in dog food, plus one cringe-worthy marketing mistake. -
What Is Star Anise And What Does It Taste Like?
Star anise is the seed pod from the fruit of the Illicium verum plant. This is a potent spice that is often compared to licorice or fennel. -
This British Staple Was Jane Austen's Favorite Snack
A letter Jane Austen wrote to her sister about a visit with one of her friends has revealed one of the famous author's favorite snacks. -
This Is What The Budweiser Label Really Means
That red, white, and blue Budweiser can label might indeed be instantly recognizable, but for such a simple brew, there's a lot happening aesthetically. -
The Reason Paul Hollywood Says You Should Never Put Bread Dough In A Proving Drawer
Proving drawers are not an ideal method for letting dough rise. Take it from an expert: "The Great British Baking Show" judge Paul Hollywood. -
Why Robert Irvine's Dad Didn't Approve Of His Career Choice
You'd think Robert Irvine's lengthy list of achievements would make any parent proud, but surprisingly, Irvine's father didn't approve of his career choice. -
The Store-Bought Condiment Michael Symon Still Swears By
Considering the celebrity's unpretentious approach, maybe it shouldn't surprise fans to learn that there's one controversially simple condiment Symon swears by. -
How To Prevent Pie Crust From Sticking To A Pan, According To Ina Garten
Lucky for all of us, Garten was willing to provide a few tips and tricks for ensuring your pie crust doesn't get stuck. -
Is Pasta Good Past The Expiration Date?
Pasta is one of those items we often file under "non-perishable," compared to things like produce and meat. But how long does pasta actually last, though? -
The Jobs You Didn't Know Ina Garten's Husband Jeffrey Once Had
Over the years, we’ve gotten to know both Ina Garten and her husband Jeffrey. But, while we know Ina’s profession, what does Jeffrey do for a living? -
The Biggest Grilling Mistake You've Been Making, According To Mark Bittman
Grilling meat to perfection isn’t easy, but Mark Bittman advises that it’s all about timing (and practice). Here’s how you can master the art of grilling meat. -
Why Robert Irvine Still Gets Emotional On Restaurant: Impossible
Robert Irvine has been hosting "Restaurant: Impossible" since 2011. Yet, Irvine still gets emotional when working with certain restaurant owners. -
The Untold Truth Of Miller's Ale House
Miller's Ale House is a sports bar and a popular destination for those who like pub food and beer on tap. Most locations of this restaurant are in Florida. -
Here's Why Cheez-Its Aren't Actually Square-Shaped
If you stare at a handful of Cheez-Its long enough, you may be able to notice the subtle rectangular-ness of it all. That's right, Cheez-Its aren't square. -
This Fancy School Is Where The First IHOP Chef Trained
IHOP's sense of buttermilk-fueled imagination can all be traced back to one impactful early decision: to hire an exquisitely well-trained chef. -
The Mary Berry Recipe Rule You Should Never Break
To ensure better results with whatever you're cooking or baking, take it from Mary Berry and read the recipe twice. Your pies will thank you! -
The Secret Ingredient For Extra Crunchy Schnitzel
Thanks to schnitzel enthusiast Martha Stewart, we recently learned another little game-changing tip for giving your schnitzel that crunchy wow factor.