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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Even though there's only a small amount of quinine in tonic water, it makes the drink turns fluorescent blue under a blacklight. Now that's a party trick!
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Trader Joe's New Blue Corn Taco Shells Will Take Your Taco Tuesday To The Next Level
Trader Joe's is looking to take your Taco Tuesday up a notch with the rollout of its latest goodie: blue corn taco shells. -
What Is Mortadella And What Does It Taste Like?
Known to have a spotted look and white dots throughout the meat, mortadella is often called the bologna of Italy, but it's truly so much more than that. -
The Truth About Emily Hersh From Hell's Kitchen: Young Guns Season 1
Emily Hersh, a 22-year-old chef from San Antonio Texas, will appear on this season of "Hell's Kitchen: Young Guns." Hersh specializes in plant-based foods. -
Dry Rub Vs. Marinade: What's The Difference?
When it comes time to cooking meat, fish, or tofu, how do you know what's better, a dry rub or marinade? Here are the big differences. -
Robert Irvine's Method For Perfectly Poached Eggs
Robert Irvine, host of "Restaurant: Impossible," has seemingly cracked the code on how to make the perfect poached egg. Here's what he suggests doing. -
Here's How Often You Should Really Be Cleaning Your Keurig
How often should you be cleaning your Keurig and how can you prevent mold and bacteria build-up in between cleanings? We've got all your answers. -
What Is A Hurricane Cocktail And What Does It Taste Like?
Hurricanes are popular cocktails. What's the history of the drink, and what are the ingredients? Also, what does it taste like? -
Chop Suey Vs. Chow Mein: What Are The Differences?
They're two popular dishes many order from Chinese restaurants - chop suey and chow mein. But, what are the differences? -
The Ground Turkey Brand Restaurant Stakeout's Willie Degel Swears By
When asked about his top choice for a grocery store product Willie Degel choose this ground turkey brand. Here's which one and why he loves it. -
Aldi's New Dill And Spinach Dips Are Turning Heads
Aldi is no stranger to putting out some unique food and beverage products. Aldi has seemingly struck gold again with the debut of its newest selection of dips. -
Here's When Ina Garten Prefers To Sift Flour
Is it really necessary to sift the flour while you're baking? And if it is, at which point in the process should you do so? What does Ina Garten say? -
McDonald's First-Ever 'Mini Mac' Location Is Closing After 40 Years
McDonald's is losing one of its most historical locations. Effective immediately, this location is shutting down, but it's not your ordinary McDonald's outlet. -
Everything You Need To Know About Basting
Is basting really worth all of the effort? Here's a look at what basting is, how to do it properly, and if it actually is effective at keeping your meat moist. -
The Truth About Chipotle's Beef
Chipotle announced that the brand continues to source responsibly raised meat, including beef, from animals that are not given antibiotics or added hormones. -
Everything You Need To Know About Rosé Wine
Commonly known as a perfect common sipper, rosé wine is made through a short aging process and often has fruity, floral, and dry notes. -
Spicy Tuna Roll: What You Should Know Before Ordering
What you should know before ordering spicy tuna roll is that it is made with bits of fish mixed with mayonnaise and ichimi togarashi, a chili sauce. -
You Can Use This Food To Clean A Rusty Cast Iron Skillet
A rusting cast iron skillet can ruin your favorite pan's seasoning. Luckily, there's a common food that can get the rust out of a cast iron skillet. -
The Spice Staple Ina Garten Swears By
Ina Garten's website contains carefully curated ingredients that she swears by. There's one spice that Garten regularly uses for its bold, pungent flavor. -
Don't Refreeze Ground Beef After Doing This
You've defrosted some ground beef, but now your dinner plans have changed. Should you refreeze it? Don't refreeze ground beef after doing this. -
Mirin Vs. Sake: What's The Difference?
You've probably heard of sake, and maybe you've heard of mirin. But what's the difference between the two Japanese rice wines? -
This Is The Trick To Mashing Garlic Without A Garlic Press
Mashing garlic can be tricky without a garlic press. While this may tempt you to use dried or jarred garlic paste, there's no reason if you know these tricks. -
This Is The Proper Way To Store Jalapeños
Jalapeños are super versatile and chock full of flavor, keeping them on hand can be considered a must, but storing jalapeños can be a bit of a mystery.