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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Cocktail time is the best part of the day. And Martha Stewart has tips to create the most dramatic cocktail reveals.
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Fancy Feast Wants To Help You Eat Like Your Cat. Here's How
Ever wondered why you can't enjoy dinner with your cat? Fancy Feast just released a cookbook to help you eat more like your beloved furry friend. -
How Hell's Kitchen Producers Keep Contestants On Their Toes
Hell's Kitchen likes to keeps its contestants guessing. According to contestant Ariel Malone, here's how the producers keep them on their toes. -
Here's What You Can Substitute For Gochujang
Gochujang, the uniquely-flavored condiment, can be described as a labor of love. So what can you use if a recipe calls for gochujang - and you're fresh out? -
What To Do If Your Hands Peel After You Cut Zucchini
Have you ever cut zucchini and noted peeling on your hands afterward? Here's what to do if your hands peel after you cut zucchini. -
How Red Velvet Is Different From Chocolate Cake
Foodies of the world, unite! You've been vindicated. Red velvet cake is different from chocolate cake. Here's how. -
The Reason Someone Was Able To Cook A Steak Just By Slapping It
A slap actually generates a brief, tiny increase in temperature, and that's the reason someone was able to cook a steak just by slapping it. -
The 'Not Remotely Italian' Way Nigella Lawson Loves To Use Gnocchi
Gnocchi is traditionally served with some butter and sage. Here's the 'not remotely Italian' way Nigella Lawson makes her gnocchi. -
The Untold Truth Of Crystal Light
When you think about low-calorie drink mixes, the image of Crystal Light is probably the first one that pops up. Here's the untold story of the popular brand. -
Chrissy Teigen Uses This Unusual Ingredient In Her Pad Thai Recipe
No stranger to food-related controversy, Chrissy Teigen shocked fans when she revealed the secret ingredient she adds to her pad Thai recipe. -
These Are The Best Snacks Coming To Aldi In April 2021
The brand recently released a new slate of snacks scheduled to roll out throughout the entire month of April. Here's the ones worth buying. -
Here's How To Use Up Extra Chard, According To Alex Guarnaschelli
Celebrity chef Alex Guarnaschelli has plenty of cooking knowledge, and she's more than willing to share a few tips. Here's how to use up extra chard. -
What Is Clotted Cream And What Is It Used For?
Clotted cream is a thick, sweet, and smooth cream typically served with desserts. Here's what to know about the British treat and how to use it. -
The Real Reason Ouzo Can Only Be Made In Greece
Other countries have their own anise-flavored spirits: pastis in France, arak in Lebanon, and sambuca in Italy -- but ouzo? You can only get ouzo from Greece. -
You've Been Holding Your Kitchen Knife All Wrong
Cutting board, check. Veggies? Check. Kitchen knife? Check. Wait -- before you begin chopping, you should start by brushing up on your knife-holding skills.