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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Andrew Rea's newest cookbook is for people at the beginning of their cooking careers, and he told Mashed which recipe you should choose to start.
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Dump Vs Poke Cake: What's The Difference?
If you're short on time or ingredients, there are two types of cake that can easily get the job done for your next party. Learn more about dump and poke cakes. -
What Andrew Rea Likes Most About His New Cookbook - Exclusive
Andrew Rea's new cookbook has a lot to offer readers, but the thing he told us he loves most about it is also what makes it so accessible to newer cooks. -
What Celebrity Chefs Have Said About Emeril Lagasse
Emeril Lagasse is a chef with a legacy that crosses multiple decades. Find out what his fellow celebrity chefs think about him, both good and bad. -
The Recipes Andrew Rea Was Nervous To Include In His Cookbook – Exclusive
Cookbook author Andrew Rea has made a career out of learning from his mistakes in the kitchen but some recipes tested his resolve to overcome culinary misfires. -
Why Andrew Rea Decided To Build A Bed And Babish Vacation Rental – Exclusive
Binging with Babish creator Andrew Rea is growing his empire with his Bed and Babish vacation rental to give guests an experience he never gets on vacation. -
The Cookware Andrew Rea Says You Need In Your Kitchen - Exclusive
In an exclusive interview with Mashed, cook and author Andrew Rea told us about the three most important kitchen tools that every home chef needs. -
Why Andrew Rea Doesn't Rehearse Before He Cooks On Camera - Exclusive
YouTube star Andrew Rea told us why he doesn't rehearse recipes for his "Binging with Babish" videos, even if that means that he makes mistakes on-camera. -
Keep The Flavor And Save Yourself Time With Canned Chicken Pot Pie
We're not talking about a whole pot pie crammed in a can. Rather, a pot pie is possible when using only canned ingredients. -
Andrew Rea's New Cookbook Is All About Making Mistakes - Exclusive Interview
Andrew Rea doesn't expect perfection from you or himself in the kitchen. He spoke to Mashed about how his new cookbook will help you when cooking and baking. -
Secrets To The Perfect Hot Dog Bite You'll Wish You Knew Sooner
Whether you like your hot dogs charred on the grill or braised in a pan, plump or split open, we've got some easy tips to take your hot dog to new heights. -
The Unexpected Fizzy Liquid Your Baked Potato Soup Seriously Needs
Baked potato soup is a hearty go-to for cold weather, but if you don't want to spend all day cooking, one ingredient can elevate your soup to the next level. -
Does A Sprinkle Of Sugar On Top Of Jams And Jellies Prevent Spoilage?
Preserves already have a long shelf life compared to other foods, but some people claim you can extend it even further with a sprinkle of sugar. Is this true? -
Don't Cut Up Spuds For Potato Soup — Use Frozen Hash Browns Instead
Making delicious potato soup doesn't have to mean hours spent laboring away at prepping and cooking ingredients with this simple, frozen substitute. -
What Rotisserie Chicken Vendors Don't Want You To Know
Before you pick up a rotisserie chicken for your meal, find out some unsavory facts on store-bought rotisserie chickens that vendors don't want you to know. -
Once-Popular Chefs You May Have Forgotten About
Some of your favorite celebrity chefs who were popular years ago may have faded from memory or are no longer in the public eye. What happened to them? -
When It Comes To Butter Bombs, The Possibilities Are Endless
Butter bombs can take your meals to a whole new level of richness -- and intrigue. The sky's the limit when it comes to these flavorful additions. -
Max The Meat Guy's Top Tips For Buying Steak At The Supermarket - Exclusive
If you want to really lean into your own inner "meat guy," Max Greb recommends you head to the supermarket and look for steaks with a lot of marbling. -
Swap Frosting With Instant Mashed Potatoes To Practice Piping Skills
Instant mashed potatoes aren't just a low-cost source of sustenance. They can help you train to be a piping pro. -
False Facts About Bologna You Thought Were True
Bologna may have an undesirable reputation among many people, but it's unwarranted. Find out which facts to ignore to make way for the truth about bologna. -
Max The Meat Guy's Top Tip For Grilling Veggies - Exclusive
How would a meat guy maximize the enjoyment he gets from grilled vegetables? Mashed asked Mashed Greb for his top tip. -
Foods You've Probably Been Serving Wrong This Whole Time
From splitting your English muffins the wrong way, to serving your spaghetti, there are several foods you've probably been serving wrong this whole time. -
Stuffed Peppers Don't Have To Be Just The Bell Variety
Switch up your stuffed pepper recipe by using a different large pepper variety. Anaheim, banana, Cubanelle, and poblano peppers are all great options. -
Brûlée Your Eggs To Make Breakfast At Home Feel Extra Fancy
It takes a while to make a classic crème brûlée. For something that's just as impressive try this fancy addition to your breakfast: brûléed soft-boiled eggs. -
Max The Meat Guy's Top Tips For Grilling - Exclusive
Grilling doesn't have to be an intimidating art only for the experienced and well-equipped. Max the Meat Guy gave us his best tips for grilling at home. -
The Italian Secret Ingredient Ree Drummond Adds To Her Saltines
They say variety is the spice of life. So, if you want to liven up your saltines, you may want to add a variety of flavors. Here's what Ree Drummond uses. -
Lori Greiner Launches New Cooking Product With Souper Cubes Partners - Exclusive
Lori Greiner told us about her collaboration with Souper Cubes to launch a kitchen product that provides a no-mess solution to preparing and serving meals.