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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Who, exactly, is the Father of Ice Cream? Former White House chef and Philadelphia business mogul, Augustus Jackson revolutionized our favorite frozen treat.
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Italian Ciabatta Was Invented To Compete With The French Baguette
Arnaldo Cavallari had had enough of his countrymen's adoration of the French baguette,so, with the help of experts, he developed a uniquely Italian bread. -
Recipes Today Owe A Lot To This 19th-Century Cookbook Writer
In the olden days, recipes would call for a dollop of this, a pinch of that. One scientifically-minded cookbook writer named Fannie Farmer changed all of that. -
This Is The Old Fashioned That Popularized Fat-Washing Cocktails
Fat-washing cocktails can bring an amazing flavor element into the spirits and it all started with one mixologist who was experimenting with an Old Fashioned. -
The Complicated Origins Surrounding The London Fog Drink
While the London Fog drink has surged in popularity in recent years, its origins are as murky as the Earl Grey tea and milk that serve as its base. -
Why Bobby Flay Prefers Chunky Tomato Sauce On His Pasta
Food Network icon and culinary iconoclast Bobby Flay isn't afraid to break the rules when it comes to the conventional wisdom around pasta sauce. -
Why Hydration Is Key To Baking An Open-Crumb Bread Loaf
A beautiful loaf of bread is a treat for all of the senses, and one of the keys to achieving perfection is ensuring your loaf is adequately hydrated. -
When Fat-Washing Your Cocktail, Complementary Flavors Are A Must
Fat-washing your favorite cocktail can elevate your experience -- as long as you choose complementary flavors. Find out more about what flavors pair best. -
Skip The Dough And Make Simple Marshmallow Cookies
Not great with dough? There are plenty of ways to turn a pillowy bag of marshmallows into crunchy-chewy treats that are basically identical to cookies. -
Toll House Chocolate Chip Cookies' Story Is Rich In History (And Flavor)
Some rumors claim that Ruth Wakefield invented the chocolate chip cookie by accident after she ran out of nuts, but the actual story is far more interesting. -
Looking For Olives That Pack A Punch? Try The Nyons Variety
Olives are a perfect addition to any charcuterie board, but the type of olive you choose matters. Try Nyons olives if you want a distinctive, sweet bite. -
What IQF Stands For And Why You Should Look For It In Seafood
Many shoppers may choose fresh seafood over frozen, but the latter is actually a safer bet. Keep an eye out for seafood labeled "IQF" on your next grocery run. -
How Many Potatoes Are Actually In A Pound?
It isn't always possible to predict the weight of an ingredient by simply looking at it, but when it comes to a pound of potatoes, there's an easy trick. -
How Coffee Became Even More Popular Than Tea In The UK
Unthinkable! Tea, that most British of all British beverages is taking a backseat to coffee for the first time ever. What instigated this tempest in a teapot? -
Is Ina Garten's Pepper-Dicing Method The 'Pro Tip' She Says It Is?
Ina Garten has been a staple of food television for decades, but is her book's pro pepper-slicing tip all it's cracked up to be? That's for you to decide. -
The Cool Ingredient Paul Hollywood Uses To Make Strawberry Mousse Set
Even with his steely-gaze persona, Paul Hollywood remains -- simply -- a most phenomenal baker, and his strawberry mousse cake is no exception. -
A Dash Of Cinnamon Makes All The Difference In Chicken Noodle Soup
Nothing's more comforting than a bowl of delicious chicken noodle soup. You can take your homemade soup to the next level by adding just a dash of cinnamon. -
The Reason A Pint Of Blueberries Weighs 12 Ounces
Here's a quick primer on measurements, which became standardized among American chefs thanks to one particular cooking school owner and cookbook author. -
Why Potatoes Are Also Called Spuds
Where does the word "spud" come from? How does it apply to potatoes? The answers to these questions may or may not delight and enchant you. -
The Difference Between Australian Short And Long Black Coffees
Australians take their morning brew seriously, and have a coffee culture of their own. Find out how a short and long black coffee are different. -
Why Andrew Zimmern Refuses To Make Croissants
Celebrity chef Andrew Zimmern has perfected many complicated meals over the years, on shows like "Bizarre Foods." So, why do croissants make him so uneasy? -
The Difference Between Charcuterie And Mezze
This weekend, when you set out an elegantly arranged snack tray for your friends, should you call it a "charcuterie board" or a "mezze platter"? We explain. -
Here's How Microgreens Could Help Solve World Hunger
Food security is an important issue that faces the world population. Discover how microgreens could have a positive impact on global food sources. -
The Popular Coffee Brand Behind Costco's K-Cups
The popular brand behind Costco's K-Cups, and other major companies, prove the wholesaler's dedication to offering quality to customers at an affordable price. -
The Material Of Egg Cartons Matters
The material that egg cartons are made out of does matter. However, the best material for protecting them from breakage may not be what you expect. -
Soda Cans Used To Look Completely Different
Soda cans used to look completely different. Here's how the drinks have changed over the years. -
The Right Way To Add Milk To Your Tea, According To Science
According to science, there is a right way to add milk to your tea, perhaps settling the debate of whether milk should go first or after the tea is brewed.