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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Soda cans used to look completely different. Here's how the drinks have changed over the years.
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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. -
The Reason Canned Coffee Always Tastes Weird
It essentially comes down to the shelf-stabilizing measures that canned coffee has to adhere to before being distributed to your neighborhood grocery store. -
M&M's Have Been The Candy-Coated Guinea Pig Of The Science Community
M&M's are a sweet and popular treat. But did you know that M&M's have been utilized in major research studies resulting in notable advances in science? -
The Reason French Fries Are Yellow, According To Science
French fries are more appealing because of their golden color, but according to science, there's a reason why french fries are yellow. Here's how it works. -
The Absolute Best Way To Reheat A Sandwich
Does your hoagie taste delicious the day you bought it but soggy the day after? Here's the best way to heat it up and save your leftovers from the trash. -
You Might Be Using A French Press Wrong
When it comes to using your French press correctly, here's a tip from former World Barista Champion James Hoffmann -- don't plunge your French press. -
California May Not Have A State Food, But It Has Many Official State Nuts
Most states have a dish that's their claim to fame, but California has multiple. While it may not have a state food, it has several official state nuts. -
Here's The Absolute Best Day To Shop For Groceries At Target
Picking the right day for your shopping trip can actually make a real difference in the cost of your groceries. Here's the day you should aim for at Target. -
Italian Sorbetto Vs. Granita Siciliana: Is There Really A Difference Between These Two Fruity Desserts?
Italy boasts an embarrassment of riches when it comes to frozen desserts. What's the difference between two of the most popular options, sorbetto and granita? -
We Finally Know Why The 'Got Milk?' Slogan Went Away
The "Got Milk?" campaign spent two decades imploring consumers to never find themselves without milk. Now we know why the popular slogan went away. -
Anthony Bourdain Had Super Strict Standards For His Scrambled Eggs
Chef Anthony Bourdain relied on good technique to make an already simple dish even simpler due to his super strict standards for perfect scrambled eggs. -
A Pinch Of Salt Can Save An Overly Bitter Cup Of Coffee
If you've accidentally encountered an overwhelmingly bitter brew, you can still save that cup of coffee with a simple pinch of salt. Here's how it works. -
Oprah Winfrey's Favorite Pasta Is An Oatmeal Sensation
Oprah's chef starts his butter-free lemon pasta recipe by - in a surprise twist - boiling steel cut oats in water, and adding a bouillon cube for flavor. -
Lena Richard Was A Celebrity Chef Before Celebrity Chefs Were A Thing
Before there was Julia Child, there was Lena Richard; and we should all be talking about her a lot more. Take a deeper dive into her story to understand why. -
Andrew Zimmern's No. 1 Rule For Frying Eggs Is 'Not Moving Them'
When the ancient Egyptians fried the first ostrich egg, it's hard to say if they took to heart Andrew Zimmern's No. 1 rule for frying eggs - don't move them. -
Why You Should Always Use A Tulip-Shaped Glass To Drink Scotch
The best glass to use to drink your Scotch isn't a tumbler. Here's what to know about why you should be using tulip-shaped glasses to drink Scotch. -
The Alarming Fact About Olive Oil's Shelf Life
Turns out, the olive oil in our pantry might be bad since most of us keep it around way too long. Here's what you need to know about olive oil's shelf life. -
Why You Should Never Use Metal To Bake Acidic Desserts
While things like adjusting the time and temperature according to pan size are common knowledge, here's why you should never use metal to bake acidic desserts. -
New Study Could Mean Chocolate With Same Taste But Less Fat
According to a new study, chocolate manufacturers might have figured out a way to make lower-fat chocolate that still tastes just as good. -
The One Ingredient Marcus Samuelsson Uses For Everything He Makes
Celebrity chef and cookbook author Marcus Samuelsson thinks that one ingredient you may want to try adds a "funky" flavor to nearly everything. -
The Mess-Free Trick To Completely Immerse Eggs In Marinade
Having trouble completely submerging your ramen eggs in their marinade? Here's the world's easiest solution. -
The Foolproof Technique For Perfect Salmon Every Time
If you want optimal results every single time you cook salmon in your home kitchen, you may want to hear this piece of advice that may help you. -
The Common Cookie Recipe Duff Goldman Struggles With Most
We can't all be experts in the kitchen, and even the best of chefs know that all too well. Here's the common cookie recipe Duff Goldman struggles with most. -
Why You Should Be Baking With Room Temperature Eggs
Everyone from amateur bakers to major celebrities insists that baking is better when eggs are at room temperature. Here's why you'll want to warm your eggs. -
Why You Can't Spiralize Avocado
Spiralizing is a fast and fun way to replace pasta with vegetables that will still hold all our favorite sauces. Just don't try it with avocados. Here's why. -
The Sweet Reason Duff Goldman Started Happy Fun Bake Time
Whether or not you're a parent, you might want to try Duff Goldman's new show, "Duff's Happy Fun Bake Time". Here is the sweet reason why he started the show.