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.
-
Menus at fast food chains have been steadily packing in dozens of new items for years. Why? Diners might actually prefer a varied menu over a streamlined one.
-
Watching Cheesemongers Crack A Massive Wheel Of Parmesan Is Better Than ASMR
Once a massive wheel of Parmesan arrives in a cheese shop, there's only one way to access it: You've got to crack it open - and it's amazing to watch. -
How Chicken Noodle Soup Became The Ultimate Comfort Food
If you have a cold, chicken noodle soup seems to help. Here's how chicken noodle soup became the ultimate comfort food. -
No, The Spaghett Cocktail Doesn't Contain Any Pasta
Though the Spaghett cocktail has an Italian-inspired name and contains an Italian ingredient, pasta isn't included in the very simple recipe. -
Breakfast Pizza Has Some Cloudy, Yet Delicious, Origins
Breakfast pizza has some cloudy, yet delicious, origins. Here's what may have inspired the modern day dish. -
The Sticky Difference Between Washed Rind And Bloomy Rind Cheeses
Have you ever wondered the difference between cheese rinds? Here's the sticky difference between washed rind and bloomy rind cheeses. -
No, Worcestershire And A1 Sauces Are Not The Same Thing
Although people tend to confuse the two, A.1. Sauce is actually quite different from Worcestershire sauce, both in their ingredients and their primary uses. -
The Reason Shrimp Cocktail Is So Expensive
No longer just a tacky dinner party appetizer, shrimp cocktail has become more expensive than ever - and the reasons why are pretty complicated. -
Popeyes' Honey Sauce Has A Lot More In It Than Honey
Popeyes' honey sauce has a lot more in it than honey. If you're health-conscious, it might be better to skip the sauce and go for the real stuff at home. -
Over 400,000 Waffle Makers Were Just Recalled After Severe Burns
After receiving several serious burn reports, a waffle manufacturer recently recalled hundreds of thousands of its irons. -
A New York Restaurant Is Showcasing What Hamburgers Used To Taste Like
A New York restaurant is showcasing what hamburgers used to taste like. Here's what they're serving up. -
Why Some Fancy Blue Cheeses Come Wrapped In Foil
Next time you buy high-quality cheese, pay attention to what it's wrapped in: Some blue cheeses, like Roquefort, are coated with a shiny layer of foil. -
The Tip For Getting The Most Bang For Your Buck On A Can Of Rao's Sauce
If you are fixing pasta at home, here's tip for getting the most bang for your buck on a can of Rao's sauce. -
Ditch The Mayo For Another Creamy Ingredient In Your Next Chicken Salad
Ditch the mayo for another creamy ingredient in your next chicken salad for a tasty, health-conscious twist. You may even retire your classic recipe for good. -
How Golden Corral Survived When Other Buffet Chains Failed
Buffet-style restaurants seem to be on the decline. Here's how Golden Corral survived when other buffet chains failed. -
The Fiery Flavor Bomb Your Italian Food Is Probably Missing
They're used in Italian and Italian-American kitchens and they deserve a spot in yours: Cherry peppers. They look like pimentos, but they're much spicier. -
The Biggest Difference Between Dulce De Leche And Cajeta
Dulce de leche is a classic across South America. In Mexico you might also see a gooey sauce on your dessert. This is probably not dulce de leche: It's cajeta. -
Anthony Bourdain Preferred A Savory Snack Over Dessert
Bourdain would rather eat cheese after meals. In "Appetites," he describes the cheese course as an irreplaceable opportunity to linger with a glass of port. -
The Traditional Reason Some Cheeses Are Covered In Ash
When it comes to cheese, ash is your friend. Food-safe charcoal improves the flavor and texture of select gourmet cheeses from around the world. -
The Freezer Martini Needs Its Summer Moment
Have you ever heard of the freezer martini? Here's why the drink needs its summer moment. -
America's First Fine Dining Restaurant Might've Changed How We Set Tables
Why do we all tend to set our dining tables in the same way? It turns out that America's first fine dining restaurant might've changed how we set tables. -
The Reason Europeans Eat Cheese After Dinner
Cheese has multiple colors, shapes, and sizes. And, various cultures eat it at different times but here's why you should eat it after a meal like the Europeans. -
The Mysterious Origins Of The Harvey Wallbanger Cocktail
We sort through the conflicting origin stories of the famed Harvey Wallbanger cocktail. Was it the first drink to be created by a marketing agent? -
So, Shopping Carts Are Being Compared To The State Of Humanity
Social media is full of hot takes about returning your cart (or not) at the grocery store. Like most hot takes, this one is short on nuance. Here's why. -
The Eggy Reason Blue Plate Mayonnaise Tastes So Different
Many fans of Blue Plate Mayonnaise cits its flavor as a reason for preferring it, and there's an eggy reason why it tastes so different from other brands. -
A Square Of Hershey's Chocolate Actually Has A Strange Yet Official Name
Ever wondered what to call an individual square of Hershey's chocolate? Hershey's has an answer for you! It's all a part of Hershey's long and unusual history. -
The Concept Of Food Courts Has Probably Been Around Way Longer Than Malls
Though food courts today are associated with the mall culture of the 20th century the concept behind food courts actually predates modern malls by millennia.