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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In a recent video, Flay demonstrates how to make the perfect chicken parmesan. But he says covering chicken parm in cheese would be a mistake. Here's why.
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Andrew Zimmern's Go-To Game Burgers For Entertaining Guests In A Pinch
Minnesota resident Andrew Zimmern shares how he makes his burgers, whether he has time to plan or throws the burgers together in a pinch. -
Female Chefs Are Still Rare, And We're Over The Diversity Problem In Professional Kitchens
Female chefs have historically been a minority in professional kitchens. We're over the diversity issue so bring women into professional kitchens now. -
Rachael Ray's Simple Trick For Cooking Thick Steak To Perfection
Have a thicker cut of steak and feel nervous about cooking it for too much (or too little) time? Follow this Rachael Ray hack. -
The One Dried Pasta Rule Giada De Laurentiis Lives By
Giada De Laurentiis lives by one rule for her dried pasta, which is a testament to her high standards as a professional chef and her Italian heritage. -
Why You Might Not Find One Of Easter's Most Popular Jelly Beans This Year
One of Easter's most popular jelly bean manufacturers, Just Born, won't be seen in baskets this year despite high demand. Here's what you need to know. -
The Canned Cocktail To Watch Out For During Spring And Summer
In the U.S., Japan, and China, flavored-alcoholic beverages from producers like Jim Beam are gaining traction. Here's what to know about canned cocktails. -
You Can Score A Pound Worth Of Sashimi For $20 At Costco
You can score a pound worth of sashimi for $20 at Costco. Here's where you can find the delicious sliced fish. -
Howard Schultz Denies Union-Busting In The Face Of 'Unprecedented' Allegations
Former Starbucks CEO Howard Schultz spoke to Senators on March 29, denying the company took part in union-busting in the face of "unprecedented" allegations. -
The Candle Salad Isn't As Naughty As It Looks
The candle salad isn't as naughty as it looks. Here's how the bizarre dessert originated and how to fix it. -
Why You Should Be Cooking Your Rice With Some Vinegar
While most people cook their rice in regular water, you may want to consider using vinegar instead because it may give you better results in the end. -
TikTok's Copycat Disneyland Corn Dog Brings The Magic To Your Home
The treats we enjoy at theme parks can be just as nostalgic as the visit itself. Here's how TikTok's copycat Disneyland corn dog brings the magic to your home. -
TikTok Swears By This Homemade Copycat Of Red Lobster's Cheddar Bay Biscuits
While Red Lobster sells a packaged Cheddar Bay Biscuits mix, this copycat TikTok recipe lets you whip up as many biscuits as you like. -
Stanley Tucci's Leftover Pasta Creation Can Basically Be Eaten For Any Meal
Leftover pasta? If such a thing exists in your household, you'll want to make this internet-approved recipe by Stanley Tucci. -
The Biggest Mistake When Chopping Anything Lies In The Technique
It's time to chop. However, there is one mistake you want to avoid for the quickest and most efficient prep work: not using the proper chopping technique. -
This Is Why Water Temperature Is Vital To Your Sourdough Recipe
This is why water temperature is vital to your sourdough recipe. Here's the perfect temperature that you need to use. -
Your Whipped Cream Will Never Be The Same With Just One Instant Ingredient
To stabilize whipped cream without changing the profile, we've got a cooking hack that uses a common pantry item that compliments the vanilla flavor. -
Butter Swim Biscuits: The Baking Technique That Leaves Your Biscuits Swimming In Butter
A TikTok video shows that Butter Swim Biscuits are easy to bake for novices and, as the name suggests, swim in a pool of butter as they bake. -
Chocolate Cake: Is It Cheaper To Make At Home Or Buy At The Store?
Is it cheaper to make a chocolate cake at home or buy it at the store? Let's take a look at the prices. -
Michael Symon's Ultimate Seasoning Hack To Curb Overmixed Burgers
Michael Symon's reveals his ultimate seasoning hack to curb overmixed burgers. Here's what you need to do. -
The Best Substitute For Skirt Steak, And How To Adjust Your Recipe
Skirt steak is a cut appreciated for its beefy flavor often used for fajitas and tacos. If you can't find that cut, here's what you can use instead. -
Howard Schultz Is Officially Out As Starbucks CEO (Again)
While it has been planned exit, the news is a bit ahead of schedule, as Howard Schultz has announced he is officially out as Starbucks' CEO once again. -
Expert Explains Why Fat-Free Cream Is Actually Worse Than Regular Cream
Despite its name, fat-free may not be better. An expert explains why fat-free cream is actually worse than regular cream. -
Entenmann's Copycat Coffee Cake All Comes Down To How You Handle The Crumbs
Entenmann's copycat coffee cake all comes down to how you handle the crumbs. Here's how you can make your own. -
What's Up With The Bad Boy Image In The Food Industry?
Some TV chefs have gained superstardom status over the last couple of decades. But, pretty much all of them have a bad-boy image, so what's up with that? -
The Clever Cake Mix Hack That Transforms A Nostalgic Ice Cream Bar Into Cookies
TikTokers have created a cookie version of Good Humor's strawberry shortcake ice cream, including the best part: The pink and white crunchy coating. -
Why It's So Hard To Describe American Food
American food comes in many shapes and different styles. Here's why it's so hard to describe American food.