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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Professional kitchens don't have time to wash and sanitize cutting boards between meal prep steps, so having color-coded cutting boards keeps things sanitary.
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Restaurant Chefs Have A Cheat Code Gig To Double Their Salary
Restaurant chefs have a cheat code gig to double their salary. Here's how they make extra money in the profession. -
The Smartest Question To Ask Servers While Ordering, According To Critics
When you go to a new restaurant you want to experience something memorable. Critics say this is the question you should be asking your server to ensure success. -
Pasta Vs. Sauce: What Came First?
Unlike the chicken and the egg debate, we have a definitive answer on which came first between pasta and sauce. -
What In The World Is A Rat Snack?
With the rise in unexpected and strange food trends on TikTok, the rat snack has gained traction as a way to celebrate and share interesting preferences. -
The One Dish Chefs Use To Judge The Quality Of An Italian Restaurant
When eating Italian food out, chefs always order this dish to see how good the restaurant is. -
The Aldi Section That's Rare In The US But Way More Common In Other Countries
In several other countries, many Aldi grocery stores boast a special section that is available at some U.S. locations but is not very widespread. -
The Flavorful Butter Technique Daniel Boulud Swears By When Cooking Steak
If you want your steak to be tasty, you might want to try this. Here's flavorful butter technique Daniel Boulud swears by when cooking steak. -
The Simple Cut Jacques Pépin Uses To Minimize Chicken Cooking Time
Wanting to save time while cooking a chicken? Here's the simple cut Jacques Pépin uses to minimize chicken cooking time. -
Why The Filling Might Be Ruining Your Homemade Pierogi
Here's why the filling might be ruining your homemade Pierogi. If you're going to make the dish, you should do this instead. -
The Restaurant Cooking Technique Chefs Want You To Use At Home
Here's the restaurant cooking technique chefs want you to use at home. Take your home-cooked meal to the next level. -
Here's Why People Eat Fish On Fridays
Here's why people eat fish on Fridays. It all has to do with what became a Catholic tradition to avoid eating meat on Fridays. -
The One Ingredient You Won't Find In Boxed Stock
If you've noticed a difference between your homemade chicken stock and the store-bought, boxed variety it may have something to do with this ingredient. -
Why Costco Randomly Moves Products Around The Store Like A Treasure Hunt
If you've ever gone into Costco only to find that your favorite items are in a totally different part of the store, you may want to know the reason why. -
For Stronger Tea Don't Rely On Steeping Time - It's All In The Measuring
For stronger tea don't rely on steeping time - it's all in the measuring. Here's how to guarantee you get just the right taste. -
To Prevent Crumbly Burgers, Consider Adding Mayonnaise
To prevent crumbly burgers, you should consider adding mayonnaise. The mixture will add some much-needed juice to your burger. -
Raise Your Hand If You Don't Know What Glou-Glou Is
If you find some French wines too heavy or too serious, maybe you can try to find yourself some highly drinkable glou-glou. -
Should You Be Worried About Grocery Stores Collecting Your Data?
Every time you use the rewards program at your local grocery store, the company has a bit of data on you. Is this something you should be worried about? -
Jeni's Ted Lasso-Themed Ice Cream Is Arriving In Time For Season 3
Jeni's Ted Lasso-themed ice cream is arriving in time for season 3. Get your hands on the signature flavor inspired by one of Lasso's favorites. -
Concocting Maker's Mark Bourbon Is Actually A Really Complicated Process
Creating bourbon is not as simple as you might think. Concocting Maker's Mark Bourbon is actually a really complicated process. -
Tuscany's Sliceable Lard Delicacy Has To Be Cured In White Marble Basins
Tuscany's sliceable lard delicacy has to be cured in white marble basins. The delicacy has earned an indication status. -
Ditch The Acidic Sauces If You Want Potatoes To Boil Quickly
Are you trying to boil some potatoes to go with your meal? Ditch the acidic sauces if you want potatoes to boil quickly. -
Biscuits Should Be Frozen Before Baking For The Most Tender Results
Are you making biscuits and want them to turn out perfect? Well, biscuits should be frozen before baking for the most tender results. -
You Should Only Marinate Chicken For This Long, According To The USDA
Marinating chicken gives it a ton of flavor. You should only marinate chicken for this long, according to the USDA. -
Kugelhopf Is The Mysterious Cake Popularized By Marie Antoinette
if you've ever heard of the dessert kugelhopf, you may have French queen Marie Antoinette to thank. Here are the details of the lesser-known cake. -
The Specialty Rum That Sat Around For 40 Years Without Anyone Knowing
A specialty rum has sat around for 40 years without anyone knowing. Here's how you can get a taste of Naval history. -
The Puff Pastry Mistake You Need To Avoid For Higher Quality Bakes
If you're making puff pastry at home but the results aren't as good as you want them to be, you may be making this mistake when you are preparing the dish.