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.
-
There's a new plant-based egg alternative that has a runny yolk and can be used to make poached or sunny-side up. Here are the details you may be interested in.
-
Scotch Whisky And Beer Are More Similar Than You Might Think
Scotch whisky and beer are more similar than you might think. While they may appear to be different, here is how they're actually similar. -
The Key Advantage Scalded Milk Offers When Baking
If a recipe calls for scalded milk — especially in baking — it's best not to skip it even though it seems unnecessary. Here's what you need to know. -
Air-Chilled Chicken Is Scientifically Better Than All Others
It seems like there are endless tricks and hacks to get the crispiest chicken skin. But if you want guaranteed crispy skin, buy air-chilled chicken. Here's why. -
The Reason Your Chicken Stock Started To Gel
During your prep, if you come back to your chicken broth after it's cooled to find it's a bit ... wiggly, you might wonder if it's still okay to eat. -
M&M's Maya Rudolph Super Bowl 2023 Campaign Just Dropped
Actress Maya Rudolph brings the laughs in M&M's Super Bowl advertisements after the brand's shift away from its spokescandies, who have moved onto new ventures. -
Why Carla Hall Puts Crust On The Top And Bottom Of Chicken Pot Pie
Thinking of cooking a chicken pot pie? Here's why Carla Hall puts a crust on the top and bottom of chicken pot pie. -
For A Flavor-Bursting Vinaigrette, Simply Add More Vinegar
For an especially flavorful vinaigrette to use in your favorite dishes, you can try adding more vinegar to your recipe to achieve an interesting result. -
Why You May Be Seeing Less Beef And More Pork In Grocery Stores
In the meat section of your local grocery store you may notice a shift towards more pork products than beef. Here's why you may see this shift. -
Anna Faris Bares It All For An Avocados From Mexico Super Bowl Ad
Anna Faris bares it all for an Avocados From Mexico Super Bowl ad. The Super Bowl ad takes viewers to the Garden of Eden. -
The Restaurant Secret That Keeps Warm Bread Rolling Out Of The Kitchen
Ever wonder how restaurants can have so much freshly baked bread? Here's the restaurant secret that keeps warm bread rolling out of the kitchen. -
The Schitt's Creek Café Tropical Was A Moment
Here's why Schitt's Creek Café Tropical was a moment. The restaurant was the go-to spot for many characters on the show. -
The Science Behind Liquid's Vital Role In Delicious Baked Goods
Is your bake goods not turning out how you want them? Here's the science behind liquid's vital role in delicious baked goods -
Jamie Oliver's 'Tray Bake Chicken' Technique Is An Affordable Way To Impress
Chicken may be one of the most versatile meats, and Jamie Oliver's 'tray bake chicken' technique is an affordable way to impress. -
Why You Need To Be Egg Washing Your Apple Pie Crust
Wanting to bake a pie for an upcoming family dinner? Here's why you need to be egg-washing your apple pie crust. -
Why It's Absolutely Essential To Cover Lasagna While Baking
Cooking homemade lasagna can be more complex than it appears. Here's why it's absolutely essential to cover lasagna while baking. -
The Pitmaster Who Roasts Whole Pigs In The Woods Of New York
While whole hog barbecue cooking is usually associated with the South, one Argentinian pitmaster is using the technique in New York State. -
Here's The Secret Behind Perfectly Cooked Fried Chicken
Want to cook fried chicken but don't want it to be overcooked and dry? Here's the secret behind perfectly cooked fried chicken. -
The Secret To Deliciously Moist, Uncomplicated Lemon Cake
Wanting to bake a lemon cake but you're not sure how? Here's the secret to deliciously moist, uncomplicated lemon cake -
How To Season A Traditional Tri-Tip Santa Maria Steak
Santa Maria has its own distinctive barbecue. Here's how to season a traditional tri-tip Santa Maria steak properly. -
The 2 Staple Ingredients Alton Brown's Test Kitchen Can't Run Without
Alton Brown's test kitchen always relies on these two brands of must-have ingredients. -
The Dry-Aged Steak Trend Could Actually Be Centuries Old
Dry-aged steak may be all the rage now, but here's why the dry-aged steak trend could actually be centuries old. -
What You Should Be Asking A Butcher The First Time You Buy Aged Steak
An aged steak is a bit of an acquired taste for many. Here's what you should be asking a butcher the first time you buy aged steak. -
Shake Shack Stirs Up 2023 With 2 Bold New Shake Flavors
Shake Shack's new milkshake flavors are meant to brighten up your winter blues. -
Why It's A Mistake Not To Use Fresh Tortillas When Making Tacos
Planning on making some tacos soon? Here's why it's a mistake not to use fresh tortillas when making tacos. -
Why It's A Mistake Not To Use A Pizza Stone When Cooking At Home
If you make homemade pizza regularly, you may want to invest in a pizza stone to use when preparing the food staple. Here is why you should use one. -
What's The Difference Between Dutch Cocoa And Natural Cocoa?
Cocoa powder is the main ingredient in many desserts and candies. Here's what the difference between Dutch cocoa and natural cocoa is.