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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For days you're short on time and don't want to dirty extra dishes, there's a way to conveniently cook pasta: right in the microwave. Here's how.
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Redeem Gluey Mashed Potatoes With Melted Butter
Have you ever tried to make mashed potatoes, only to have them turn gluey and starchy? If this happens, adding melted butter is a helpful fix. -
Your Cherry Pitter Tool Works On Olives, Too
Don’t be fooled by the name: a cherry pitter works just as well for other ingredients, especially when it comes to olives. It’s time to keep a pitter handy. -
Two Ways To Craft A PB&J Inspired Frozen Yogurt
PB&J inspired frozen yogurt offers a tasty balance of nostalgia and innovation. There are two basic methods, and the options to innovate are endless. -
Take Leftover Mashed Potatoes And Make Fall-Inspired Gnocchi
Fall is about embracing the beauty and bounty of the season. Why not take the quintessential side dish -- mashed potatoes -- and make fall-inspired gnocchi? -
Why You Should Be Boiling Your Copper Cookware In Vinegar
Cleaning copper pans doesn't have to be painstakingly difficult. Simply boil your copper cookware in a vinegar solution to keep them effective and sparkling. -
No, A Teaspoon Won't Actually Keep A Bottle Of Champagne Carbonated
A lower temperature and an airtight closure, like a proper Champagne stopper, are far more effective at preserving wine's fizz than a teaspoon. -
The Toxic Reason You Should Purge Snails Before Cooking And Eating Them
Escargot, or snails, is a seafood delicacy to be tried. If you're cooking snails at home, read why you should purge snails before cooking and eating them. -
You Should Probably Sharpen Your Pizza Cutter
From smoother cuts to safer handling, discover why a sharp pizza cutter is a must-have tool in your kitchen arsenal. -
You Should Be Marinating Steak In Whiskey
When used as a marinade, the rich and smoky undertones of whiskey infuse the steak, creating a depth of flavor that traditional marinades can't replicate. -
Arak Is A Middle East Alcohol With A Kiss Of Licorice Flavor
This favorite anise-flavored libation from the Middle East is steeped in tradition. We're looking at Arak's origins, how its made, and how its enjoyed. -
The Proper Way To Freeze Mushrooms
Freezing mushrooms in excellent way to preserve their flavor and extend their shelf life, but it's important to do it correctly to ensure the best results. -
Pluots Are A Hybrid Fruit That Emerged In The '80s
What is this strange fruit? Developed in the 1980s by California fruit breeder Floyd Zaiger, pluots are a versatile hybrid of plums and apricots. -
The Best Way To Store Rhubarb Is Similar To Celery
Proper storage of rhubarb is crucial to maintain its freshness and taste. Surprisingly, the best way to store this seasonal delight is similar to celery. -
Why You Should Pour Boiling Water Over Pork
Not only does pouring boiling water over the pork contribute to achieving excellent crackling, but it also enhances the overall flavor and texture of the dish. -
Stop Throwing Out Your Garlic Peels
Stop throwing out your garlic peels! Making stock from garlic peels is a great way to minimize food waste and elevate the flavors in your dishes. -
What To Do If You Accidentally Cut An Unripe Avocado
If you find yourself with an unripe avocado that you accidentally cut open, there are a few tricks that can still save the fruit. -
The Baking Staple That Helps Thicken Runny Mashed Potatoes
If you've got runny, watery mashed potatoes, don't despair: A common baking staple can help thicken your mash before it becomes a textural nightmare. -
Canned Potatoes Are The Ideal Solution To Stress-Free Side Dishes
When it comes to preparing hassle-free meals, finding easy and time-saving solutions can be a game-changer. That's where canned potatoes come in. -
The Biggest Difference Between Freshwater And Saltwater Shrimp
One of the key distinctions between types of shrimp is whether they are freshwater or saltwater. The differences in size and taste impact culinary choices. -
The Difference Between Basted And Poached Eggs
Basted and poached eggs are delicious, the main differences coming in the preparation, appearance, and texture, giving rise to distinct culinary experiences. -
Stop Throwing Out Leftover Champagne And Make A Sauce Instead
Let's explore some easy ways to turn your Champagne remnants into a mouthwatering sauce that will add a touch of elegance to your meals. -
How To Not Suck At Cooking Eggs In A Stainless Steel Pan
Cooking eggs in a stainless steel pan is a different beast than cooking in a non-stick one. -
The First Pineapple Upside-Down Cake Was Supposedly Invented During A Contest
Pineapple upside-down cake is a classic dessert loved by many. Here is the story of how the first one was invented in 1925, when Dole hosted a special contest. -
The Biggest Difference Between Wondra And Regular Flour
Flour, one of the essential ingredients in baking, is used in a wide range of recipes. We're all familiar with regular flour, but what is Wondra flour? -
The Buttery Difference Between Basted And Sunny-Side-Up Eggs
There's a buttery difference between based and sunny-side-up eggs. If you're new to the concept of basting, it's a must-try for the perfect lazy brunch. -
How Octopus Eggs Actually Compare To Caviar
With their distinctive and intriguing taste, octopus eggs are a great alternative to the more familiar realm of caviar. But there are plenty of differences.