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 one thing, it's not tin foil, it's aluminum foil, and for another thing, it has no business lining the bottom of your oven. Here's why that is.
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How Momofuku Wants To Redefine 'The American Pantry'
How Momofuku wants to redefine 'the American pantry' and broaden the definition to include all different kinds of flavors. -
How To Store Fruit The Right Way
Summer and fresh produce go together like movies and popcorn but the fruit can spoil quickly. Here's some tips to help your produce las longer. -
The Real Reason Your Steak Won't Sear Properly
Cooking up a steak seems like it should be simple, but getting the perfect sear is more complicated than you may realize. Here's what to do. -
What Is Chiltepin And How Do You Use It?
What is Chiltepin and how do you use it? An ingredient with an ancient history, you'll be surprised at just how versatile it is. -
The Real Reason Banana Milk Is So Popular In South Korea
Banana Milk isn't well-known in the U.S. but it's incredibly popular in South Korea. Here's the real reason. -
The Reason You Should Start Mixers At A Low Speed
The reason you should start mixers at a low speed rather than cranking up the power all the way and potentially breaking your machine. -
The Odd Reason Graham Crackers Were Invented
We know graham crackers as the sweet ingredient in s'mores, but you may be surprised by the peculiar origin story behind the crunchy snack item. -
Why Cooking Swordfish Is Easier Than You Think
Swordfish is a pricier fish, but its health benefits and ease of cooking may counter the price tag. -
Why Carbonated Pizza Crust May Be The Wave Of The Future
Scientists are experimenting with a new way to make pizza crust and you may be surprised by how the method compares to the carbonation process. -
What Dinner Could Be Like In 100 Years
Here's what the future of food could look like in the next 100 years. -
The Truth About How Beef Stroganoff Got Its Name
The truth about how beef stroganoff got its name is a lot more complicated than you might think, and it all involves one Russian family. -
Has Boxed Wine Finally Overcome Its Negative Stigma?
Boxed wine has been around for quite some time and is enjoyed by many, yet some still won't buy it. It's high time we rid the wine box of the stigma. -
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The Real Reason Your Eggplant Isn't Crispy
Eggplant can get a bad rap, but if prepared properly, it can become very crispy and delectable. You just need a few tips to get there. -
What Are The Differences Between Anise And Fennel?
Fennel and anise are great flavor enhancers, but if one doesn't understand them, they might be using them incorrectly. -
The Canned Food Controversy That Changed History
Canned foods are great to have on hand for a quick dinner or in case of an emergency. But there is a canned food controversy that changed history. -
What Does It Mean When Tuna Cans Are Marked 'Dolphin Safe?'
Tuna harvesting has been a hot topic among advocacy groups for quite some time. Dolphin-safe tuna has been in the midst of controversy, and here's why. -
What Is Italian Parsley And What Does It Taste Like?
Italian parsley or flat-leaf parsley, not to be confused with curly parsley, has stores of culinary benefits. -
What Is Agrodolce And How Do You Make It?
The Italian iteration of a sweet and sour sauce, agrodolce can enhance the flavor of so many dishes. Here's how to make it. -
What Is Ribollita And How Is It Made?
Ribollita is one of Tuscany's most famous dishes. Here's how it comes together. -
The Preservative You Didn't Know Was In Your Food
Here's what to know about potassium sorbate, a common preservative. -
Here's What Each Egg Grade Actually Means
If you've ever wondered what the different egg grades on the cartons at the grocery store really mean, you might be interested in the process behind them. -
Most Rums Are Still Made With This Old-Fashioned Ingredient
Molasses is used to make rum — here's why. -
How Chimichangas Were Accidentally Invented
The chimichanga is a versatile dish savored by many but the origins of this fried burrito are a bit unclear. There are many who claim the dish as their own, -
The Strange Connection Between Bananas And Antimatter
An iconic and immediately recognizable food, bananas are widely well known for their potassium content and the delicious baked goods they produce. -
How Pastrami Became An NYC Classic
Pastrami is a NYC must-have and although it had ups and downs through the century, it remains a popular go-to at delis. But how did it come to be a NYC icon?