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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Have you ever taken a look at the liquor cabinet and wondered if a splash of anything would take your cookies to the next level? You're on the right track.
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What You Didn't Know About David Chang's Food Magazine, Lucky Peach
David Chang certainly has a way with food, but he also has a way with words, as proven by his magazine Lucky Peach. Here's what happened to the publication. -
What A Blue Bruise On A Mushroom Probably Means
With so many different-looking mushrooms, it can be tough to differentiate between the tasty and the potentially dangerous. Here's what a blue bruise means. -
Movies You Didn't Know Were Filmed At Big Boy Locations
Big Boy restaurants have always been iconic, especially with their famous mascot, but did you know these movies were filmed here? -
How Much Caffeine Does Regular Mountain Dew Really Have?
The color of the Mountain Dew, almost like something out of a cartoon, might put people off, as might the alarming amounts of sugar and caffeine. -
The Big Food Trend Maneet Chauhan Predicted
Maneet Chauhan predicted a big food trend. The "Chopped" judge said we would go back to the basics. People did that by baking at home during COVID-19 lockdowns. -
The Reason Bethenny Frankel's Skinnygirl Cocktail Brand Was Sued
Reality star and business mogul Bethenny Frankel has enjoyed a tremendous amount of success over the years but this is the reason she was sued for Skinnygirl. -
This Is How You Should Really Be Storing Olives
Whether you've "accidentally" cleaned up the olive bar or have a pantry full of olive cans, how you store your olives will have a direct impact on the taste. -
This Baskin-Robbins Flavor Had A Gruesome Promotion
Baskin-Robbins might be famous for its 31 flavors, but many have come and gone since the shop made its debut in 1945. Here's the odd story of one such flavor. -
This Country Has Its Own Version Of The Big Mac Special Sauce
McDonald's Big Mac is a treasure you can find at locations all over the world but India's take on it has a very special sauce. -
The Real Reason Five Guys' Buns Are So Unique
One element of a signature Five Guys burger stands out in particular, and that's the bun. We can thank founder Jerry Murrell's wife, Janie, for that. -
Nigella Lawson's Creative British Twist On This Classic Sicilian Pasta
Lawson's die-hard fans trust whatever she recommends, including her modern twist on Sicilian dish pasta con le sarde, which swaps sardines for smoked mackerel. -
Try Adding This Type Of Mustard To Your Egg Salad
Mayonnaise is often the star of the show in egg salad. However, the mayo can move aside and make room for another flavor booster: mustard, specifically dijon. -
Gluten-Free? Read This Before Eating Pre-Packaged Meat Again
If you're gluten-free, you should know pre-packaged meat can contain hidden gluten. To be safe, make sure the label says "gluten-free." -
The Reason Nutella Got Into Legal Trouble For Its Advertisements
Nutella may be adored by snackers, but the brand has had its fair share of bad press. The spread even landed in legal trouble for its advertisements. -
Kardea Brown's Cooking Rule You Should Never Break
Chef Kardea Brown loves to celebrate the Southern and Gullah flavors in her food. But she's got a surprising cooking tip that could make your meals even better. -
Here's How Angry Orchard Got Its Name
While the brand's flavors aren't known to be bitter, the brand's mascot sure is. The irritable-looking tree on the bottles begs the question — why so angry? -
How Anthony Bourdain Really Felt About Jacques Pépin
Anthony Bourdain had great admiration for chef Jacques Pepin. After meeting more than 25 years ago, they developed mutual respect and mentored each other. -
The Wild Garlic Mistake You've Been Making, According To Jamie Oliver
Chef Jamie Oliver is a food foraging supporter and has learned some tips and tricks over the years. Here's what he suggests when it comes to wild garlic. -
Andrew Zimmern Will Eat Anything, Except These Common Foods
If chef and TV personality Andrew Zimmern will guzzle down grilled udders he'll eat anything, right? Wrong. -
The Traditional Ingredients Judy Joo Always Has In Her Fridge
Food Network star and celebrity chef Judy Joo always keeps Chinese herbs in her fridge, for soups. She also keeps Girl Scout Cookies in the refrigerator. -
The Untold Truth Of Slim Jim
If you've ever taken a road trip, or even stepped foot into a gas station, you've likely come across a Slim Jim. Here's the untold truth of Slim Jims. -
This Classic Mistake Is Ruining Your Homemade Cocktail
It can be difficult to recreate some of the delicious cocktails concocted at swanky establishments. But here's one mistake you should be mindful not to make. -
The Reason Some People Refer To Capicola As Gabagool
Many Americans have had capicola, but they probably don't call it gabagool unless they're Italian-American. Where in the world did this word originate from? -
Creative Ways To Use Leftover Whipped Cream
Hopefully, we can all agree it's better to have too much whipped cream than too little, so there's often some still kicking around after the pie is gone. -
Why You May Want To Think Twice Before Drinking A Moscow Mule From A Copper Mug
Moscow Mules are traditionally served in copper mugs, but the mugs could do more harm than good. -
Fast Food Special Sauces We'll Sadly Never Eat Again
We've had to say goodbye to far too many fast food signature sauces over the years. Here are the sauces we'll sadly never eat again.