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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If you're worried you might get a sad-looking pie at your next pizzeria visit, this one simple modification will ensure you get a good slice each time.
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The Dangerous Thing Once Found In A Cracker Barrel Hamburger
A food safety scare at a South Carolina Cracker Barrel left one woman injured and diners questioning the safety of menu items prepared at the restaurant. -
The Truth About One Restaurant's Recycled Food Waste Meals
One unconventional restaurant in San Francisco is actively in conversation with the food waste issue, turning America's trash into its menu's treasure. -
How A Fridge Helped The Taco Bell Founder Get Started
Before Taco Bell, there was Taco Tia. Before that, there was Bell's Burgers. But none of it could have happened without one crucial appliance: a refrigerator. -
Don't Make This Grill Mistake When Cooking Kebabs
There's one kebab mistake in particular that most grill masters aren't aware of, and it can have a big effect on the quality of your kebabs. -
Every Squirt Flavor Ranked Worst To Best
There are some notable differences between the three types of Squirt, and of course, fans of the citrusy soda have been vocal about their favorite flavor. -
The Tuna Salad Ingredient You Shouldn't Skimp On
Whether you're making an amped-up tuna salad or sticking to the basics, it turns out that there's one ingredient that's essential to quality tuna salad. -
How Prime Roots Wants To Change The Culture Of Plant-Based Meat
Founded in 2017 by Kimberlie Le and Joshua Nixon, Prime Roots is looking to change how Americans think about meat with the use of a unique, ancient ingredient. -
The Simple Hack That Will Transform Your Kitchen Tongs Into A Juicer
With the right know-how and a little practice, it turns out that kitchen tongs can do a lot more than just plating pasta or flipping steaks on a grill. -
The Fight To Save Tupelo Honey
Today, beekeepers and scientists are working hard in the Southern Cypress swamp to keep Tupelo honey and the bees who produce it from disappearing forever. -
Can You Actually Trust New York Times Restaurant Reviews?
From star-based ratings to the anonymity of critics, it's clear that the New York Times restaurant reviewing process is more of an art than a science. -
How To Majorly Upgrade A Frozen Waffle
While we're not knocking butter or maple syrup, frozen waffles can actually be the base for a variety of creative sweet, savory, and spicy meals. -
Trisha Paytas' Butter Noodles Recipe That Went Viral For All The Wrong Reasons
Many of Trisha Paytas' most popular videos involve recipes and food hacks, but her recent recipe for "Fancy Butter Noodles" has unexpectedly stirred the pot. -
Alton Brown's Tuna Salad Uses A Stunning Ingredient
The celebrated chef, author, and Food Network host shared a more deconstructed, upscale version of tuna salad on an episode of his show "Good Eats." -
Why Does Olive Oil Come In A Green Bottle?
Have you ever wondered why olive oil is one of the few cooking oils that comes packaged in a green bottle? Hint: it's not just for aesthetics. -
Every Dots Pretzel Flavor Ranked Worst To Best
The three tangy varieties of Dot's Pretzels include Original, Southwest, and Honey Mustard. But which flavor is the best? Which one is the worst? -
The Reason You Should Skip Eggs When Making Gnocchi
While we love the versatility of eggs in all sorts of dishes, it turns out that skipping the eggs when making gnocchi can yield an even tastier final product. -
Why Pimento Cheese Means So Much To Kardea Brown
When it comes to some of the best Southern cooking, Kardea Brown delivers. However, one ingredient, in particular, means a lot to her.