John Legend and Chrissy Teigen are no strangers to holiday traditions. They shared some with Looper, including Luna and Miles' take on Chex Mix.
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Wine and hot dogs may not seem like a go-to combo, but pét-nat matches surprisingly well with franks. Troy Bowen, co-owner of wine bar Noble Riot, weighs in.
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Grilling meat is a classic way to prepare the protein, but not all cuts fare the same. We asked some experts about the meats they would never grill.
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Kevin Bludso wants keep tradition alive for generations. He spoke to Mashed about judging "American Barbecue Showdown" and preparing future Black pitmasters.
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Chef Ming Tsai explains the biggest misconception people have about Chinese food and what that's done to the restaurant industry during an exclusive interview.
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What makes McDonald's soft serve even better? According to TikTok duo Party Shirt, their "gelato" tip will take your fast food dessert from good to great.
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Pumpkin spice is a polarizing seasonal treat - and Chef Andrew Zimmern told us where he stands on it as well as other seasonal spices.
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For a sweet twist that will take your charcuterie boards to the next level, try making an Oreo butter recommended by the star TikTok duo Party Shirt.
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Cast iron and stainless steel pans both have a place in the kitchen. Find out which material wins out on a variety of criteria, thanks to advice from experts.
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Don't put off the turkey shopping any longer, according to Andrew Zimmern. He told Mashed why you need to start looking for your bird right now.
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Cheese expert Chad Galer is all about flavor when pairing wine and cheese, but notes that an undesirable texture should not overshadow any particular taste.
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Flat or cupped and crispy? Pepperoni lovers have definite opinions on this beloved pizza topping. TV personality Adam Richman weighs in on the debate.
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Party Shirt has strange combinations down to a science. They told Mashed about the snack combo that tastes like New York cheesecake with only two ingredients.
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Frozen fruit is a convenient way to get your fix year-round, but it's easy to make mistakes when baking with the ingredient. Find out what you're getting wrong.
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While discussing his new frozen food line, Andrew Zimmern explained the most difficult part of transforming his meals into an easily packaged product.
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What are the two strangest foods you can think of combining? Party Shirt already has you beat, and they told Mashed all about it with their new cookbook.
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Andrew Zimmern wants you to feel right at home. He spoke to Mashed about his new line of frozen food dinners and how they survive the storage process.
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Sommelier Troy Bowen told us how with the correct wine selection, a can of fish can be a surprisingly classy meal.
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We spoke with Rodger Bowser, head chef and manager partner of Zingerman's Deli, for his take on the matter of sandwich bread, and he agrees that bread is key.
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Grant Gillon has come out on the top of the "MasterChef" mountain. He gave Mashed some exclusive thoughts on his victory over the competition.
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"Man v. Food" host Adam Richman told Mashed in an exclusive interview what he tends to order on his pizza and why he thinks this topping is the best.
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It all comes down to this. The three "MasterChef: United Tastes of America" finalists sat down with Mashed to tell us what to expect from tonight's finale.
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Adam Richman comes from a different time in New York pizza. He told Mashed exactly how he forms his opinion when grabbing a slice in the city.
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TV host Adam Richman told us which extinct pizza, among those he tried on "Adam Eats the '80s," deserves to come back, and it was a delicious Domino's dish.
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Chef Mark Strausman spoke with Mashed about some ways to create a flavorful vegetarian take on matzo ball soup, from seasonings to what veggies you choose.
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Milk Bar founder Christina Tosi told us which inexpensive tool she uses to get a picture-perfect effect while decorating her layered "naked cakes."
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In honor of National Pepperoni Pizza Day, Adam Richman discussed all things pepperoni, his favorite New York pizza places, and why pizza is such a special meal.
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