How To Keep The Inside Of Your Fridge And Freezer In Tip Top Shape
Your fridge and freezer keep food fresh and safe, but what do you know about keeping the actual appliances in good shape? We spoke to an expert for the details.
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Take Poached Eggs Beyond Breakfast By Adding Them To These Tasty Dishes
Poached eggs don't have to just be for eggs Benedict. We consulted an egg expert for some tips on where else to use them, and he did not disappoint. -
The Biggest Mistake People Make When Stocking A Fridge (And How To Avoid It)
You probably don't think too hard about where you store different items in your fridge, but according to an expert, placement is everything. -
How To Experiment With A Margarita's Fruity Flavors Without Ruining Its Profile
Margaritas lend themselves to many deliciously fruity modifications. However, it's important to know how to avoid adversely affecting the flavor. -
When Poaching Eggs, Prepping The Water Is Key – Here's Why
Poaching eggs does take some skill, but it doesn't need to be a difficult task if you prep your water accordingly before you start cooking your eggs. -
How To Make The Most Of Your Mini Fridge While Still Keeping It Tidy
Mini fridges may be smaller than full-size fridges, but that doesn't mean they're easier to keep tidy. We consulted an expert for some maintenance tips. -
The 2 Big Mistakes People Make When Poaching Eggs In The Microwave
If you're a cooking novice, poaching an egg may seem difficult, but you can do it easily in the microwave. We even consulted an "eggs-pert" for some tips. -
11 Store-Bought Burger Sauces Ranked, Worst To Best
The right sauce is essential when making a great burger at home. We tried burger sauces available at the grocery store to see which one tasted the best. -
Doritos Flamin' Hot Limón Shrimp Tempura Sushi Roll Review: Fails To Bring The Heat
Curious about Korger's Doritos Flamin' Hot Limon Shrimp Tempura? So were we. We tried it out and let you know if it's worth your time and money. -
I Had Dinner On The Set Of MasterChef And It Wasn't What I Expected
Chef Gordon Ramsay never fails to disappoint on MasterChef. See our exclusive review of dinner on the set of MasterChef. We had some unexpected surprises. -
False Facts About Baking Desserts You Thought Were True, According To Baking Pros
Did you know that you don't always need to follow a recipe exactly? Or that sugar does more than just make things sweet? -
What You Need To Remember When Choosing Different Mints For Mojitos
Mint is a key component of mojitos, but that plant is not a monolith. There are different varieties and things to keep in mind when buying them. -
Chef-Approved Equipment You Need To Make Frosting Look Bakery-Worthy
To frost a cake like a professional pastry chef, you need the right tools. Mashed spoke with an expert about the proper equipment to get the job done. -
The Mixologist-Approved Fruits You Should Add To Daiquiris (Aside From Lime)
Although lime is the traditional choice for Daiquiris, other fruits can enhance this classic rum-based cocktail. We spoke to a mixologist for suggestions. -
Victoria Vs Rao's Pasta Sauce: Which Is Better
Victoria and Rao's are two pasta sauce brand making a high quality product. We tested them side by side to give you our verdict as to which is best. -
The 2 Green Flags You Should Look For At Korean Restaurants
The quality of a restaurant and its food aren't always obvious. When you're in the mood for Korean cuisine, here are some green flags to keep in mind. -
Baker-Approved Ways To Make Store-Bought Cookie Dough Taste Homemade
If you're eager for freshly baked cookies but don't want to make the dough from scratch, try these baker-approved tips to enhance the store-bought stuff. -
Why Salsa Always Tastes Better At A Restaurant
Salsa is a staple with chips, but why does your homemade version never stand up to restaurant quality? We have the scoop from chefs at Mexican restaurants. -
The 2 Biggest Mistakes You Need To Avoid With Homemade Tamales
Warm homemade tamales are always a delight unless you make a couple of common tamale errors. Here's an expert's advice on how to avoid them. -
The Easy Way A Professional Chocolatier Makes Vegan Chocolate Fondue
Yes, you can make vegan chocolate fondue - if you have the proper ingredients. We went to a chocolatier for advice on how to craft a plant-based version. -
Should Your Appletinis Use Juice, Cider, Or Liqueur? We Asked An Expert
Ubiquitous in pop culture and hated by bartenders, appletinis are here to stay. We spoke with an expert about the best ingredients for this polarizing drink. -
Masa Vs Cornmeal: What You Need To Know For Homemade Tamales
If you're planning to make tamales, but you're unsure whether to use masa or cornmeal, this one's for you. Here's how to navigate these two ingredients. -
The Biggest Mistake You Need To Avoid With Kimchi
Making tangy, spicy kimchi at home is easy, but there are pitfalls. We spoke with an expert about the biggest mistake to avoid with this Korean staple. -
MrBeast's Feastables Chocolate Bars Ranked From Worst To Best
MrBeast Feastables chocolate bars come in seven flavors, in both dark and milk chocolate. We tried all seven bars to see how good the new recipe really is. -
Make The Best Dessert Tamales Of Your Life With These Sweet Ingredients
If you're only familiar with savory tamales, you're missing out. With the help of some sweet ingredients, you can have them as a delectable dessert. -
How To Pair Wine With Chocolate Fondue (It's Not Just Ports And Sherries)
Chocolate fondue works well with port wines and sherries. However, as an expert explains to Mashed, they aren't the only good pairing options. -
The Best Cut Of Meat To Use For Steak Pinwheels (And Why)
Visually striking and bursting with flavor, steak pinwheels rely on more than simply technique. According to an expert chef, the cut of meat used is key.
