Pati Jinich discusses the versatility of Mexican cuisine, her late start embarking on a food career, and her new series highlighting food at the Mexican border.
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In an exclusive interview with Mashed, Blaze Pizza founders Rick and Elise Wetzel explained how the inception of Blaze was not another pizza restaurant.
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Misha Collins has his annual GISH scavenger hunt that tracks down some crazy items, but no one has been able to find the McDonald's commercial he starred in.
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Broccoli might not be what comes to mind when you think of fast food sides. Sonic has fried broccoli tots though and the chain just might be on to something.
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Fall is in the air and Krispy Kreme is rolling out a new line of sweet treats to welcome the season. Naturally, we had to grab a box and try these doughnuts.
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In an exclusive interview with Mashed, Blaze Pizza founders Rick and Elise Wetzel shared the secret to why their pizza dough tastes so good.
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Wilderness survival expert Les Stroud shares details about his new children's book and offers up tips on everything from campfires to eating wild plants.
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Eddie Jackson made a name for himself on the football field, but these days, the NFL star is better-known for throwing down some serious barbecue skills.
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Brad Kent is not only the guy behind Blaze Pizza but he's set to open a new spot Bagel + Slice and exclusively tells Mashed how to know what makes a true bagel.
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The BodyArmor brand has created an innovative line of sports drinks. These drinks are available in different varieties and more than two dozen unique flavors.
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Brad Kent of Blaze Pizza talks about his new bagel venture and why the idea for Bagel + Slice has been years in the making, even predating his pizza brand.
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All flour is the same, right? Wrong. Flour comes in a wide array of varieties and brands, so which is the best? Read on to see our top flour pick.
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Coconut water is trending, but what's actually worth your money? Let's take a closer look at some of the worst and best brands of coconut water on the market.
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Entenmann's is rolling out a taste of luxury with its new cake truffles. We scooped up two boxes of these treats to find out just how tasty they really are.
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California Pizza Kitchen is known for great pizza, but burgers ... not so much. The chain is mixing things up though with a new burger offering and we tried it!
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The mayor of Flavortown and the Red Rocker himself, Guy Fieri and Sammy Hagar discuss how their friendship launched a new business with Santo tequila.
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We talked to Chris Oh about everything from how he finally got into cooking, what he wishes more people knew about Korean food. Here's what he had to say.
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Gordon Ramsay has many different restaurants worldwide. While some of the "Hell's Kitchen" host's food is incredible, some spots are average and disappointing.
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Ayesha Curry discusses teaching Selena Gomez cooking tips, what makes her new cookware line stand out, and her favorite holiday traditions.
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Contrary to popular belief, cowboys didn't just eat beans or steaks. Here are some dishes from the Old West that deserve a place on our modern tables.
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Chef Rene Johnson discusses what people get wrong about soul food, how she launched her catering business, and why measuring spoons are so important.
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While many of the Top Chef offerings would impress any palate, judge Tom Colicchio says one dish notably stood above the rest.
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Gingerdead is the new holiday-spiced blend from the twisted minds at the Death Wish Coffee Company. Did this caffeine-spiked brew leave us feeling jolly?
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In an exclusive interview with Mashed, Pepper Teigen shared the special homemade hot sauce she always has in the fridge for her and daughter Chrissy.
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Masaharu Morimoto discusses his time on Iron Chef, the future of his restaurants, and shares helpful tips on the correct way to enjoy a piece of sushi.
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There's no shortage of Italian restaurants in the U.S. and some are better than others. Here are the Italian chain restaurants worth trying and worth avoiding.
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In an exclusive interview, Food Network's Maneet Chauhan discusses the wildest wild card ingredients on "Chopped" and her thoughts on Indian food in the U.S.
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