Michael Silverstein has adapted since his days on "MasterChef." He spoke to Mashed about his MasterChef Table offering and returning to the show.
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Founder and Former CEO of Honest Tea Seth Goldman discussed why Coca-Cola's decision to discontinue the Honest Tea brand was so disappointing.
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Cilantro's slightly citrus flavor ans inherent pepperiness ensure it can be used across courses and cuisines. Here are the best ingredients to pair with it.
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Nick DiGiovanni may be a "MasterChef" finalist, but he still enjoys fast food. The TikToker revealed his go-to hack for the Popeyes chicken sandwich.
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"Hell's Kitchen" winner Ariel Fox revealed why dinner service on the show was so terrifying, even after having competed on the show multiple times.
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Brunch is a hybrid meal, as indicated by its name, combining "breakfast" and "lunch" into something different, perhaps a little decadent, certainly delicious.
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It's often observed that the more things change, the more they stay the same. Except when they really do change -- bigger, faster, and more of them.
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Iron Chef Curtis Stone is back on Netflix's "Iron Chef: Quest for an Iron Legend." He talked about his time on the new show and the leveled-up competition.
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Alton Brown is back for a different kind of competition. He told Mashed about what to expect from "Iron Chef: Quest for an Iron Legend."
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His lifestyle is truly unique, as is his attitude about food. Get your taste buds ready, folks. This is the untold truth of Chef Francis Mallmann.
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For those looking to break into the world of bourbon whiskey, we have compiled a list of the top 15 best bourbons for beginners.
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There's nothing wrong with corn on the cob slathered in butter. But if you're going to eat a lot of it, why not get creative? Here are some non-buttery options.
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Mark Dacascos is back as the chairman in "Iron Chef: Quest for an Iron Legend." He discussed the reboot, which star he'd like to see compete, and more.
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Bourbon is a quintessentially American type of whiskey. While some cocktails really enhance bourbon's flavors, others don't do this complex spirit any justice.
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Popular as they were in their day, these foods from the 1960s belong in memory, not modern recipes. Here's hoping that these horrors never come back.
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From compostable insulation to unique marketing techniques to staff expertise, here's how ButcherBox became a food delivery success story.
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Choosing a frying pan to suit all of your needs can be a tedious task, which is why we've simplified the process with our top list for the year.
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From its ancient origins to its popularity with rock stars, pita has been popular for what seems like forever. Let's explore the history of this unique bread.
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Founder and former CEO of Honest Tea Seth Goldman discussed why fair trade is so important and revealed more about his new fair trade ventures.
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Author Sarah Thomas fosters a love for adventure in food for her young readers but that doesn't mean she doesn't love fast food too. Here's her go-to order.
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Most of Jelly Belly's beans are on-point, balanced, and tasty. We break it all down, bean by bean, and reveal the top Jelly Belly flavors you can buy today.
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From natural sweeteners to artificial substitutes, we’re delivering a comprehensive list of sweeteners ranked from worst to best for your health and wellbeing.
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In an exclusive interview, TikTok star Nick DiGiovanni discussed his favorite seasoning and why he adds it to every meal, even snacks like raw cucumbers.
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There are lots of 1940s foods that should never come back, and these are just a few of them. Without the war-time shortages of the '40s, there's no need.
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Charcuterie boards often feature an assortment of meats, cheeses, and other items. There are so many cured meats that are perfect for charcuterie purposes.
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From decadent vegetarian favorites and meaty soft steamed buns to over-the-top French-fry-filled beauties, there's a sandwich for every taste, everywhere.
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Few dressings make it onto American menus as often as Caesar. The salad is creamy, crisp, refreshing, and it owes much of its success to its salty, savory, parmesan-tinged dressing. The crunchy culinary success was derived in Tijuana, where an Italian-American chef allegedly improvised the salad.
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