Matthew Merril rose to fame faster than you can ask for lamb sauce. He spoke to Mashed about viral videos, Froot Loops, and juggling school and fame.
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Like any good cook, Matthew Merril has had his fair share of injuries while preparing masterpieces in his kitchen but this one by far was the worst.
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Fun and family-friendly, it's easy to see why Red Robin has expanded to over 500 locations across North America, but what makes it so affordable?
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Food Network star Christian Petroni exclusively shared with Mashed how his childhood summers spent in Italy had a direct influence on him to this day.
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Geoffrey Zakarian is set to host a new show on Food Network this April, called "Big Restaurant Bet" and he's sharing all the exclusive details with Mashed.
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Summer is upon us! Which means it's almost time to bring out the Mike's Hard Lemonade drinks. But what foods should you pair with them? We find out!
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Jair Tallez is bringing a slice of Mexico City to the heart of New York. He spoke to Mashed about his upcoming Residencia Patron event.
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The healthy chip market has exploded in recent years with lots of options available. We've ranked the chip brands worth snacking on and those to leave behind.
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Created in Mexico from a 100-year-old family recipe, today Cholula is a global brand that's captured the taste buds of spice-lovers in the U.S. and beyond.
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Times are tough for restaurant owners and it's important to know what it takes to run a place and to be courteous to those that do, say the founders of EatOkra.
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Like many chains, Red Lobster has seen its fair share of controversy. Here we round up the biggest scandals faced by the popular seafood restaurant.
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Korean barbecue restaurants are growing in popularity and can be found nationwide. Some of these eateries offer fine dining, while others are more casual.
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Tomatoes are versatile and delicious, but following the right preparation and cooking steps enhances them to the next level. Discover the top mistakes to avoid.
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"Food Network Star" winner Christian Petroni has long idolized Guy Fieri, and it all took on new meaning when Fieri became his mentor.
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Count Chocula, which debuted in 1971, doesn't just have a rich, chocolatey flavor — it also has a rich history, with many fun facts that lie under the coffin.
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A good chef's knife is one of, if not the most important, tools in the kitchen. We've compiled a list of the best chef's knives for every budget.
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If you love Harry & David gifts, it's about to get a whole lot better as Geoffrey Zakarian has signed on with the company to curate his own collection.
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Basil Hayden was introduced as a premium light bourbon. It has stood the test of time, never straying away from its 80 proof trademark.
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Matthew Merril is releasing a new cookbook geared towards kid bakers, something he has experience with. He also explained what it's like working with Guy Fieri.
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Chicago deep-dish pizza is a beloved culinary tradition unlike few others in the United States. Here's the untold truth behind this Windy City classic.
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Spring is here, but Mike's Hard is already preparing for summer. Mashed spoke to their Senior Brand Manager about Hard Freeze and many other refreshing options.
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From building a grocery store to finding the most creative chefs to compete, we'll guide you through what the cameras don't show you on "Guy's Grocery Games."
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Whether you're new to Panda Express or are a huge fan of the chain, here's what to know about its popular Beijing beef entree.
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KIND offers a range of snacking options. What you probably don't know is the story behind the KIND brand that's a little unconventional and mostly intriguing.
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Celebrities put a lot of thought into what they eat for breakfast. We've compiled a list of breakfasts from some high-profile eaters so you can eat like a star.
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Insomnia Cookies workers reveal the pros and cons of working at the late-night cookie chain. While the pay isn't great, on the plus side, free cookies!
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It's no secret that celebs are always on top of the latest trends. Find out which superfoods they can't get enough of and how to include them in your own diet.
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