Chef Ming Tsai discusses the secrets of Chinese cooking, his new handheld foods project, and why MSG isn't the culinary boogeyman it's been made out to be.
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Mrs. Knott's Chicken Dinner Restaurant isn't your average fried chicken joint. It's a California landmark with links to Walt Disney and its own theme park.
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During an exclusive interview with Mashed, "Top Chef" winner Stephanie Izard reveals what it was like to cook with the legendary Éric Ripert.
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Here are 10 substitutes you can use in place of cheesecloth that will have you whipping up that recipe you've got your eye on in no time at all.
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Caraway seeds may not be the most well-known spice but they are called for in recipes, and when you don't have any on hand, here's what makes a good swap.
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During an exclusive interview with Mashed, "Top Chef" winner Kristen Kish revealed what it was like to return to set to guest judge for Season 18.
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So what's all the fuss about when it comes to this biscuit-making Southern restaurant? Keep reading for the untold truth of the Maple Street Biscuit Company.
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During an exclusive interview with Mashed, Tropical Smoothie Cafe CEO Charles Watson sets the record straight about what smoothies really are.
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Mission BBQ is on a mission to not just deliver great barbecue and customer service, but to honor the nation's military veterans and first responders.
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Toaster Strudels are still around today, but what flavor should you get? Check out this ranking of Toaster Strudel flavors from worst to best for some help.
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During an interview with Mashed, "MasterChef" Season 3 winner Christine Ha opened up about the most difficult challenge she faced on the cooking competition.
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Gustavo Figueroa -- aka El Guzii discusses how he started his popular YouTube channel, fast food fandom, and unconvetional recipes like prison burritos.
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To find out how the Penguin cheddar crackers stand up to Goldfish crackers, we picked up packages of each for a side-by-side comparison, and this is who won.
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David Rose, executive chef at Omaha Steaks, explains the two best methods for cooking a perfect steak. Rose prefers sous vide and revere searing his meat.
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Andrew Zimmern likes to order a dish that will get you thinking about the holidays and how to use up those leftovers we all love.
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Chicken Salad Chick has eschewed the common fast food trappings of burgers and fries. You won't even find a deep fryer at this popular Southern lunchtime chain.
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"The Great British Baking Show" winner Candice Brown explains how much her life has changed since she became the winner of Season 7.
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Corn flour, not to be confused with cornstarch, is a type of flour made by grinding whole corn kernels into a yellow powder.
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In an exclusive interview with Mashed, Andrew Zimmern explained why the diverse destination of Africa sets the stage for a foodie's dream vacation.
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During an exclusive interview with Mashed, Zoë François reveals what it was like working with Andrew Zimmern as a pastry chef in Minneapolis.
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During an exclusive interview with Mashed, chef Chris Oh explains what makes SPAM so delicious and versatile for cooks.
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During an exclusive interview with Mashed, chef Stephanie Izard reflects what it was like to be the first woman to win "Top Chef."
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Winemaker Greg Brewer says there is one type of wine he wishes got more respect. Here's why Brewer thinks chardonnay needs a closer look.
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You may have heard about products like vodka made from peas, but a vodka from Oregon utilizes a way different recipe -- or perhaps we should say whey different.
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While filming the first season of "Cooking with Paris," Paris Hilton learned that cooking will be a large part of the next chapter of her life as a future mom.
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Oreos, M&Ms, Funyuns... they're all blatant rip-offs of other snack brands! The snack world is full of imposters who capitalized on lesser-known junk food.
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Chef Kwame Onwuachi, of "Top Chef" fame, explains his best tips for cooking. For Onwuachi, it's all about seasoning and proper sourcing.
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