Wondering what makes a Kogi taco so memorable? In an exclusive interview with Mashed, chef Roy Choi revealed his requirements for taco perfection, and dished on what it's really like to run a food truck.
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In an exclusive interview with Mashed, Kogi BBQ food truck legend Roy Choi, who taught Selena Gomez how to make his short-rib breakfast taco recipe on Selena + Chef, shared his honest impressions of what it was like to walk Gomez through the process of this Korean-influenced brunch treat.
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In an exclusive interview with Mashed, Michelin Chef Daniel Kleinhandler explained the biggest mistakes a novice baker should avoid to pull a perfect chocolate soufflé out of the oven." It turns out it's really not as hard as it looks.
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If you're a fan of Blaze, perhaps you've been curious about a few things. What is in this pizza dough, and why can't you stop after one slice? And the question on everyone's minds: Why did LeBron James decide to invest in Blaze? In an exclusive interview with Mashed, the Blaze owners filled us in.
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Basketball legend LeBron James' initial $1 million investment in Blaze in 2012 was a slam-dunk for both the L.A. Laker and the pizza chain; James has made at least $35 million off that cash. So what does this three-time NBA All-Star MVP consider his MVP -- as in, Most Valuable Pizza?
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Did Rick Wetzel start a pretzel business simply because it rhymed with his name? In an exclusive interview with Mashed, Wetzel, who also owns pizza restaurant Blaze with his wife and business partner, Elise Wetzel, cleared up this mystery once and for all.
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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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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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In an exclusive interview with Mashed, Jim Gaffigan talked about what he eats, reflected on his experiences with foods ranging from clam juice to a Spanish delicacy called "tiger nuts" while filming The Pale Tourist -- and revealed how he really feels about Hot Pockets.
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So willing is Jim Gaffigan to taste just about anything that he's now starring in a new Amazon stand-up comedy series, Jim Gaffigan: The Pale Tourist, in which he eats his way through Canada and Spain. Of all of the international delicacies Gaffigan sampled, which did he enjoy the most?
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In an exclusive interview with Mashed, Gaffigan shared what really inspired him to poke fun at Hot Pockets.
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There may not be many professional chefs with the pedigree as Chef Anita Lo. In addition to having won the prestigious Michelin star and being selected as the first female chef to cook a state dinner at the White House, Chef Lo also has been a long-standing guest of Top Chef Masters and Iron Chef.
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What does Chef Anita Lo eat when she's not in front of the stove, but seated expectantly at a fine restaurant, a menu placed in her hands? In an exclusive interview with Mashed, Chef Lo revealed that there is one entree she does not order when eating at a high-end restaurant.
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As a contestant on both Top Chef Masters and Iron Chef, Chef Anita Lo has interacted with many celebrities. But none of these brushes with stardust have been quite as spectacular as when Anita Lo was invited to cook a state dinner at the White House for then-President Barack Obama.
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Haven't given mussels a try? It turns out they are absolutely delicious, according to Michelin-award winning Chef Anita Lo, who has competed on Top Chef Masters and Iron Chef, and we should be eating more of them. Here's why.
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If you're a cooking show junkie, maybe you've daydreamed about being on Top Chef Masters or Iron Chef, and wondered what it would be like to inspire the appetites of foodies around the globe while leaving the competition in your stardust.
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There's one cooking mistake that makes Chef Anita Lo cringe. In an exclusive interview with Mashed, Anita Lo said it's a shame when novice cooks spend so much time carefully researching a recipe, but when they bring it to the table, it just doesn't taste quite right — for one reason.
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