Fresh is usually best, but there are plenty of things you didn’t know you could do with canned peaches as well. We’ve consulted the experts to find out more.
Inspired by the shape of a poisonous local nut, the buckeye is an essential chocolate peanut butter treat at Christmas or the Ohio State-Michigan game.
Nothing hits the spot during summer quite like a fruit salad. And if you want to beat all of that sweetness, you can add a little extra kick with some Tajín.
Curry powder might not be your first choice of ice cream toppings, but that doesn't mean it's not worth a try. Here's how to up your ice cream game with spice.
French toast is already delicious, but it can be even better with ube jam. It's eye-catching, mouth-pleasing, and a perfect ingredient for stuffing your toast.
If your pasta water usually ends up going down the drain, it's time to think twice. Pasta water is actually incredibly versatile both in the kitchen and out.
In a sauce or a crust, sharp and pungent blue cheese in all its varieties is the perfect addition to balance the savory flavors of a well-seasoned steak.
You may have heard some false facts about mangos that simply aren't true. From mangos being unhealthy to how they are grown, discover the truth about mangos.
Quiche is a delicious and versatile meal, but making it from scratch requires some precision and technique. Learn from expert tips for successful quiches.
Creamy mashed potatoes are a delight for any home cook. We checked in with culinary experts to get tips for making the creamiest mashed potatoes possible.
Booze and ice cream make a delightful pairing, but you need to put a little effort into the process. We asked an expert for tips on how to combine the two.
Not everything at the grocery store is worth your money. Check out some foods that chefs always avoid due to low quality or are simply better by making at home.
Anchovies are the secret weapon of the culinary world. If you have some anchovy oil on hand, you have a great way to take your favorite snacks to a new level.
You might not want to have your ice cream and drink it, too, even if you made it with booze. So Mashed asked an expert how much alcohol it should contain.
Making caramelized onions at home often results in burnt or undercooked onions. We talked to chefs for tips on cooking delicious caramelized onions every time.
Frozen vegetables can be a great addition to your meal rotation, but only if you avoid some of these common mistakes. We spoke to experts to get the low-down.
If you forget to thaw your frozen tuna steaks ahead of time, don't worry - all is not lost. Here are some tips and tricks for using the cold water method.
Lots of foods are great to cook with from frozen. We spoke with three chefs who share their favorite foods to buy frozen and how you might want to use them.
If you decide to pan-sear a tomahawk steak, that should only be part of the cooking process. To finish the job properly, pop that meat in the oven, too.
Three chefs offer up their best tips when making a shepherd's pie, from using fresh herbs and adding cheese to creating texture with the mashed potatoes.
While some ingredients like molasses or cornmeal don't come up very often in recipes for baked goods, these old-school ingredients are still worth using.
Some gourds have pretty thick skin, which can make peeling them a daunting prospect. However, if you know the right tool for the job, it may be more appealing.