No Tortilla Press? DIY It By Adding A Hinge To 2 Cutting Boards
If you're having an at-home taco night but don't have a tortilla press on hand, this simple solution will give you a perfectly pressed disc every time.
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Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.
Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.
Stories By Allen Foster
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The Reason You Should Never Put Hard Cheese In A Blender
Processing hard cheeses for a charcuterie board or for inclusion in a recipe can be arduous. A blender is not the right tool to lighten the load, however. -
Give Your Pasta Richer Flavor By Toasting The Noodles
After toasting, a marshmallow becomes a whole different animal, and as it turns out, something similar happens when you toast your dry pasta. -
What Temperature Should You Heat Milk At For Homemade Mozzarella?
Buying mozzarella at the store is certainly easy, but making your own isn't that much harder. Just make sure you heat the milk to the right temperature. -
Keebler Fudge Stripes Cookies Will Seriously Upgrade Your S'mores
The best thing about this Keebler Fudge Stripe s'mores hack is you don't have to wait for a campout - you can make these treats any time you want at home. -
Need-To-Know Differences Between Slow Cooker And Stove Top Soup
Most people make soup in a slow cooker or on the stove. If you're debating on which method to use, there are a few things you should keep in mind. -
Cakesicles Give Cake Pops A Run For Their Money
Once you understand how easy it is to make these treats, you might never go back to making cake pops again. It'll be cakesicles all the way. -
Tired Of Savory Cornbread? Use Cornmeal To Make Cookies Instead
Cornmeal cookies deliver a delightful balance of flavors with a unique texture, and they just might make you rethink both cornbread and cookies. -
Sour Cream Gives Canned Refried Beans The Smooth Texture They Deserve
It's not just a creamier texture - sour cream introduces a slight acidic tang that gives your refried beans a broader and more satisfying flavor profile. -
Stuff Your Waffles For More Variation In Taste And Texture
Depending on your ingredients and the outcome you desire, there are three ways you can stuff a waffle to enhance both its texture and flavor. -
You've (Likely) Been Dressing Creamy Salads The Wrong Way
Salads are some of the quickest, easiest dishes to make, but there's still room for error. Here are a few simple dressing tips for the best salad. -
What Are Cottage Fries And Why Are They Circular In Shape?
Cottage fries stand out because they are crispy, flat, and circular. Some even believe they earned their named because they resemble roof shingles. -
Mistakenly Thin Out Your Soup Broth? Thicken It Up With Aquafaba
If you accidentally thinned out your soup broth, don't fret! Aquafaba is here to save your favorite recipe. Learn more about this amazing starchy liquid. -
Soup Vs Bisque: What's The Difference?
Did you know that all bisques are soups, but not all soups are bisques? Here's a look at the difference between these two popular liquid foods. -
How Restaurants Make Fake (And Sometimes Real) Dessert Displays
To sell their after-dinner wares, restaurants may choose to create fake food displays that will last longer than the real thing. Here's how they make them. -
Protect Your Deep Dish Pizza From A Soggy Bottom With A Cast-Iron Skillet
Using a cast-iron skillet when baking your deep-dish pizza will result in a crispy rather than soggy crust for your favorite pie. Read on to find out why. -
Apples Are The Secret Ingredient For A Perfectly Balanced Mustard Sauce
You have probably had honey mustard, but have you tried elevating mustard with apples? It could be something that you love right down to your core -
Why You Should Preheat Your Waffle Maker Every Time
If you’re plagued by imperfect first waffles, all you need to do is give your waffle iron enough time to preheat. Here’s why you’ll want to do that every time. -
Why Your Homemade Marshmallow Isn't Spreading Correctly In The Pan
The key to the perfect marshmallow consistency is in the mixing. If you overwhip it and the gelatin sets too quickly, your marshmallow will not spread easily. -
When Pairing Wine With Cheese, Should You Contrast Or Complement Flavors (Or Both)?
Pairing cheese with wine may sound like it requires years of experience, but it's actually quite simple once you understand the basics behind the combination. -
How A Knife Can Make Scooping Ice Cream Easier
Nothing is more frustrating than struggling to get a scoop of rock hard ice cream. The key to an easy scoop lies not in your ice cream scoop but in a knife! -
French Vs Irish Onion Soup: What's The Difference?
The simple richness of a classic onion soup can beat back the cold of winter. The differences between the French and Irish versions are subtle but distinctive. -
A Star Piping Tip Is Key For Perfect Homemade Churros
Before you even begin mixing up your churro dough, make sure you have the right piping tip or your treat won't turn out as satisfying as you hoped. -
The Top 2 Cheese And Jam Pairing Tips For Better Charcuterie Boards
Cheese and jam are essential elements of any decent charcuterie board, but your selection is important. Expert Chad Galer weighs in on the perfect pairings. -
How To Tell If Your Canned Evaporated Milk Has Spoiled
Evaporated milk, like many canned goods, may seem like it stays good forever, but it does have an expiration date. Here's how to tell if it's gone bad. -
Delicious Pudding Shots Are The Best Way To Drink Your Dessert
A pudding shot is a creamy alternative to the Jell-O shot, and part of the fun of making them is that there are very few limits on what you can create. -
There's A Little Thing Called Small Batch Baking – And Here's How It Works
There's nothing like baked goods right out of your oven. Small-batch baking could be your answer if you want to create your own treats for a smaller crowd.
