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.
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The polarizing post has accumulated over 3,500 comments. "Why does this gross me out even though I know full well that there's no reason it should?" one read.
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How Much Money Do Butchers Typically Make?
Wages have been increasing for butchers, but the irony is they haven't been going up nearly as fast as the price of the meat they're cutting. -
Here's Why Palm Wine Can Be So Hard To Find
If you live outside of parts of Africa, Asia, South America, the Caribbean, and Micronesia, you probably haven't seen palm wine on your liquor store shelves. -
Why You're Seeing So Many Fast Food Subscriptions Lately
Rather than delivering a product straight to your door, these fast food subscriptions provide an incentive to keep coming back to a restaurant. -
Nearly 15,000 Pounds Of Beef Sticks Recalled Over Undeclared Allergen
A Wisconsin meat processor is recalling 14,976 pounds of beef sticks after failing to declare milk as an allergen on the product label. -
Rocky Mountain Oysters Probably Aren't What You Think They Are
While the Rocky Mountain region is indeed home to a variety of freshwater shellfish, that's not what Rocky Mountain oysters are. They're testicles. -
The Real Reasons Olive Oil Is So Expensive
Flakes of gold and ancient methods aside, there are some less esoteric reasons why olive oil tends to be on the pricier side, especially good quality oil. -
The Real Reasons Coffee Was Banned In Prussia
Despite enacting some pretty cool domestic policies, coffee put Frederick of Prussia in a black mood and he waged a years-long campaign to limit its use. -
This Expensive Tea Is Harvested Only When There's A Full Moon
At the Makaibari Tea Estate, workers gather on clear nights with full moons to pick a type of oolong tea that once sold for $1,850 per kilogram. -
The Real Reasons Crab Fishing Is So Dangerous
From 2000 to 2009, 25 died in the West Coast Dungeness crab fishery, more than twice the fatalities in the "Deadliest Catch" fishery. -
This University Has A Bacon Vending Machine
The vending machine, aptly placed in the Animal Science Building, sold students pre-cooked bacon bits and strips donated by Hormel and other companies for $1. -
Is Lab-Grown Meat The Future Of Food?
By producing animal products from cell cultures instead of live animals, this emerging field could alleviate ethical concerns at a reduced ecological footprint. -
What Is Bluefin Tuna And What Is It Used For?
Bluefin tuna commands such an extravagant price because of its limited supply and a market, mostly in Japan, that can't get enough of the fatty-fleshed fish. -
The Wendy's Chicken Sandwich Change You Probably Never Realized Happened
Wendy's made a major chain to its chicken supply in recent years, and you probably didn't even notice.