Why Angel Hair Pasta Always Tastes Different At Restaurants
Angel hair is one of the easier pastas to flub. Cooks who aren't careful, professionally or at home, might see it into a gloppy, too-soft mess.
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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. -
Spam And Cheddar Biscuits Are The Breakfast Food You Never Knew You Needed
You may have had cheddar biscuits. You might have enjoyed Spam. But you haven't broken your best fast until you've had cheddar biscuits with Spam. -
The 2 Best Buns To Use For Your Copycat McDonald's McRib
If you're craving a McRib during the sandwich's off-season, making it at home takes just under an hour. Here are some tips for finding the right bread. -
Chicken Parmentier Is The French Answer To Shepherd's Pie
If you're a shepherd's pie fan who is looking to branch out, take a culinary trip across the English channel to investigate shepherd's pie's French cousin. -
Martha Stewart Has So Many Tea Rules (And Refuses To Drink PSLs)- Exclusive Interview
Martha Stewart has specific methods for drinking tea. She told Mashed how to properly enjoy a cup, including one from her new project with Pure Leaf. -
Baking Tacos On A Sheet Pan Leads To Extra Crispy Shells
Hard-shell tacos are a delicious weeknight dinner, and there's an easy way to make them nearly hassle-free: Bake them on a rack to get that perfect crunch. -
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. -
The Best Way To Cook Your Eggs For Fiery Chilaquiles
Whether you are making chilaquiles for the first of fiftieth time, learn how to make the perfect egg to complement this savory Mexican breakfast dish. -
You Should Give Your Turkey Sandwich The Reuben Treatment
Transforming a familiar lunchbox classic into some lunchtime magic is exactly what Mashed recipe developer Kristen Carli did with her turkey Reuben recipe. -
What IQF Stands For And Why You Should Look For It In Seafood
Many shoppers may choose fresh seafood over frozen, but the latter is actually a safer bet. Keep an eye out for seafood labeled "IQF" on your next grocery run. -
Give Ramen Noodles An Italian Twist By Turning Them Into Lasagna
Ramen and lasagna might seem like a strange paring, but food experts are loving this viral dish. Learn what they have to say, and try it for yourself. -
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. -
Your Frozen Pierogi Are Begging For Breadcrumbs To Give Them Texture
There's an easy trick to add a bit of crunch to your favorite frozen pierogi. Learn how breadcrumbs and other ingredients can level up this classic dish. -
Marinate Chicken In Pesto And Lemon For A Fresh And Zesty Entree
Lemon pesto is a great sauce to enjoy with some fresh pasta and a variety of proteins. When it comes to chicken, that combination is also an amazing marinade. -
The Canned Ingredient You Need For Perfect Copycat Chili's Salsa
A well-stocked pantry can be a gateway to many culinary adventures, including turning your canned goods into Chili's famous salsa right in your own kitchen. -
Freezing Chocolate And Nutella Isn't Fudge At All
Fudge may bear the flavors of chocolate or hazelnut but simply freezing Nutella does not magically transform it, as one Instagram user discovered. -
Red Lobster's Cheddar Bay Biscuit Mix Makes A Mean Dumpling
Red Lobster Cheddar Bay Biscuit mix isn't a one-trick pony. It behooves dumpling fans to use this mix to make tasty chicken and dumplings. -
Is Rice Really All You Need To Bring Dull Knives Back To Life?
A dull kitchen knife can be a safety hazard, but what if you don't have a sharpening stone on hand? If you have some dry rice sitting around, you're in luck. -
Andrew Rea's New Cookbook Is All About Making Mistakes - Exclusive Interview
Andrew Rea doesn't expect perfection from you or himself in the kitchen. He spoke to Mashed about how his new cookbook will help you when cooking and baking. -
Fry Chicken Tenders In Tempura Batter For A Light And Airy Crunch
Fried chicken is not just a culinary delight popular in the U.S. but also enjoyed around the world; try frying them in Japanese-style tempura batter next time. -
Turn Your Frozen Vegetables Into A Delicious Fried Rice
Looking for a convenient timesaver at mealtime as well as something comforting and filling to eat? Consider making fried rice with frozen vegetables. -
What's The Ideal Amount Of Cilantro In Copycat Chipotle Rice?
Arguably no Chipotle food is more iconic than their cilantro lime rice, but to make a copycat version at home you'll need to know how much cilantro to add. -
A Thick Breadcrumb Coat Is Key For Restaurant-Worthy Mozzarella Sticks
What's the secret to making mozzarella sticks that have a crisp and crunchy exterior and a molten cheese interior? It's all in the breadcrumb coating. -
Give Your Copycat McDonald's Tartar Sauce The Spicy Kick It Deserves
You can make your own version of McDonald's tartar sauce for fish sandwiches or take this condiment to the next level of flavor with one spicy ingredient. -
Upgrade Chicken Chili With Mexican Street Corn-Inspired Ingredients
Nothing warms you from the inside out like a bowl of chili, but take your chicken chili to the next level with Mexican street corn-inspired ingredients. -
How To Make The Best Poached Egg Every Single Time
Poaching eggs requires a certain amount of skill, but we've gathered up tips from several experts so that any home cook can master the process of making them.
