Cleaning Fresh Green Beans Only Takes 2 Simple Steps
We've boiled the art of cleaning green beans down to two super easy steps, so you'll be cooking these bright, crisp pods to perfection in no time.
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Seafood Pasta Red Flags You Should Never Ignore, According To Joe Bastianich - Exclusive
Joe Bastianich loves seafood pasta - but he also told Mashed he won't even taste it if he notices any of these three red flags with the dish. -
Make Scrambled Eggs Even Better With Umami-Packed Miso Paste
It turns out you can make a good thing even better. Try adding some umami-packed miso paste to your next breakfast scramble and listen to your tastebuds sing. -
Pizza Bundt Cake Is The Savory Monkey Bread Twist You Should Try
This cheesy, savory riff on pull-apart monkey bread has a soft and gooey texture and plenty of crispy toasted cheese bits at the edges, too. -
You Should Give Canned Baked Beans A Tex-Mex Twist
Canned baked beans deserve more opportunities to highlight their versatility. Are you stuck on how to season them? Give canned baked beans a Tex-Mex twist. -
Pink Lemonade Makes A Surprisingly Good Chicken Marinade Base
As showcased by a TikTok video, pink lemonade makes a surprisingly good chicken marinade base -- but you might want to make a few adjustments to the recipe. -
12 Best Smoothie Recipes
If you're looking for a quick meal or want to eat healthier, see our recipe round up for the best smoothies. There are so many non-dairy and vegan recipes. -
Why Tofu Always Tastes Better At A Restaurant
Many tofu lovers who try to make restaurant-quality tofu at home wind up disappointed. But you can learn some tricks from chefs to make tofu crispy and savory. -
Breakfast Pasta Is A Creative Way To Enjoy Eggs
The concept of breakfast pasta might seem a bit unconventional, but the unique, comforting creation has gained popularity among home cooks and star chefs. -
Turn Canned Crescent Rolls Into A Breakfast Delight With Your Waffle Maker
Once your canned crescent rolls become flat and crispy with the help of a waffle iron, they become the perfect vessel for sweet and savory toppings. -
The Literal Take On TikTok's Girl Dinner Trend Has Us Cry Laughing
You may have been taught not to play with your food. But this dressed-up girl dinner was well played. -
We Made Chocolate Deviled Eggs. They Tasted Exactly Like You Would Expect
When we heard about chocolate deviled eggs, we knew we had to try them. We ended up tweaking the recipe from the Ohio Poultry Association and got mixed results. -
Joe Bastianich Is Begging MasterChef Contestants To Stop With Pressure Cookers - Exclusive
Joe Bastianich has one request for people on "MasterChef." He told Mashed why he wants every contestant on the show to turn off their pressure cookers. -
13 Mistakes Everyone Makes When Cooking Pierogi
Making authentic pierogi at home can be quite a challenge, from making the dough just right to picking the best fillings. Learn how to avoid the top mistakes. -
Cooking Prime Rib At High Altitude Is Tricky – Here's Why
If you live far above sea level, cooking prime rib comes with a unique array of challenges due to several complex factors like air pressure and humidity. -
Powdered Cheese Makes A Surprisingly Perfect Steak Seasoning
That unnaturally orange dust that comes with mac and cheese is the last thing you'd consider putting on a steak, but hear us out. It's a next-level seasoning. -
Mistakes Everyone Makes With Homemade Hummus
Homemade hummus can be an inexpensive and versatile addition to your refrigerator, but beware -- it's easier to mess up than you might think. -
Why Butter Always Tastes Better When Eating At A Restaurant
Butter is something that chefs use in many forms to enhance their dishes in restaurants. Learn why it always tastes better when you eat out. -
Your Chicken Salad Deserves A Curried Twist
If you find yourself hankering for chicken salad but don't want it to fall on the blander end of the flavor spectrum, spruce it up with curry powder. -
The Trick To Rescue Your Mushy Rice
Mushy rice doesn't have to be a kitchen disaster. There are several ways to salvage those soggy grains and restore them to their former (and firmer) glory. -
The Subtle Differences Between Eggs In Purgatory And Shakshuka
Regardless of which spices you prefer, both dishes require a gentle simmering of tomatoes in aromatic herbs before the eggs are cracked into the sauce. -
How To Transform Dull Canned Vegetables Into Fantastic Fritters
Canned vegetable don't have to be boring, heat-and-eat side dishes. With a little ingenuity, you can transform them into delicious crispy fritters. -
What Is Chickpea Flour And How Do You Use It?
A staple in the kitchens of Mediterranean and Indian cuisines for centuries, chickpea flour is now a sought-after alternative in modern diets. -
A Whole Jar Of Capers Actually Makes A Great Homemade Mayo
With a few basics, you can whip up a batch of homemade mayo in no time. But why settle for simplicity alone when you can elevate your mayo game with capers? -
For Crispy Chicken Thighs, Maybe Skimp On The Oil
When trying to achieve crispy chicken thighs, you might think that covering them in oil will give you a leg up. But in this case, less is more. -
You Should Be Giving Tuna Salad A Pasta Twist
Tuna can turn many dishes into a more substantial meal, but have you have tried adding it to your pasta salad? If you haven't, you really should consider it. -
12 Tips To Make Canned Green Beans Taste Better
While canned vegetables may sound unappetizing, there are some things you can do to improve the overall taste. Read how to make canned green beans taste better.
