In an exclusive interview, Paul Hollywood let us in on the American treats he adores -- and the bake that would guarantee a competitor a Hollywood Handshake.
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Mashed caught up with MasterChef Junior season 9 champion to hear about his experiences on the show and what it was like working with Gordon Ramsay.
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Overcooked foods can ruin almost any dish. We asked several experts to pass along tips for cooking -- and in this case, undercooking -- for the best results.
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A cowboy steak is one of the best cuts of beef you can buy. With help from expert butchers, we'll tell you everything you need to know about a cowboy steak.
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In an exclusive interview, Steven Rinella shared some of his tips for stocking an outdoor grill station, as well as how to begin working with wild game meats.
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Inspired by the new Pepsi Lime and Pepsi Peach, Bobby Flay can't wait to show us how to incorporate soda into your cookout plans this season.
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In an exclusive interview with Mashed, celebrity chef Duff Goldman shares his secrets for the perfect monkey bread: tender raisins and browned butter.
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Chuck eye steak is often forgotten, but this beef cut can yield serious flavor. We spoke with experts to get the lowdown on why this steak deserves more credit.
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Fish tacos are a staple summer lunch food, but there are so many creative ways to elevate them to the next level. Here are tips from some fish taco experts.
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Bagged salads may seem straightforward, but there's more to learn about this convenience food. We spoke with a salad chef to get real insider information.
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Sports drinks are a popular way to hydrate, but they're not perfect for everything. We spoke with nutrition experts to get important sports drink dos and don'ts
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In an exclusive interview with Mashed, celebrity chef Valerie Bertinelli shares her favorite underused pantry item: Morton's Nature's Season salt blend.
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Canned tuna is an accessible way to eat fish, but there are many myths swirling around this food. We spoke to experts to get the real truth about canned tuna.
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In an exclusive interview with Mashed, chef Ben Ford shares the underrated cuts of meat he loves to cook as well as some tips on the best way to prepare them.
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Baking a cake is always a great way to celebrate any occasion, but it's not always as easy as it seems. Let's take a look at some common cake myths.
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For a quick and affordable meal, Chefs Yumna Jawad, Yvette Marquez-Sharpnack, and Sarah Hill have great ideas to liven up your can of beans.
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Five experts -- chefs, food bloggers, spice brand owners, and cookbook authors -- share their favorite types of chili peppers and how to use them.
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In this Mashed exclusive, internet baking phenomenon Iain Ross (aka Thug Loaf) reveals the secrets behind his incredible bread loaf album covers.
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In an exclusive interview with Mashed, chef Duff Goldman explained why creamy, velvety, rich Häagen-Dazs coffee ice cream is his favorite coffee dessert.
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You might think that you can't make chocolate chip cookies any better. Try upgrading this classic treat by adding different ingredients or techniques.
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In an exclusive interview with Mashed, musician and producer Benny Blanco gave us an intimate look at the making of his new cookbook, "Open Wide."
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In an exclusive interview, New Jersey native Amanda Freitag shared her favorite pizzas in the Garden State, from bar pie to an artisanal creation.
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We sat down with twenty-something TikTok foodie Newt Nguyen to discuss his culinary inspiration, his new book, and why Kewpie mayo belongs in everything.
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The Capital Grille is widely recognized for high-quality steaks, but what makes it all so good? We spoke with the chain's executive chef to get an inside look.
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In an exclusive interview with Mashed, Valerie Bertinelli told us that the biggest mistake you can make with eggs Benedict is fearing the Hollandaise sauce.
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We spoke with Sous Chef Caroline Byl about her experiences shooting "Vanderpump Villa" at the stunning Chateau Rosabelle in the south of France.
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In an exclusive interview, chef Robert Irvine shares some advice with Mashed on how to find balance between heat and flavor when cooking with jerk seasoning.
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