The iconic Lidia Bastianich makes an appearance as a guest judge on MasterChef: Generations. We caught up with her for an exclusive talk about the new season.
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There are many ways you can upgrade your meatball recipes, from switching up the types of meat (or veggies) you make them with or trying new spices.
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Valerie Bertinelli revealed her favorite fast food meal is from McDonald's. Find out what she would get when son Wolfgang was a kid and how to make it at home.
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Making beer entails several components, some of which might be surprising for consumers to learn. We spoke with experts in the field to get the insider scoop.
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We spoke with Brian Baumgartner about his new book, "Seriously Good Barbecue." He talked about his cross-country barbecue journey and shared barbecue tips.
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If you're tired of your baking sheets warping and staining in no time, fear not; you can increase their lifespan. We spoke to a few experts to learn how.
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We tried two limited-time Buffalo Wild Wings flavors to decide if they're worth getting your fingers messy for or if it's best to stick with your go-to order.
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We consulted with several experts in the food industry who offered up their favorite tips to help elevate your basic chicken salad recipe to new heights.
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Checkers and Rally's have added a selection of brisket-loaded offerings to the menu. We tasted the limited-time brisket items, and here's what we thought.
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Slow cookers and Instant Pots are useful appliances to streamline the home cooking process. Find out which device works best for your uses and needs.
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When you're in the mood to have breakfast for dinner, why not add a glass of vino? We asked an expert for wine pairing tips that complement your favorite foods.
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Baseball and hot dogs might fit like a catcher's mitt, but frankly, a superior snacking option exists. Stadium nachos knock it out of the park.
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If you're looking to spice up your next steak night, but daunted by the number of marinades out there, we have a handy list of brands to try and some to avoid.
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Wendy's has released a new line of Saucy Nuggs meant to amp up its chicken nugget menu. We tried them to see if they live up to the hype and the spicy heat.
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M&M's is always coming up with new flavors, and this summertime milk chocolate pumpkin pie treat is a welcome option. Savor autumn flavors in new contexts.
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There are lots of misconceptions about how to cook your favorite breakfast. We asked two experts to break down common pancake myths and the reality behind them.
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Cinnamon Toast Crunch Waffle Cereal is a new take on an established breakfast classic. How does it really taste? We sampled a box to find out for ourselves.
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Sonic Drive-In has recently revamped its fry menu with crinkle-cut Groovy Fries and a new Groovy Sauce. We tried both to see if it's worth the replacement.
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Cheese comes in many styles, and you can find hundreds of them at dedicated cheese shops. Here are some of the best stops for cheese shopping in the country.
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We spoke with Priya Krishna about the differences in how generations cook and why she thinks a Millennial will take home the "MasterChef: Generations" trophy.
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My/Mochi has released two new flavors. We tried both those and the rest of the current My/Mochi lineup to bring you a ranking of them all, from worst to best.
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Cheese is a crucial element of French onion soup, making it important to choose the right kind. Mashed asked a chef about what variety to use.
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Which is better - Red Lobster or Joe's Crab Shack? We've gone to both restaurants to eat a full three-course meal to be able to judge first-hand.
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The Cheesecake Factory has so many items on its menu that it could be hard to choose what you want to eat. These are some menu items that staff tend to avoid.
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Lobster dinner is already pretty great, but following these chef-approved tips can make this deluxe meal become all the more delicious and impressive.
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We spoke to "Summer Baking Championship" judge Damaris Phillips about why she believes it's important to be direct when giving feedback on competition shows.
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Canned corned beef doesn't have to be cheap or boring. We spoke to a couple of experts to see how we can turn this canned ingredient into something gourmet.
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