Porterhouse Vs T-Bone: The Steak Showdown
A few subtle differences actually make T-bones and porterhouses worlds apart. Here's everything you need to know about the two steaks from the experts.
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How To Naturally Flavor Buttercream Frosting (Homemade Or Store-Bought)
Adding ingredients to buttercream frosting can make or break the texture and overall quality. So, Mashed asked an expert how to flavor it naturally. -
The 2 Cheeses You Need To Try In Steak Pinwheels
When you want to give steak pinwheels a whirl, you should include flavorful cheeses that work well with the other ingredients. Here are two that fit the bill. -
New Kelce Mix Cereal Review: This Sugary Sweet Combo Is A Breakfast Fumble
Jason and Travis Kelce partnered up with General Mills to create a sugary cereal blend, combining popular favorites. Find out what we thought about it. -
15 Canned Coffees Ranked, Worst To Best
From Stumptown to Starbucks, have you ever been curious to try a new canned coffee? Are the nitro or oat milk options worth it? Here are the worst to the best. -
Sonic Swings And Misses With Loaded Queso Fries
Sonic released two new Loaded Queso Fries with Bacon Ranch and Southwest options. See if these cheesy fries are good enough to add to your next order. -
The Chef-Approved Type Of Compound Butter To Use With Tomahawk Steak
What's the best compound butter to enhance the robust flavor of a hearty tomahawk steak? Mashed asked an expert for their recommendation. -
Baking Expert-Approved Tips For Upgrading A Basic Pound Cake
Pound cake is a simple treat that can easily be upgraded with some tweaks. We talked to some experts about how they like to improve a basic pound cake recipe. -
Five Guys Vs Shake Shack: Who Makes The Best Cheeseburger?
Both Five Guys and Shake Shack make delicious burgers with fresh ingredients, but which one makes a better cheeseburger? We did a taste test to find out. -
The 3 Biggest Mistakes You're Making With Your Homemade Frosting
Baking is an art and a science, and there is plenty of room for error, so Mashed consulted a pastry chef about the three most common homemade frosting mistakes. -
How To Avoid The 2 Common Mistakes Folks Make With Chocolate Fondue
An expert chocolatier breaks down what you're doing wrong when making fondue ... and how to correct it. We see more melty, chocolatey goodness in your future. -
The Prep Tip You Need For Easier Compound Butter
Compound butter is a delicious addition to many recipes. However, making it can be a challenge, so Mashed spoke to an expert about simplifying the prep process. -
Experts Tell Us The Common Mistakes To Avoid When Making Homemade Fish Sticks
Homemade fish sticks are a tasty meal to whip up, but they can be less than desirable if you get a few key details wrong. Our experts share what to avoid. -
Review: OREO Coca-Cola Sandwich Cookies And Coca-Cola OREO Zero Sugar Is The Pairing Of Your Dreams
OREOs and Coke are snack icons and the brands have now paired up to create a cookie and soft drink combo that we just had to get our hands on. -
14 Egg Dishes From Mexico You Need To Try At Least Once
Skip the huevos rancheros today. From chilaquiles to sopa de cebolla con huevo, you might be missing out on some delicious dishes from Central America. -
How To Cook Stuffed Steak Without It Drying Out
With stuffed steak, it can be difficult to make sure the filling is cooked without overcooking the steak itself. We asked an expert for advice. -
How To Flavor Swiss Meringue Buttercream Frosting Without Breaking It
Swiss meringue buttercream is a decadent frosting that's well worth the effort. We asked an expert pastry chef for advice on flavoring it for a perfect finish. -
Reese's Chocolate Lava Big Cup Review: It's A Molten Masterpiece
Reese's takes a cue from the decadent, gooey center of a chocolate lava cake to create the Chocolate Lava Big Cup. The result? Read on to find out. -
10 Tips For Cooking A Burger In A Cast Iron Skillet, According To Chefs
Burgers may seem synonymous with outdoor grilling, but even once the weather cools, you can rely on a trusty cast-iron skillet. Here are some tips from chefs. -
The Huge Mistake You're Making With Stuffed Steak (And How To Avoid It)
Before you get started on your next recipe for stuffed steak, take time to review this pro tip so you can avoid the most common mistake that people make. -
12 Ways To Use A Colander You've Probably Never Thought Of
If you think a colander is only good for draining for, think again. We spoke to experts to learn all about the many other ways you can use a colander. -
Experts Weigh In On The Key Differences Between Cheap Vs Expensive Coffee
What's the difference between cheap and expensive coffee? We spoke to coffee experts to learn what sets those prices and what sort of coffee you should buy. -
TGI Fridays Side Dishes, Ranked From Worst To Best
We sent a reviewer to a TGI Fridays to sample all of the sides that are currently on the menu, then rank those from worst to best. Here's what they discovered. -
The Easy Way To Fix A Broken Swiss Meringue Buttercream Frosting
Is your Swiss meringue buttercream turning into a mess after mixing in the butter? With a few expert pastry tips, you can get your frosting back on track. -
The Ultimate Guide To Whipping Egg Whites
Learning how to whip egg whites properly is one culinary technique that is hard to master. By following tips, you can perfect the art of whipped egg whites. -
High-Protein Pasta Vs Traditional Pasta: Which Should You Buy?
If you're looking to balance out your pasta obsession, high-protein pasta is a great option. Find out how experts think it compares to traditional versions. -
We Visited Taco Bell's Cantinas Early Retirement Community And The Chain Knows How To Throw A Party
Last weekend, Taco Bell invited fans to experience early retirement at an event dubbed "The Cantinas," and Mashed was invited along for the ride.
