From sour cherry pies to her love of meringue and show on the Magnolia Network, Zoë François doesn't hold back when it comes to sharing her love of baking.
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During an exclusive interview with Mashed, Top Chef's David Burke shared the recipe for his onion-crusted roast chicken. It's the ultimate comfort food.
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Here are the mistakes everyone makes when cooking lobster. From picking the right kind of lobster to cooking it up right, you'll be ready to rumble.
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Chef William Dissen, a West Virginia native, shares what people get wrong about Appalachian food and what makes the region so biodiverse.
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Peanut oil, also known as arachis oil or groundnut oil, according to Healthline, is simply the oil derived the edible seeds of the peanut plant.
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We've done all the hard work for you by compiling a list of some of the most popular items on the Wingstop menu and rating them from worst to first.
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Here, you'll find a list of upscale chain restaurants that are always dependable along with a few franchises that are barely worth the price of admission.
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During an exclusive interview with Mashed, chef Marcus Samuelsson explains that American cuisine is always evolving and much more than apple pie.
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When it comes to Gatorade, it's more about your favorite color rather than flavor. And we've ranked all the colors of Gatorade from worst to best.
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We here at Mashed love versatile ingredients, and créme fraîche is one of them. French for "fresh cream," this dairy product is a thick, cultured cream.
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During an exclusive interview with Mashed, chef Michael Mina revealed what it was like cooking for president Barack Obama, Bill Clinton, and George W. Bush.
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During an exclusive interview with Mashed, actor Alfonso Ribeiro, of "Fresh Prince of Bel-Air," explains why he thinks lunches are typically so sad.
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In an exclusive interview with Mashed, Nancy Silverton went into detail about what home cooks need to know about whipping up fresh pasta from scratch.
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You're seriously missing out if you haven't jumped on the gnocchi train. If pasta and dumplings had a baby, it would be something along the lines of gnocchi.
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Culinary legend Jonathan Waxman discusses his stint on "MasterChef: Legends," his love of sea urchin, and a trick for making omelets that is ripe for TikTok.
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"Roadrunner" director Morgan Neville reveals there was one aspect of Anthony Bourdain's personality that truly surprised him.
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We caught up with Alfonso Ribeiro to talk about playing the iconic Carlton Banks, his transition to TV host, and why pickles have no business on a sandwich.
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Chef and Chopped judge Marc Murphy explained in an exclusive Mashed interview how a few staples are always in his kitchen, including one all-star ingredient.
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Protein bars can be a great hit of energy, but not all of them are built on equal footing. Here are the protein bars that are definitely worth your money.
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From phony seafood to bogus wasabi and even grocery store honey, the culinary world is full of charlatans posing as foods they are most certainly not.
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Johnny Rockets has brought a piece of Americana across the globe. From its early years to where the brand is today, this is the untold truth of Johnny Rockets.
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If you want to ensure you're keeping your kitchen (and the food that comes out of it) as safe as possible, you'll want to avoid some raw meat-washing mistakes.
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Jawbreakers last a long time and change colors and flavors in real life thanks to a high-tech process that can take close to a month to complete.
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"Chopped" veteran Marcus Samuelsson discusses his yardbird sandwich and how he's helping minority-owned restaurants with NFTs.
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Luckily for you, we've done the hard work of tasting all of the most popular fast food burritos out there and we've ranked them in order from worst to first.
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We've compiled a list of some of the most popular items on the Bojangles' menu, and ranked them from worst to best. Here's our list.
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After filming an episode of "Gordon Ramsay: Uncharted," chef William Dissen explained what it was really like working with the Michelin-starred chef Ramsay.
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