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.
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12 Types Of Heirloom Beans And How To Use Them In Your Cooking
There are countless heirloom bean varieties with flavors and textures you won't get from a grocery store can. Here are a dozen types and how to cook with them. -
Canned Corned Beef Vs Spam: What's The Difference?
You may think all canned meat is created equal. But the true connoisseur of potted proteins knows there are some key differences between Spam and corned beef. -
How Many Burgers Can You Expect From A Pound Of Meat?
Don't send your guests home hungry! You'll never run out of patties for your cookout again when you know how many burgers are in a pound of meat. -
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. -
Who Is Yotam Ottolenghi And Why Is He So Famous?
This chef and cookbook author has been on the scene since the early 2000s. He's known for his vegetable-forward columns in The Guardian and the New York Times. -
Turn Trader Joe's Yogurt Into A Frozen Treat In 3 Simple Steps
You don't need to look for frozen yogurt when shopping at Trader Joe's. Instead, you can buy cups of the refrigerated stuff and make your own frozen treat. -
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. -
Never Eat Dried-Out Pita Again With This Clever Warming Method
Without the proper preparation, pita can easily become dried out and tough. Fortunately, there's an easy way to warm it up while keeping it pliable. -
12 Things That Will Take Your Chicken Parm To The Next Level
Chicken parmesan is a classic dish for an upscale meal but one you can easily make at home. Check out our best tips to elevate your next chicken parmesan. -
13 Ways People Drink Whiskey Around The World
Whiskey is a popular spirit worldwide, but drinking customs vary widely. Discover the numerous ways people consume whiskey in their countries. -
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. -
How To Balance The Spiciness Of A Hot Chicken Sandwich
A hot chicken sandwich should be crispy, spicy, and dripping with juicy flavor. Follow these tips to master the heat and nail the perfect flavor-packed bite. -
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. -
12 High-Protein Pasta Brands That Are So Good, You Won't Know They're Healthy
If you're counting your macros, you can add more protein to your diet by eating high-protein pasta. These protein pastas also pack more nutrients. -
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. -
The Preparation Tip For Restaurant-Worthy Soup
Nothing tops a hearty bowl of soup from your favorite restaurant, but here’s a pro tip to capture that same delicious flavor in your homemade soups. -
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. -
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. -
11 Regional Sauces You Need To Try Before You Die
If you want to go beyond basics like ketchup and mayo for your meals, try one of these unique, delicious regional sauces, each with its own local flavor. -
11 Easy Ways To Upgrade Your Basic Beef Stew
Basic beef stew is already a satisfying and hearty meal, but there are some easy ways to upgrade your recipe and make it a star of the dinner table. -
The Case For Adding Cream Cheese To Your Bologna Sandwich
Leave those boring condiments behind! Take your simple bologna sandwich to the next level with the unique taste of plain or flavored cream cheese. -
Forgotten Kitchen Tools That Changed The Way We Cook
Some kitchen tools remain staples for centuries, but others have faded out of popularity or undergone radical innovations. -
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.
