The Hearty Ingredient That Makes Store-Bought BBQ Sauce Restaurant Quality
Although there are many delicious varieties, bottled barbecue sauce can be a bit lacking. We spoke to an expert who suggests adding an unexpected ingredient.
Read More-
-
What Really Happens When You Ask The Bartender To Make Your Drink 'Extra Strong'
If you have to ask for a stronger pour, your chances of getting one are slim. Here's what really happens when you ask a bartender for an "extra strong" drink.
Read More -
Give Store-Bought Honey Mustard A Restaurant-Quality Kick With One Ingredient
Honey mustard is a versatile and delicious condiment to have on hand, but sometimes it can be a little one note. Boost its flavor with a spicy kick.
Read More -
How Long Is Apple Cider Good For After You Open It?
Apple cider is an iconic fall beverage served both warm and cold. Still, you may find it hard to finish in one sitting, so how long will it last in your fridge?
Read More -
The Best Types Of Fish To Use When Making Homemade Fish Sticks, According To Chefs
Fish sticks can be fresher and more tasty if you make your own. We spoke to experts to help you customize your sticks to your taste buds and source your fish.
Read More -
Bring Balance To Your Store-Bought Teriyaki Sauce With An Acidic Addition
Store-bought teriyaki sauce is a great addition to many dishes. However, it can be a bit sweet. Add an acidic element with this chef-approved ingredient.
Read More -
Mistakes Everyone Makes With Canned Tomatoes
Canned tomatoes are a versatile ingredient and a pantry staple, but there are still plenty of mistakes that everyone makes when using them.
Read More -
Your Store-Bought Tartar Sauce Deserves This Chef-Approved Upgrade
Store-bought tartar sauce is a quick and convenient alternative to homemade. However, you can give it a restaurant-quality kick by adding one ingredient.
Read More -
The Viral Grilled Bratwurst Cheese Wheel Has Us Asking: 'DI-Why?'
Cheese and bratwurst are a tasty combination, but this overly complicated viral grilled wheel of misery from YouTube has us scratching our heads.
Read More -
How To Elevate Store-Bought Fry Sauce, According To An Expert
If you're tired of dipping your fries in ketchup (or even mayonnaise), store-bought fry sauce is a tangy alternative. Here's how to give it a flavor boost.
Read More -
The Worst Zucchini Mistakes You Can Make
We're delving into the mistakes people make with zucchini and how to avoid them, so the next time you pull out your favorite recipe you won't be disappointed.
Read More -
You Can And Should Make Your Pumpkin Pasta In An Instant Cooker
When you want to make quick work of whipping up pumpkin pasta, it doesn't get much quicker than using your trusty Instant pot to prepare the meal.
Read More -
Chef-Approved Additions For Restaurant-Quality Ranch Dressing
You don't need to get your ranch dressing from a restaurant for it to taste like it came from one. Instead, you can jazz up the store-bought kind.
Read More -
-
Elevate Store-Bought Buffalo Sauce With This Expert-Approved Ingredient
If you want your Buffalo wings to soar to greater heights, you should elevate the sauce. Mashed got in touch with a chef who gave a tip on how to do that.
Read More -
Mistakes Everyone Makes When Cooking With Fruit
Cooking with fruit is an easy way to add plenty of flavor to a dish. Find out what mistakes you're making and how to improve your fruit cooking methods.
Read More -
A Cream Cheese Swirl Makes Boxed Brownies Way More Decadent
Boxed brownie mixes are a quick and convenient way to whip a chocolatey dessert in a time crunch. Add a cream cheese swirl for a bit of homemade flair.
Read More -
Expert Advice For Making Rum Drinks
Enjoying a rum drink is far easier than figuring out the best way to make one. Thankfully, a cocktail expert shared some nifty tips with Mashed.
Read More -
The 3-Ingredient Breakfast Bake You Can Customize To Fit Your Morning
If you need proof that good things come in threes, look no further than this delectable breakfast bake. It's not only simple but also highly customizable.
Read More -
How Bakery Cakes Get The Edge Over Homemade, According To Experts
Cakes from a bakery taste better than homemade ones. If you want to improve your cake making skills at home, here's how you do it like the pros.
Read More -
Craft The Ultimate Sundae With Fried Ice Cream
Classic sundaes are delicious, but they don't provide the delectable textural contrast and flavors you get from frying the ice cream first.
Read More -
The Hands-Free Way You Should Be Cooking Your Pasta
Cooking your pasta the traditional way requires you to keep your eye on the pot. However, there's another approach that's less attention-intensive.
Read More -
12 Reasons Restaurant Gnocchi Is Always Better, According To Chefs
From choosing the right potatoes to finding the perfect sauce to pair with a gnocchi dish, there's so much that sets professional dishes apart.
Read More -
6 Bottom Shelf Vodkas You Should Always Buy And 5 To Avoid
Before you pick up a bottle of vodka at the liquor store, check out which cheaper, bottom-shelf brands you should buy and which ones to leave on the shelf.
Read More -
The Best Type Of Rum To Use For Mojitos
Rum is the key ingredient in mojitos, but if you're new to mixology you may not know what kind of rum to use. Lucky for you, we asked an expert.
Read More -
The Unexpected Vegetable Your Ice Cream Is Begging For
Ice cream mix-ins don't have to be limited to cookies and candy. In fact, there's one particular vegetable that pairs wonderfully with plenty of flavors.
Read More -
11 Mistakes Chefs Say Everyone Makes With Cauliflower
We interviewed five experts on the mistakes everyone makes with cauliflower. We discuss the errors, and we also point out how to fix them or avoid them.
Read More
