11 Tricks For The Perfect Shepherd's Pie, According To Professional Chefs
Three chefs offer up their best tips when making a shepherd's pie, from using fresh herbs and adding cheese to creating texture with the mashed potatoes.
Read More-
-
14 Old-School Baking Ingredients You Need In Your Pantry
While some ingredients like molasses or cornmeal don't come up very often in recipes for baked goods, these old-school ingredients are still worth using.
Read More -
The Best Type Of Vegetable Peeler For Gourds
Some gourds have pretty thick skin, which can make peeling them a daunting prospect. However, if you know the right tool for the job, it may be more appealing.
Read More -
If You Don't Want Chewy Steak Bites, Avoid These Cuts At All Costs
Steak bites can be delightfully tender if you choose the right cut for the dish. Otherwise, you could be giving your jaw a workout with chewy meat.
Read More -
The Expert-Approved Ice Cream Flavor Bourbon Pairs With The Best
Ice cream plays well with a plethora of toppings and mix-ins, but which flavor pairs the best with bourbon? To answer that question, Mashed asked an expert.
Read More -
How, Exactly, Do You Keep Popsicles Frozen In A Cooler?
If you're out and about in warm weather with popsicles, they won't last long without a way to keep them frozen. Here's how to do that with a cooler.
Read More -
A Marinade Is All You Need To Take Cauliflower Steaks Up A Notch
Cauliflower isn't exactly known for bursting in flavor, but that doesn't mean it has to fall flat in steak form. Elevate your dish with a marinade.
Read More -
Aldi Steaks Ranked From Worst To Best
Aldi's meat section usually has around 10 types of steak. You'll feel happiest if you select steaks that fit the taste, appetite, and prep time your family has.
Read More -
The Secret Ingredient That Makes Sawmill Gravy So Delicious
Sawmill gravy is a Southern classic, but what makes this sauce so incredibly delicious? It's all about the fat that's used to make the gravy's roux.
Read More -
8 Best Whole Chicken Recipes
A whole chicken isn't just a hunk of meat. It's an opportunity to try different ingredients and create new food experiences. Here's a bit of tasty inspiration.
Read More -
How To Reheat Leftover Lasagna In The Oven
Microwaving leftover lasagna is easy, but it's not ideal. Here's how to reheat your lasagna leftovers in the oven for a crispy, bubbly bite every time.
Read More -
7 Types Of Cheese And How To Best Use Them For The Ultimate Grilled Cheese Sandwich
How many cheeses should you use for the best grilled cheese? We spoke to two experts about how to craft the ultimate grilled cheese sandwich.
Read More -
11 Ways To Upgrade Store-Bought Pie Crust Like A Pastry Pro
You can upgrade store-bought pie crust, turning it from flavorless into something that tastes like homemade. Here are the ways to elevate your crust like a pro.
Read More -
Old School Ingredients Your Grandma Swore By (And Why You Should Too)
Turns out, when it comes to cooking, grandma really does know best. These old school ingredients she swore by still have plenty of uses today.
Read More -
How To Clean Cranberry Sauce Stains
If you're stuck with a cranberry sauce smear on your favorite shirt, tablecloth, or carpet, don't worry. Follow these tips to lift the stain.
Read More -
Give Leftover Collard Greens New Life By Adding Them To Pasta
Don't throw those collard greens out! If you've prepared too much of this Southern classic, add the leftovers to your favorite pasta recipe for a tasty upgrade.
Read More -
Add Nutella To Your Buttercream For A Next-Level Chocolate Raspberry Cake
Elevating a classic Ina Garten recipe is no easy feat, but one Mashed recipe developer has a sweet buttercream tip that really takes the cake.
Read More -
Swap Vodka Out For Rum When Making Tropical Jell-O Shots
For most people, vodka is likely the default alcohol for making Jell-O shots, but it doesn't have to be that way. Try rum instead for a tropical twist.
Read More -
Aldi Vs Costco: Experts Reveal Where You Should Shop
It's no secret that shopping at Aldi and Costco can save customers a lot of money. We spoke to experts on deciding which store is the better place to shop.
Read More -
Art Smith's Simple Swap For Mayo-Free Coleslaw
Have you ever started making coleslaw only to realize you're out of mayo? Professional chef Art Smith has a simple ingredient swap to make this side mayo-free.
Read More -
12 Types Of Beans And Legumes That Have The Most Protein
Here are the most protein-rich beans and legumes. Let's delve into the figures so you can decide which type to reach for when whipping up a tasty recipe.
Read More -
Chicken Fried Steak Fingers Are The Whimsical Upgrade For A Classic Dish
Upgrade a traditional Southern favorite by transforming chicken fried steak into bite sized strips that are perfect for snacking, gatherings, and game day.
Read More -
How To Clean Those Messy Barbecue Sauce Stains
Even if you've taken the utmost precautions to protect your ensemble, clothes are susceptible to barbecue sauce stains. Here's how to tackle them.
Read More -
Is Outback Steakhouse's Menu Keto-Friendly?
When a restaurant has "steak" in its name, there's a good chance, the menu has keto-friendly options. While that's true of Outback, there are also some no-nos.
Read More -
Why Chef Art Smith Makes His Coleslaw With Vegan Mayo
You may think of mayo as a classic coleslaw ingredient, but have you ever considered swapping it with the vegan variety? Chef Art Smith does; here's why.
Read More -
The Fishy Ingredient That Creates A Balanced Flavor Profile In Desserts
Don't let its pungent aroma fool you! Believe it or not, fish sauce, a staple of some Asian cuisines, can enhance and balance the flavor of sweet desserts.
Read More -
How To Pick The Best Glass For Drinking Hard Cider Like A Pro
Choosing the best type of glass for cider isn't always straightforward. Read our expert tips for finding the Goldilocks glass - not too wide and not too slim.
Read More
