False Facts About Apples You Thought Were True
Rich in fiber, vitamins, and antioxidants, apples have been credited with a host of health benefits, including improving digestion. But can you eat the core?
Read More-
-
Mary Berry's Pro Tip For Banana Bread With Perfectly-Balanced Texture
Celebrity chef and cookbook author Mary Berry's recipe for banana bread doesn't just bring a perfect flavor but also delivers a texture that amazes.
Read More -
Expert Advice On How To Cook Salmon Perfectly At Home
Who wants to eat poorly cooked salmon? Probably no one who has tasted good salmon. That's why Mashed spoke with an expert about how to cook this fish perfectly.
Read More -
What Happened To GoVerre After Shark Tank?
Entrepreneurs Regan Kelaher and Shannon Zappala appeared on "Shark Tank" in 2017 to pitch a sippy cup for wine. Here's what the company is up to now.
Read More -
The Case For Adding Canned Cod Liver To Deviled Eggs
To some, cod liver probably doesn't belong in deviled eggs but in the place where the devil lives. Yet, combining them isn't the oral hell it might sound like.
Read More -
Hashbrown Casserole Isn't Complete Without This Soup
Potatoes are obviously the root of all hashbrown casseroles. However, for the dish to reach its full potential, you should consider adding a certain soup.
Read More -
Josh Cellars Wine, Ranked Worst To Best
Josh Cellars provided us with a selection of its wine so we could give it an honest review. We tried 10 wines to see how they ranked against each other.
Read More -
Why Leftover Biscuits (The British Kind) Get Soggy, According To Mary Berry
No one likes a soggy biscuit, but how do you keep them fresh and crisp in storage? Food writer and TV personality Mary Berry has the answers you're looking for.
Read More -
How Long Are Canned Beans Good For After Opening Them?
If you're worried that your canned beans in the fridge might have passed their prime, there are some clear guidelines to observe when it comes to food safety.
Read More -
The Type Of Pan You Need For A Photo-Worthy Cookie Cake
A cookie cake might be destined to crumble in your mouth. To make the dessert look worthy of that tasty occasion, you will want to use a good pan.
Read More -
The Spices Needed To Make Perfect Copycat Costco Rotisserie Chicken
Costco's $5 rotisserie chicken is a popular deal among members of the big-box chain, but it's also easy to recreate at home. Here's what you need to know.
Read More -
11 Ways To Upgrade Your Sloppy Joes
While for most, a sloppy joe relies on little more than a can of Manwich and a roll, there are loads of ways to doctor up this sandwich to make it even tastier.
Read More -
This Is The Old Fashioned That Popularized Fat-Washing Cocktails
Fat-washing cocktails can bring an amazing flavor element into the spirits and it all started with one mixologist who was experimenting with an Old Fashioned.
Read More -
These Were The First Starbucks Frappuccino Drinks Ever Created
It's almost impossible to think about Starbucks without also thinking of the iconic Frappuccino, but the drink as we know it today didn't always exist.
Read More -
Cannellini Beans Take Vegetarian Pot Pie Up A Notch
People might associate pot pies with meat, but vegetarian options exist. Canned cannellini beans, can be a filling alternative in more ways than one.
Read More -
The Right Way To Fold Egg Rolls
Egg rolls are a simple yet delicious delicacy, and one of the most important factors when making them is wrapping them securely. Here's an easy technique.
Read More -
Your Freezer Is The Key To A Clean-Looking Drip Cake
Showstopping desserts don't have to be difficult, especially if you have the right tricks up your sleeve. For a perfect drip cake, your freezer is key.
Read More -
14 Celebrity Chef Tips For The Most Delicious Roasted Potatoes
If you want to make the best roasted potatoes, look to celebrity chefs for tips. Try cooking potatoes in different ways and use new ingredients or dips.
Read More -
Spice Up Bland Potatoes With Sweet And Sour Sauce
Potatoes are a versatile food staple around the world, but they can be a bit bland on their own. Use sweet and sour sauce to spice them up for the perfect side.
Read More -
Why Daniel Boulud Adds Citrus To Improve (Almost) Every Dish
Chef and cookbook author Daniel Boulud is a big fan of citrus, making components of the fruits a part of many of his French-inspired recipes.
Read More -
When Making Crab Cakes, Don't Underestimate The Power Of Mustard
Mashed recipe developer Erin Johnson shares the secret ingredient you need to take your crab cakes to the next level: a healthy dose of Dijon mustard.
Read More -
Adding Salted Caramel To Your Swiss Buttercream Is A Game Changer
When it comes to buttercream frosting, the Swiss variety has a bit of a reputation for being bland. Kick it up a notch with a blast of salted caramel.
Read More -
What's The Best Side To Pair With Salmon? We Asked An Expert
A salmon dish benefits from having a tasty sidekick. Mashed asked an expert to weigh in on what could be the culinary Robin to that fishy Batman.
Read More -
No Blowtorch? Make Crème Brûlée With This Sugary Trick
No blowtorch? No problem. Give your crème brûlée that signature crackling, crispy, caramelized topping by melting a little sugar separately on your stovetop.
Read More -
Leftover Matcha Powder Takes Shortbread Cookies To The Next Level
Not sure what to do with your unused matcha powder? Well, if you like to make shortbread cookies, then you already have a solution to the problem.
Read More -
Before Infusing Gin With Fruit, Check For Bruises
If you're taking the time and putting in the effort to infuse your gin with fresh fruit, make sure that fruit is free from imperfections like bruises.
Read More -
Cool Whip Gives Homemade Key Lime Pie The Fluffiest Filling
If you want to whip up a cool key lime pie and make it fluffy, you could try using Cool Whip. To make it extra cool, you can even freeze it.
Read More
