Why Frozen Pineapple Is The Best Choice For A Thicker Piña Colada
If you want to make the perfect piña colada this summer, hit the freezer section and pick up some frozen pineapple for the ideal thick texture.
Read More-
-
How To Make The Viral 2-Ingredient Fluffy Coke
Fluffy Cokes are trending on TikTok. If you want to try the sweet mix of Coca-Cola and Marshmallow Fluff, here's how you can whip up the viral drink.
Read More -
The 11 Best Cooking Tips We Learned From Nigella Lawson
English food writer Nigella Lawson made cooking joyful with her creativity. Here are some of her best tips and tricks for the at-home chef.
Read More -
11 Ways To Use Leftover Pasta Water, According To Experts
If your pasta water usually ends up going down the drain, it's time to think twice. Pasta water is actually incredibly versatile both in the kitchen and out.
Read More -
Your Steak Is Begging For Blue Cheese
In a sauce or a crust, sharp and pungent blue cheese in all its varieties is the perfect addition to balance the savory flavors of a well-seasoned steak.
Read More -
False Facts About Mangos You Thought Were True
You may have heard some false facts about mangos that simply aren't true. From mangos being unhealthy to how they are grown, discover the truth about mangos.
Read More -
Adding Whiskey To Homemade Ice Cream? Here's The Best Flavor To Use
Kick your homemade ice cream up a notch with a flavorful boozy infusion. Here's what an expert says is the best ice cream flavor to pair with whiskey.
Read More -
14 Tips For Making The Perfect Quiche
Quiche is a delicious and versatile meal, but making it from scratch requires some precision and technique. Learn from expert tips for successful quiches.
Read More -
What To Consider When Baking Blueberries Into Your Cake
Do your homemade cakes suffer from sunken, unevenly distributed blueberries? We have a method that helps these fruits and other add-ins defy gravity!
Read More -
13 Expert Tips For Making The Creamiest Mashed Potatoes
Creamy mashed potatoes are a delight for any home cook. We checked in with culinary experts to get tips for making the creamiest mashed potatoes possible.
Read More -
Why You Shouldn't Pour Booze Directly Onto Ice Cream
Booze and ice cream make a delightful pairing, but you need to put a little effort into the process. We asked an expert for tips on how to combine the two.
Read More -
15 Grocery Store Items Chefs Always Avoid
Not everything at the grocery store is worth your money. Check out some foods that chefs always avoid due to low quality or are simply better by making at home.
Read More -
Leftover Anchovy Oil Is A Savory, Salty Snack-Amplifier Worth Saving
Anchovies are the secret weapon of the culinary world. If you have some anchovy oil on hand, you have a great way to take your favorite snacks to a new level.
Read More -
How Much Booze Is Too Much In Homemade Ice Cream?
You might not want to have your ice cream and drink it, too, even if you made it with booze. So Mashed asked an expert how much alcohol it should contain.
Read More -
12 Tricks Chefs Use To Get Perfectly Caramelized Onions Every Time
Making caramelized onions at home often results in burnt or undercooked onions. We talked to chefs for tips on cooking delicious caramelized onions every time.
Read More -
Mistakes Everyone Makes With Frozen Vegetables
Frozen vegetables can be a great addition to your meal rotation, but only if you avoid some of these common mistakes. We spoke to experts to get the low-down.
Read More -
The Cold Water Method That Thaws Frozen Tuna Steak In No Time (Well, Almost)
If you forget to thaw your frozen tuna steaks ahead of time, don't worry - all is not lost. Here are some tips and tricks for using the cold water method.
Read More -
12 Frozen Foods Chefs Always Have On Hand
Lots of foods are great to cook with from frozen. We spoke with three chefs who share their favorite foods to buy frozen and how you might want to use them.
Read More -
Why Your Pan-Seared Tomahawk Steak Should Finish Cooking In The Oven
If you decide to pan-sear a tomahawk steak, that should only be part of the cooking process. To finish the job properly, pop that meat in the oven, too.
Read More -
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 -
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 -
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 -
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
