The Best Wine To Pair With Garlic Chicken Wings
Despite not involving chicken feet, garlic chicken wings have a flavorful kick that can go well with wine. But which kind of wine should you pair with them?
Read More-
-
10 Ways You're Ruining Expensive Cuts Of Steak
Steak can get pretty expensive, so why ruin it with poor cooking? We spoke to chefs to learn more about the ways you might be ruining expensive cuts of steak.
Read More -
Expert-Approved Ingredients That Will Elevate Your Hot Chocolate
Grayson Claes, the head pastry chef at Rigor Hill Market and One White Street in New York City, shares two of his go-to hot cocoa mix-ins with Mashed.
Read More -
The Wine That Pairs Best With Chicken Enchiladas
Although it may not seem like an obvious pairing, wine can perfectly complement chicken enchiladas. One variety is especially suited to this Mexican dish.
Read More -
Best Ways To Upgrade Rice Pudding
Rice pudding is a simple and timeless dessert that you can easily upgrade. Add a few new ingredients or cook the rice pudding differently to enhance its flavor.
Read More -
The Meat Guy Fieri Uses To Make An Unforgettable Cinco De Mayo Guacamole
Food Network personality Guy Fieri is known for adding a little flair to everything he touches. Learn how the "Triple D" host adds a kick to guacamole.
Read More -
Expert Tips For Cooking Restaurant-Worthy Sausage Gravy At Home
The secret to restaurant-worthy sausage gravy is all in the technique. We asked chef John Politte for tips on perfecting this Southern staple.
Read More -
Mistakes Everyone Makes With Broccoli
While you might be steaming your broccoli, you might be missing out on all this cruciferous vegetable has to offer. Here's what to avoid when cooking broccoli.
Read More -
Why You Need To Thickly Slice Bread For Copycat Raising Cane's Texas Toast
If you've ever wanted to have Raising Cane's Texas toast at home, it's fairly simple to recreate - as long as you slice your bread thick. Here's why it matters.
Read More -
The Handy Ingredient That'll Thicken Tartar Sauce
It's called tartar sauce, not tartar juice. So if it's running like it has legs, you might want to thicken it. Luckily, sour cream supplies a tasty solution.
Read More -
The Best Microwave Power Level For Heating Up Dairy-Based Desserts
The microwave can just about do it all in the kitchen, but when it comes to microwaving dairy-based desserts, there are a few things to keep in mind.
Read More -
Ginger Is The Secret Ingredient For A Livelier Blueberry Bread
Does your blueberry bread seem a little dead even before you devour it? If you want to give that loaf some life, you should incorporate ginger.
Read More -
The Single Ingredient Needed To Elevate Pigs In A Blanket
Even the most classic and simple of comfort foods could do with an upgrade. For pigs in a blanket, a little garlic butter kicks things up to 11.
Read More -
The Expert-Approved Spots In Your Home For Brewing Your Own Beer
If you're interested in brewing your own beer, you have to consider many factors. We asked an expert to explain the best spots in your home for the task.
Read More -
The Type Of Wine That Pairs Best With Orange Chicken
Pairing wine with food is an art form. And when it comes to a classic dish like orange chicken, we've done the work of finding the best complementary wines.
Read More -
How To Store Butternut Squash For Ultimate Freshness
Butternut squash may be an autumn fruit, but if you store it properly, you can enjoy it all year long. Here are some tips and tricks for squash storage.
Read More -
The Must-Try Ingredient Swap That Takes Banana Pudding Up A Notch
Banana pudding is a regional staple, but Mashed recipe developer Nathaniel Lee claims most recipes are lacking. Here's his tip for making the dessert shine.
Read More -
What Is Ramen Carbonara And Is It As Good As They Say?
Ramen carbonara is a fusion of Japanese and Italian dishes that has become trendy with both home cooks and chefs. Find out if this dish is worth trying.
Read More -
The Type Of Beer To Avoid When Making Beer Can Chicken
If you're making beer can chicken, don't just grab any can from the fridge. According to one recipe developer, there are certain beers to avoid.
Read More -
Make The Most Of Costco's Rotisserie Chicken — Turn It Into Multiple Meals
Who hasn't let leftover rotisserie chicken sit in their fridge for way too long? Here's how to get your money's worth by turning one chicken into two meals.
Read More -
The Big Mistake An Expert Baker Avoids With Homemade Marshmallows
Although they seem simple, making marshmallows from scratch takes skill. We spoke with an expert baker about avoiding the biggest marshmallow pitfall.
Read More -
The Best Bread-And-Dairy Combo For Grilled Cheese, According To An Expert
Grilled cheese has near-infinite combos when it comes to bread, cheese, and mix-ins. But what's the best bread-and-dairy combo? We asked an expert.
Read More -
Chicken Pie Vs Chicken Pot Pie: What's The Difference?
Chicken pie and chicken pot pie are both delicious, but they differ in the kinds of ingredients used, how the crust is done, and how they are served.
Read More -
No, Food Prepared During A Solar Eclipse Isn't Poisonous
Solar eclipses tend to bring about some odd rumors, including one that food prepared during an eclipse is poisonous. We're happy to report this isn't true.
Read More -
Add A Spring Theme To Your Favorite Fruity Pie With Whipped Cream Flowers
Spring desserts should burst with vibrant colors and decorations. Give your favorite fruity pies a seasonal update with this handy decorating tip!
Read More -
You Need To Be Careful Flipping 2-Ingredient Banana Egg Pancakes
Simple and delicious, our low carb, two ingredient pancakes are easy to make. However, a little care and attention to technique makes all the difference.
Read More -
The Surprising History Of The Steak Knife
Steak knives are in most of our kitchens, but they aren't as old as you might think. Take a look at the history of steak knives and how they evolved over time.
Read More
