Benny Blanco Says These Are The Best Foods Selena Gomez Cooks For Him - Exclusive Interview
In an exclusive interview with Mashed, musician and producer Benny Blanco gave us an intimate look at the making of his new cookbook, "Open Wide."
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Amanda Freitag's Favorite New Jersey Pizza Places - Exclusive
In an exclusive interview, New Jersey native Amanda Freitag shared her favorite pizzas in the Garden State, from bar pie to an artisanal creation. -
Newt Nguyen On Bringing Asian Flavors To American Comfort Foods - Exclusive Interview
We sat down with twenty-something TikTok foodie Newt Nguyen to discuss his culinary inspiration, his new book, and why Kewpie mayo belongs in everything. -
What Really Makes The Capital Grille Steaks So Delicious?
The Capital Grille is widely recognized for high-quality steaks, but what makes it all so good? We spoke with the chain's executive chef to get an inside look. -
The Biggest Mistake You're Making With Eggs Benedict, According To Valerie Bertinelli - Exclusive
In an exclusive interview with Mashed, Valerie Bertinelli told us that the biggest mistake you can make with eggs Benedict is fearing the Hollandaise sauce. -
Villa Chef Names The Food Lisa Vanderpump Won't Allow At Her Restaurant - Exclusive Interview
We spoke with Sous Chef Caroline Byl about her experiences shooting "Vanderpump Villa" at the stunning Chateau Rosabelle in the south of France. -
How Robert Irvine Balances The Spice In Jerk Seasoning - Exclusive
In an exclusive interview, chef Robert Irvine shares some advice with Mashed on how to find balance between heat and flavor when cooking with jerk seasoning. -
The Canned Vegetable Duff Goldman Always Keeps On Hand - Exclusive
Eggplant - you either love it or hate it. In an exclusive interview, Duff Goldman told Mashed he's a fan and shared the canned variety he always has on hand. -
The Classic New Jersey Sandwich Amanda Freitag Loves - Exclusive
In an exclusive interview with Mashed, chef Amanda Freitag gave us the lowdown on her favorite iconic New Jersey sandwich: the Taylor ham, egg, and cheese. -
The 2 Ingredients Valerie Bertinelli Puts In Her Cookies For A Savory Spin - Exclusive
In an exclusive Mashed interview, actress Valerie Bertinelli told us she loves the combination of Gruyère and thyme so much, she baked it into savory cookies. -
The Key To The Perfect Manhattan, According To Amanda Freitag - Exclusive
Amanda Freitag shared tips for crafting the perfect Manhattan in an exclusive interview with Mashed. It all comes down to a key ingredient: the Amarena cherry. -
Celeb Chefs Reveal Their Favorite Sandwich Shop Orders
Celebrity chefs have tasted their fair share of great food, but sometimes a good sandwich hits the spot. Take a look at their favorite sandwich shop orders. -
Robert Irvine's Top Tips For Grilling Fish - Exclusive
In an exclusive interview, Robert Irvine shared fish grilling tips that might save your next cookout. With Irvine's help, you can cook a perfect piece of fish. -
The 2 Unexpected Ingredients Harrison Ford Adds To His Grilled Cheese - Exclusive
In an exclusive interview with Mashed, chef Ben Ford explained how his father, Harrison Ford, made his childhood favorite grilled cheese sandwich. -
How Eating McDonald's Influenced Valerie Bertinelli's New Cookbook Indulge - Exclusive Interview
In this exclusive interview, Valerie Bertinelli explains the process behind writing her cookbook "Indulge: Delicious and Decadent Dishes to Enjoy and Share." -
The Biggest Mistake You're Making With Homemade Sausage Gravy, According To An Expert
The simple pleasure of homemade sausage gravy can be ruined with one mistake. We asked Chef John Politte how to perfect this Southern breakfast staple. -
This Is Duff Goldman's Favorite Brunch Dish For A Crowd - Exclusive
Shakshuka is the flavorful, versatile, and crowd-pleasing saucy poached-egg dish that Duff Goldman loves to serve as a centerpiece to feed a crowd for brunch. -
Ben Ford's Fondue Alternative That Will Have You Salivating - Exclusive
In an exclusive interview with Mashed, chef Ben Ford shared his love for fonduta, a creamy, velvety, cheesy Italian take on Swiss fondue you'll want to try. -
Amanda Freitag's Favorite Easter Recipe Is An Ode To Spring - Exclusive
Produce like asparagus and artichokes are synonymous with spring. Amanda Freitag uses them to create one eggs-ceptional omelet that's perfect for Easter. -
The 2 Unexpected Ingredients Aarón Sánchez Adds To Queso Fundido - Exclusive
In an exclusive interview with Mashed, Aarón Sánchez told us about two of the surprising ingredients he prefers to add to his queso fundido. -
An Expert Explains Why High-Quality Cream Of Coconut Is Key For A Better Piña Colada
There's an art to making the perfect piña colada. We asked Austin, TX-based restaurateur Justin Lavenue for his expert insight on this summertime cocktail. -
Joe Bastianich Reveals What's On The Menu At His New LA Restaurant — And It's Not What We Expected - Exclusive Interview
We spoke with Joe Bastianich about his experience performing on "The Masked Singer" and what fans can expect from his new restaurant with Nancy Silverton. -
A Small Amount Of Shiso Leaf Brings Big Flavor To Sandwiches, According To Owen Han - Exclusive
Looking to use an unusual ingredient to up your sandwich game? In an exclusive interview with Mashed, Owen Han advised adding a few pungent shiso leaves. -
Robert Irvine Is Working On A New Show And We've Got The Details - Exclusive
Chef Robert Irvine shared plans for a new television show in an exclusive interview with Mashed. Still unnamed, the show will be on CBS and Paramount. -
Duff Goldman Tells Us The Foods He Loves To Cook For His Family - Exclusive Interview
We caught up with Duff Goldman and chatted about getting kids involved in the kitchen, making brunch for a crowd, his favorite coffee, and much more. -
How To Plate Like An LA Chef, According To Brandon 'Sad Papi' Skier
We recently spoke with Brandon Skier in an exclusive interview where he shared his advice on making your food not just taste fancy, but look fancy, too. -
Robert Irvine Tells Us About His New Fresh Kitchen At Joint Base Andrews - Exclusive
Chef Robert Irvine tells Mashed how his passion for service has led him to revolutionize the way our military is fed with a series of Fresh Kitchen restaurants.
