Health Tastemade/Snapchat

Cauliflower vs. Kale: Which is the Better Superfood?



Photo: Nature and Nutrition and  and Love Farm Organics

We have here an epic battle of the chic superfoods with newcomer cauliflower taking on the reigning kale. Cauliflower has risen through the vegetable ranks over the past year, but it’s time to find out if this pale vegetable can dethrone kale.

Calories (per 100 grams)

Cauliflower: 25
Kale: 49


Taste and Consistency

Cauliflower: With a taste more like a nutty cabbage and a texture unmistakably like broccoli, cauliflower can be a bit trippy on the first bite. Similarly to broccoli, it can also take on the taste of many sauces and spices, depending on how it’s prepared.
Kale: Even rubbed kale is reminiscent of that one time you were dared to eat grass in elementary school. It takes considerable effort to chew and only starts to lose its bitter aftertaste when cooked.


What’s Killing You

Both: Over-consumption of cruciferous vegetables, especially raw, can result in hyperthyroidism in those susceptible to the disease.


What’s Making You Stronger

Cauliflower: Pantothenic acid, or Vitamin B5, is significantly higher in cauliflower which helps mobilize fat and lower LDL cholesterol. While we’re in the B family, it’s important to note that cauliflower provides twice as much folate, a vitamin needed to create red blood cells.

Kale: Unparalleled in Vitamin A and K content, kale is making sure our skin stays youthful and our blood is clotting (it’s the little things). Its high calcium content does wonders for your bones and the antioxidants in these leafy greens may prevent certain cancers.



Cauliflower: Bake them, mash them, make dough out of them, use them as rice substitutes — cauliflower florets are proving to be the all-star chameleons of the brassica world. Their subtle taste lends them to a wide variety of uses.

Kale: Often used in salads, juices, soups, and casseroles, kale has also found itself used in innovative ways such as the notorious kale chip. The texture, however, often mars kale’s ability to adapt to different recipes.


Winner: Cauliflower

Though it’s not as nutrient-dense as its cousin, it’s far easier to work more cauliflower into your meals. With a gentler flavor, it appeals to a considerably wider population. Kale may be a bit stronger on the antioxidant front, but cauliflower’s effect on cholesterol makes it much more diet-friendly. Don’t be afraid to mix the two. After all, it’s all in the family.

Cravings Culture Hit-Or-Miss Sweets Tastemade/Snapchat

10 Intricate Gingerbread Houses That Look Too Good To Eat

Once we get over the decidedly violent task of carving pumpkins and turkeys, we shift our attention to the sweet, delicate gingerbread houses we plan to construct. You might think your gingerbread house is the best thing since gummy bear gargoyles, but many pastry chefs consider the holidays to be their Olympics. Don’t be jelly; just grab some jelly beans off your house’s roof. Here are a few sculptures depicting (mostly) real locales throughout the world with screen-licking attention to detail.

The Eiffel Tower (Paris, France)


Photo: Fiona Designs

This brings a whole new meaning to eating your way through Paris. Getting everything from the fountain to the tower itself in such great detail makes for a stunning gingerbread house.


The U.S. Capitol Building (Washington D.C., U.S.)


Photo: Windows Catering

They cheated! They used a branch to build this house: the legislative branch! In all seriousness, this gingerbread version of the Capitol building is gorgeous. The only thing it’s missing is gingerbread Congress members outside.


Országház (Budapest, Hungary)


Photo: Oamaru Life

Hungary’s Parliament never made me so hungry. The castle literally looks like a postcard!


Lama Temple (Beijing, China)


Photo: Oamaru Life

I’m finding inner peace already. Oh wait, I’m finding the inner pieces of this compound to be delicious. But sure, peace is there, too.


The White House (Washington D.C., U.S.)


Photo: EJ Hersom

Ah, yes, The White House: post-scorching by the Brits (which is why it isn’t white in this version). If those nutcrackers are to scale, you’d hope they helped put out the fire.


The Smithsonian Castle (Washington D.C., U.S.)


Photo: Smithsonian Magazine

You better not shout, and you better not cry. Oh, and you better not eat any national treasures (we’re all looking at you, Nic Cage)!


The Guggenheim Museum (New York City)


Photo: Two Happy Stampers

This creation is stunning, but also completely unbelievable: those taxis aren’t cutting anyone off at all!


Melbourne Cricket Ground (Melbourne, Australia)


Photo: Melbourne Cricket Ground

Sometimes, you create a gingerbread cricket stadium, but stage an Aussie rules football match. Because you play by your own rules.


The Benson Hotel’s “Castle Dubendorf” (Portland, Oregon, U.S.)



Photo: The Benson Hotel

Over the moat and through the courtyard, to grandmother’s ethically-built crib we go! What an amazing masterpiece put up by The Benson Hotel to promote a Make-A-Wish toy drive.


The Empire State Building (New York City, New York, U.S.)


Photo: Le Parker Meridien 

He’s got the world on a string light, this jolly Santa Kong.

Hit-Or-Miss Sweets Tastemade/Snapchat

Food Fight: Cake vs. Pie

This week, cakes and pies are ready to take a slice out of each other and dance on the meringues of their enemy. The dessert menu can be a daunting place and not everyone can handle the responsibility of choosing between these hallmarks of end-of-meal joy. That’s what we’re here for.




Photo: My Recipes and Moms With Girls

Cake: Even though a few savory cakes exist, the vast majority of cakes were meant for dessert. Sweetness can vary and ingredients include anything from spices to fruits. Cakes can also be enjoyed with or without frosting, depending on how sweet your teeth are.

Pie: If you’re alive, you probably love at least one pie. They can lean on the savory side, laden with meat and cheese, they can be filled with caramelized fruits, or they can be somewhere in between, like a squash-based pie.




Photo: The Caked Crusader and Serious Eats

Cake: Depending on the baker’s preference, a cake can be moist, fluffy, crumbly, dense, or a combination of these traits. In any case, the cake’s texture often directly correlates with how it tastes.

Pie: The crusts can have subtle nuances from pie to pie, but there’s an underlying consistency. Texture only diverges as to whether the crust is graham cracker/shortbread-based or dough-based. The filling can greatly impact crust choice and often dominates the mouthfeel of the pie.


Typical Event Use


Photo: The Laura Centre

Cake: Cakes tend to mark a special occasion like a birthday, wedding, or survival of the zombie apocalypse. Unless you have a baker in the family, you probably revel in the rare events in which you can have a slice.

Pie: Pie’s versatility makes it enjoyable year-round. Fruity pies often rule the summer while savory pies put hair on our chests in the winter. Sweet potato and pumpkin pies bookend our holiday meals while various cultural meat pies hold different levels of significance throughout the year.


Shelf Life


Photo: Empire Supplies

Cake: If stored properly, you can get 2-4 days of counter life from a cake and 2-3 months in the freezer. Fruitcakes, resilient as ever, can last at least three years in a fridge or freezer, but many have been recorded as lasting decades.

Pie: Regardless of their fillings, pies last 1-3 days in the fridge. Fruit pies can last eight months in a freezer, but the ingredient variables in other pies estimate freezer life to be anywhere from 1-6 months.


Winner: Cheesecake


Photo: Foods and Recipes

Sorry for the M. Night Shyamalan plot twist, but, let’s be perfectly real, no one wants to choose between cake and pie. The Greeks and Italians made sure we would never have to by inventing the cheesecake. Savory and sweet, often baked, yet served cool, cheesecake is the perfect middle ground for when you want the best of both worlds.

Hit-Or-Miss Packaged Food Products Sweets Tastemade/Snapchat

Food Fight: Mars Bars vs Milky Way

Now, you might be thinking to yourself “aren’t these the same thing?” Well, my dear chocolate-loving friend, that’s where you’re wrong. While these two candy bars look very similar (re: Olsen twins status), a taste test can easily tell them apart. This week, the battle crosses the pond, reigniting Revolutionary Era grudges, to see which red, white, and blue flag will be hoisted in victory.

Know Your Candy Bar


Photo: The Evening Standard

Just to clear things up, once and for all, British Mars Bars and Milky Ways are similar to American Milky Ways and Three Musketeers, respectively. The U.S. version of the Mars bar typically resembles a Snickers bar, unless you find a store that imports directly from the U.K.

Backstory to the Beef


Photo: The Washington Post

Though both bars are manufactured by the American company Mars Inc., their difference lies in their creators. Forrest Mars (pictured above) ran all the way to England in 1932 to create a chocolate bar similar to his father’s popular Milky Way bar (fashioned after the taste of a milkshake). Ever since, Mars Bars have cemented themselves into hearts (and teeth) of Brits. Let’s find out who did it better, shall we?

Calories (per bar)


Photo: The Harcombe Diet and Milky Way

Mars Bar: 259

Milky Way: 240



Photo: Mars Chocolate and Milky Way

Mars Bar: sugar, glucose syrup, skimmed milk powder, cocoa butter, cocoa mass, sunflower oil, milk fat, lactose and protein from whey (from milk), whey powder (from milk), palm fat, fat reduced cocoa, barley malt extract, emulsifier (soya lecithin), salt, egg white powder, milk protein, natural vanilla extract.

Milky Way: milk chocolate (sugar, cocoa butter, skim milk, chocolate, lactose, milk fat, soy lecithin, artificial flavor), corn syrup, sugar, hydrogenated palm kernel oil and/or palm oil, skim milk, less than 2% – milkfat, cocoa powder processed with alkali, malted barley, lactose, salt, egg whites, chocolate, artificial flavor.

Taste and Consistency


Photo: Two Southern Acorns

Mars Bar: The chocolate tastes slightly more processed and artificial, but is ultimately enjoyable. The nougat, significantly more powdery, creates a bit of a mess whilst eating. The caramel can often be a bit hard, adding to the mess, but the flavor makes up for it once you finally get a chunk in your mouth.

Milky Way: The chocolate quality is noticeably better (an unusual comment when comparing U.S. and U.K. sweets). The creamy nougat curls with the chocolate and caramel on each bite, making the experience a more delightful, melt-in-your-mouth adventure.

The Good, The Bad, And The Delicious


Photo: Northern Natal Courier

While both bars have similar ingredients, one main difference sets them apart.

Mars Bar: There isn’t actually any full-on chocolate in it. Many of the ingredients are derived from powders rather than natural substances.

Milky Way: This bar has its fair share of processing (where would the confectionary world be without emulsifiers?), but is ultimately the culmination of many natural ingredients.

Winner: Milky Way


Photo: World of Snacks

From taste to sheer quality, the Milky Way is the obvious winner here. Sorry Brits, but let us have this one. You have Cadbury-grade chocolate in almost everything. Almost.

Fast Food Hit-Or-Miss Restaurants Tastemade/Snapchat

Food Fight: In-N-Out Vs. Shake Shack

In another matchup of East vs. West, New York’s Shake Shake takes on California’s In-N-Out to determine who’s the real top burger. Along the way, let’s break down the other staples of a great burger joint to see which chain can really handle the heat.




Photo: Joe Handelman and Boston Eater

In-N-Out: Imagine a 1950s diner had a baby with a modern McDonald’s and you’ll understand the vibe at any In-N-Out. There’s an old-timey charm to each location, but the customer turnover is impressively fast.

Shake Shack: A much more modern take on what a burger joint could be, Shake Shacks could easily feel at home in an interior design magazine. Abstract and sleek lines mingle in their decor, but are often softened by wood accents and plants.


Treatment Of Employees


Photo: Jennie DeMarco and My Central Jersey

In-N-Out: According to Glassdoor, 91% of In-N-Out employees would recommend working at the company, probably because they’re some of the best paid workers in fast food. Employees can also receive health benefits, vacation days, and 401(k)s.

Shake Shack: A publicly traded company, Shake Shack also offers their employees salaries above minimum wage and provides the same benefits as In-N-Out. On top of that, through a program called Shack Bucks, every employee receives a cut of the company’s monthly sales, which can raise base salaries as much as a dollar per hour.


Burgers (Double Cheeseburgers)


Photo: Fast Food in USA and All Sandwich

In-N-Out: (670 calories) The Double Double is grilled with consistent finesse. The special sauce will turn you into an animal, if you let it, but the veggies are fairly lackluster.

Shake Shack: (770 calories) In the other corner, the Double ShackBurger impresses with its potato bun and fresh vegetables. The patties themselves are noticeably seasoned, but the sauce tastes like a rookie.




Photo: Fast Food in USA and Popsugar

In-N-Out: (395 calories) Hand-cut and deep fried on the premises, In-N-Out fries rarely need the salt packets that come with them. They’re living proof that food can be fast and fresh.

Shake Shack: (470 calories) Crinkle-cut just like the frozen food aisle used to make, Shake Shake’s Yukon potato fries hit a nostalgia point, but don’t always remember to bring the flavor.




Photo: Spoon University and Smilingrid

In-N-Out: (~590 calories) The Neapolitan shake isn’t officially on the menu, but we needed a heavy hitter to go up against Shack’s Black and White shake. A delightful blend of real ice cream, this milkshake brings all the industrial strength straws to the yard.

Shake Shack: (760 calories) Made with hand-spun custard, the Black and White shake hits a sweet middle ground between vanilla and chocolate… maybe too sweet. Its consistency ranges from Goldilocks’ thickness perfection to forgotten, melted ice cream.


Winner: In-N-Out


Photo: The Hale Telescope

In-N-Out barely ekes out in front to claim victory. Based on this information alone, it’s clear that In-N-Out has the fundamentals nailed down at lower prices and calorie points. Sure, you can get beer and bacon at Shake Shack (and a lot of other things that aren’t shakes or burgers), but you don’t need all the bells and whistles to crank out consistently delicious food.

Culture Hit-Or-Miss Tastemade/Snapchat

What Your Role At Thanksgiving Says About You


Each Thanksgiving brings out the pageantry in most of us and, whether we like it or not, we all have our roles to play. From the bird masters to the trash disposers, you know you’ve seen these people every fourth Thursday in November.

The Roll Baker


Photo: Pinterest

Whether they popped a can of pre-made dough or hand kneaded a doughy blend of flours, they’ll never tell, but these bakers lie at the core of Thanksgiving. Typically, roll bakers are down-to-earth and can be homemaker types or business-oriented folks who like to work with their hands a few times a year. Some even go so far as to carve little turkeys out of the butter, damned overachievers.


The Potato Salad Maker


Photo: Serious Eats

This may seem like a snub, but potato salads are some of the most hotly contested side dishes in existence. Only one or two extended family members know the exact ratio of mayo to secret ingredients like mustard, vinegar, habanero peppers or dental floss (hey, you never know). Everyone else has tried and failed to duplicate the recipe, cementing these scarce individuals in each family’s culinary hall of fame.


The Garbage Taker


Photo: Home Depot

They might be the klutz or the couch potato, but those with garbage duty are not enviable. You can avoid becoming this person by doing just enough to help, but not so much so that you get in the way. Otherwise, some substantial trash bags will be in close contact with your new sweater.


The Turkey Cooker


Photo: Verywell

They bake the birds, deep-fry them, even spit roast and barbecue them. However they cook up a turkey, they do it well enough to have gained the trust of the entire family and they carry that pressure with them all the way to the table. But they can handle it; they pulled the innards out of a turkey for Pete’s sake.


The Turkey Slicer


Photo: Venus Muse

Traditionally, this was a patriarchal role passed down to the most dominant males in the family. In the past few decades, however, we stopped messing around with gender roles and anyone can step to the turkey with the knife (or chainsaw) of their choice.


The Tot Wrangler


Photo: She Knows

For some reason, this job always falls to the kid who’s almost 18 years old or the adult who most recently had a baby. The teens walk the line between apathy and affection for their younger siblings and cousins while the new parent is too preoccupied making airplane noises at the youngest of the bunch.


The Drunk


Photo: Lifehack

This wildcard can go to anyone. Generally, several glasses of wine make people nostalgic for the good old days, which could be the 1950s or the romantic vacation you took with your (now) ex last year. Watch the pinot; no one’s safe.


The Dessert Maestro


Photo: Houston Chronicle

They arrived with it wrapped in a fortress of containers and bags, and slipped it into the oven as soon as the turkey was done. Some may be a one-trick pony, and others can keep us guessing as to what adventurous dessert they’ve brought over this year. Everyone saves room for dessert and  it’s the very last thing anyone remembers before they fall asleep on the couch.

Hit-Or-Miss Tastemade/Snapchat

10 Of The Most Loved Condiments Around The World


Whether you’re the kind of person who squirts ketchup all over their fries or dips them (or maybe you prefer mayo or aioli), chances are you’re not omitting the condiment altogether. Spreads and sauces make our meals complete, so take a gander at what everyone else in the world is frantically scooping out of jars.


Tunisia/North Africa


Photo: Delicious

When the Spanish brought chili peppers into 16th century Tunisia, they couldn’t have possibly known they were becoming a part of condiment history. Though the taste evolves as you move through North Africa, this chili paste always has an undeniable kick and consistency. It also serves as the primary flavor within merguez, a North African lamb sausage. With flavor you want to take home to your mother, harissa is a staple at any meal.





Photo: Mother Nature Network

Dating back to the 10th century, the wasabi plant has spiced up Japanese cuisine. The plant requires cold, freshwater with a balance of minerals in order to thrive, making its production very rare. Wasabi’s growing popularity beyond Japan brought about many alternative condiments which are primarily made of horseradish and green food dye. Authentic wasabi spoils within 15 minutes of preparation which led to the tradition of serving it beneath sushi, in order to preserve its flavor.



The United States


Photo: Reference

For many years, ketchup was the head honcho in the U.S. Over the past couple of years, however, Americans declared that mayo was the new sheriff in town. Whether due to a surge in deviled egg popularity or homemade sandwiches, mayonnaise spread throughout the country at an unusually high rate, beginning in 2013. The eggy sauce has its roots in France or Spain, depending on who you ask, but no one can find more uses for it than a Yankee.


Banana Sauce

The Philippines


Photo: The Actor’s Diet

When the United States began influencing the Philippines in the mid-20th century, ketchup caught on quickly throughout the nation. During World War II, a tomato ketchup was a rare sight. Since tomatoes were scarce across the islands, banana sauce aka banana ketchup was invented. Often dyed red to mimic the look of traditional ketchup, banana sauce’s sweetness easily sets it apart from tomato ketchup while still sharing many of its uses.





Photo: Mashable

The Brits initially had the stranglehold on this substance in a less salty spread called Marmite. In 1923, however, Cyril Callister recreated the recipe from scratch, with more sodium and Vitamin B. The sticky breakfast condiment made from brewer’s yeast cemented itself as uniquely Australian when it became a part of army rations during World War II. In 2015, Aussies started using Vegemite to create alcohol, prompting calls from the government to limit its sale. For some, a law probably isn’t necessary.





Photo: Cooking the Globe

This so-called “Serbian Salsa” is served throughout the Balkan nations as a relish or a side dish. Though, like the nations it’s made in, ajvar’s name changes every so often, the red pepper paste is always dependable. Spread on a hot meat dish or as a cold appetizer, ajvar will prove to your tastebuds that it can wear many hats.





Photo: RecipesHubs

For thousands of years, chutney has been an irreplaceable relish that sweetens or spices, depending on how its made. Ancient holy men, Brahmins, discovered the preservative powers of spices and began to mix them with various fruits and vegetables. The British would eventually carry sweet chutneys to the U.K. as well as its African and Caribbean territories, but Indian chutneys remain complex in taste and texture.


Hoisin Sauce



Photo: Soap

Not to be confused with Vietnamese sriracha, hoisin sauce lends a tangy glaze to any dish. Essentially a Chinese (specifically Cantonese) barbeque sauce, this condiment lies at the intersection of a brown sauce and hot sauce. In fact, Peking ducks would feel underdressed without their healthy coat of hoisin sauce.



Mexico/South America


Photo: Whats4Eats

As early as 3000 BC, the Aztecs mixed chilis with tomatillos. Over the millennia that followed, the recipes got only slightly more complicated and the Conquistadors eventually named this mixture “salsa.” The precursor to many modern hot sauces in the Americas, salsa’s versatility in heat and consistency has given it a wide appeal.


Brown Sauce

The United Kingdom/Ireland


Photo: The Spectator

The popular brand may be HP, but brown sauce by any other name would be as delicious to serve with some fish and chips. Brown sauces can be sweet or tart, but mostly resemble American steak sauces. With a variety of uses in many savory dishes, it’s no wonder you’ll likely find a bottle in any British home.

Drinks Hit-Or-Miss Recipes Tastemade/Snapchat

Bring 5 of Your Favorite Sci-Fi Drinks to Life This Halloween With These Recipes


No matter what species or planet you call your own (or dress up as this Halloween), you can’t get through a dystopian society without some serious alcohol. From the Twelve Colonies to Galifrey, these drinks really take the edge off kicking ass and taking names.


Firefly – Mudder’s Milk


Photo: Cheese Magnet

The idea of Jayne Cobb being a hero might not sit right with you, but this concoction from one of the more memorable Firefly episodes… well, it might not sit right either.

Meant to serve as a meal replacement and a temporary escape from a hard-knock life, this cocktail better suits a rough Tuesday than a party.

  • 2-3 Shots of Jack Daniels Tennessee Honey
  • 1/2 Cup Milk
  • 1/2 Cup Plain Greek Yogurt
  • 1 Banana
  • 2 Tablespoons Peanut Butter
  • 1/4 Cup Oatmeal
  • Honey and Cinnamon to taste
  • Ice

Combine all ingredients in a blender, blend until consistency is smooth.


Doctor Who – The Master



Photo: weeatfilms

If you’re feeling particularly villainous, this cocktail version of the Doctor’s oldest frenemy is charismatic and deceitfully sweet. Watch the intake or, the next day, you’ll hear the drumming too.

  • 1 oz. Dark Rum
  • 1 oz. Crème de Cacao
  • 1-2 dashes Angostura Bitters
  • 4 oz. Coca-Cola

Combine the rum, liqueur, and bitters in a shaker over ice. Pour into a glass and top with cola.


The Hitchhiker’s Guide to the Galaxy – Pan-Galactic Gargle Blaster


Photo: Life on the Eggship

Although you can’t find all the ingredients for this cocktail on Earth, a pervasive death wish hasn’t stopped us from trying. Proceed with caution.

  • ½ oz gin
  • ½ oz light rum
  • ½ oz vodka
  • ½ oz tequila
  • 1 oz creme de menthe liqueur
  • 1 oz curacao liqueur
  • 1 oz Galliano
  • 1 cup ice cubes
  • 1 olive

Combine all the booze and ice in a blender. Cover, and blend until slushy. Pour into a glass and garnish with an olive. Preemptively call an ambulance.


Battlestar Galactica – Ambrosia


Photo: Pinterest

This prison-born elixir might not be the classiest drink, but when you’re running from hostile Cylons, you’re not too picky. So say we all!

  • 6 oz Midori
  • 4 oz Blue Curacao
  • 2 oz lime juice
  • ½ cup of ice

Combine all ingredients in a blender and blend. Optional: garnish with a stemmed cherry.


Star Trek – Romulan Ale


Photo: The Trek BBS

The Federation’s version of absinthe, Romulan Ale is known as an instant drunk. There’s a reason it’s illegal.

  • 375 ml Vodka
  • 375 ml Blue Curacao
  • 375 ml Everclear

Combine ingredients in a 1.25 liter bottle. Chill in freezer for two hours. Serve in shot glasses.