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15 Foods You Either Loved or Hated Growing Up

Growing up, everyone had drastic opinions about food — maybe all things, if we’re being honest here. As kids, we’d take one bite of a meal and declare it to be the only food worth eating ever again, or we’d sniff something on our plate and knew it to be non-edible slop that had been served to us for reasons beyond our understanding. We weren’t exactly known for our nuanced palates.

But it’s not like kids agreed on what those foods were. We didn’t have nationwide or global meetings deciding which pizza toppings were good or bad. Weirdest of all were the foods that offered no middle ground whatsoever. They were the foods that no one was simply “meh” about. Throughout our childhood, these were foods that we either super absolutely loved or very much absolutely hated. Let’s look at those top contenders of what drove us wild, whether good or bad. Let’s celebrate that divide!


A meal that could arguably drum up suspicion from the get-go, casserole has a history of being a thick, creamy jungle of who knows what. However, sometimes it could just be a savory cascade of all your favorite goodies inside a deliciously layered festival of flavor.

Brussels Sprouts

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Well, well, well… look what food’s become the big ticket item in hip gastropubs these days, the food that was steamy, bland nonsense back in the day. This is a food that sincerely, wholly depends on who’s at the kitchen’s helm. It could either be crispy Heaven or boiled Hell.


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A loaf of meat? Incredible. A loaf of meat? Gross. Yes, this truly drove a wedge between families, as some would consider it a mysterious piece of meat combo that could get you insanely sick or a wonderful combination of all things savory.

Banana Pudding

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A relic leftover from the era when suburbia exploded, this recipe features a crazy amount of cream (just as a lot of things did back then). Not everyone was into that as youths. In fact, some kids hate biting into such floofy nonsense, only to get a bite of a Nilla Wafer, which wasn’t exactly Oreo. But then there were those who adored banana pudding. It was unique! It was carefree sugary mania! It tasted like a season that didn’t exist! In short, it was paradise found.


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This one definitely carries over into adulthood, with some of the kids who hated mushrooms turning into fungi lovers. Growing up, this could make or break pizza. They could be tolerated or savored in soups. It was sibling against sibling, spouse against spouse; rare was it for an entire household to agree if mushrooms were good.

Goat Cheese

When it comes to tang, goat cheese would basically slap around your tastebuds. You were just trying to enjoy your pizza, sandwich, or what have you, and in came this flavor that was super tangy aggressive and entirely without chill. But for others, it was such a weird, unique flavor you couldn’t help but love it. Goat cheese took otherwise predictable meals and gave them a tangy, cheesy twist. It was always just the right amount too, so it never got to be too wild.

Black Licorice

To you, this was either a lie posing as candy or a very unique sweet treat that not enough folk appreciated. Some argued it was for old people; some argued that most people’s mouths are just broken. It was either a pungent funk or a pleasant surprise. No one will ever agree and we’ll fight about black licorice until we’re all dead.


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These remain insanely divisive, but everything was magnified when we were kids. For the most part, these were too weird to add to anything and even stranger to add little fish to the most sacred of all kid’s meals — pizza. But to those craving salty meat, what delivered like anchovies? Plus, they always came in a bunch, so it felt like a relentlessly giving snack.

Nilla Wafers

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These always seemed like adult cookies, like the kind of sweets people who never lived enjoyed. They’d eat these for some reason, even though ice cream sundaes and every kind of candy bar existed. But, on the other hand, these were still cookies and cookies are chill and can always be dunked in milk and make your day right.


Ah yes, the coconut wars of our youth, where it could ruin Halloween or save a birthday cake. If you were anti, you’d take a bite of something and a slow realization would sweep over you as you spit out everything in your mouth. It wasn’t ever sudden. If you were pro, then you licked your lips and would accidentally eat, like, five helpings of anything with coconut. That was like consuming summer and feeling the sunshine course through you.

Blue Cheese

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Sure, the idea of eating moldy cheese outright sounded unappetizing for some (insane even), but for others, blue cheese brought with it a pure, scrumptious, wild tang. There was no taming it and no one who loved it would’ve want to anyway. But the naysayers wouldn’t come near it.


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Not everyone loved the jiggly sensation of whatever alien life form Jell-O counted as. Some found it unnerving at best and just a waste of time and energy otherwise. And yet, the other half of youngins were crazy all about it. Any flavor ruled; all of it was good. Somehow it felt like a health food you could play with?

Cream of Literally Anything Soup

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You’re born with the cream-of-soup gene or you aren’t. One person’s trash is another person’s treasure. What may feel like eating soapy sewage to one individual may seem like devouring a warm sweater for your stomach on a cold day. And so on and so on.


This one can be blamed on simple science. According to SciShow, for an estimated 4-14% of the population, cilantro can taste like soap, due to a group of olfactory-receptor genes called OR6A2. It picks up on aldehyde chemicals, which are found in both cilantro and soap. However, to everyone else, cilantro is an amazing addition to anything from tacos to soups to pastas and it should be celebrated accordingly.


With strange foods, polarizing opinions seemed inevitable. But a raging debate over bananas never made sense to me, and yet I saw it happen time and time again in my youth. I would watch someone bite into the long, yellow fruit like a monster and laugh about how good it was and then I’d behold a livid other person wanting to watch a world of banana-lovers burn to the ground. One day, there will be a war. Which side will you be on?


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Fast Food What's New

Starbucks Reveals New Seared Steak Breakfast Burrito Along With Protein Bowls

Starbucks announced this morning that they’re adding a completely new summer menu to their line up. One item, specifically, will definitely catch the attention of anyone looking for a hearty breakfast along their morning commute.

The java giant revealed that they’ll be adding a Seared Steak and Tomatillo Wrap for anyone who welcomes the warm embrace of beef paired with the velvety cuddle that only scrambled eggs can bring. The new item boasts seared chunks of steak, cage-free scrambled eggs, caramelized onions, and tomatillo salsa inside a warm tortilla.

Steak and eggs is a pretty fine way to start the day off, if we do say so ourselves.

Joining the “wrap” will be a pair of high-protein lunch bowls: Chicken & Quinoa with Black Beans & Greens and Vegan Lentils & Vegetables with Brown Rice.

Starbucks has also added a hefty lineup of new beverages to their drink menu. Coffee options include an Iced Cascara Coconutmilk Latte & Iced Coconutmilk Mocha Macchiato. On the tea end of the beverage additions, Starbucks has added various Teavana Shaken Iced Tea Infusions. You can find the new summer menu line up now at participating Starbucks locations nationwide.

Hacks Hit-Or-Miss

Cut Through A Coconut Shell With Just A Few Sheets Of Paper [WATCH]

If you thought your paper cut at the office was bad, there is potential for your paper to do more damage than you ever imagined.

YouTuber Mr. Hacker showed that with just a few sheets of paper and some ingenuity, you can carefully cut through a baguette, bottle cap, and even straight through a coconut.

Mr. Hacker cut a handful of printer paper sheets into the shape of a circular saw, and then literally attached it to a hand saw handle, basically turning the paper into a powerful blade.

It’s both awesome and a bit terrifying to watch the sheets tear through a freakin’ coconut with ease, especially since a few minutes prior, they were nothing more than office supplies.

Check out the full process below, and try it for yourself. Just keep in mind, this would be the absolute worst time to get a paper cut, so be careful.

Hacks Health

How To Cut And Prepare 7 Tropical Fruits [Infographic]


Cutting up an apple or peeling a banana can be a cinch when you’re craving some fruit. Though if one of the more tropical fruits were to make their way through your kitchen, you’re gonna want to know how to handle it.

Pounds to Pockets created a handy infographic that teaches us how to carve up several tropical fruits step-by-step. This sweet selection includes: Pomegranate, Watermelon, Dragonfruit, Mango, Passionfruit, Pineapple, and Coconut.

The graphic even includes a handful of useful hacks to make the fruit-cutting process go as smoothly as possible.

Check out the infographic below in case you have to cut up some uncommon fruits sometime in the near future.

Courtesy of: Pounds to Pocket
Restaurants Sweets What's New

This Restaurant Deconstructs S’MORES And Elevates Classic Campfire Desserts

Restaurant and bar EP & LP is known for taking classic dishes and giving them an elevated spin. Imagine the most basic dishes, the ones you made as a kid sitting with your friends listening to ghost stories around the campfire, getting a professional culinary reboot.

In honor of campfire snacks, and the best dishes of our childhoods, the restaurant’s chefs Louis Tikaram and Zen Ong came up with a few very unique takes on three iconic dishes.

When it comes to favorites, we’ve alway been partial to s’mores ourselves, as there’s nothing like the smokiness charred marshmallows.

The Cali Cloud (Ice Cream)


This light dessert is made with a vanilla tofu custard, nata de coco, pineapple sorbet, and shaved frozen honeydew melon. The ingredients come together to form a pineapple cloud that acts as the Megazord finale to your meal. Light, but powerful.

EP&J (Peanut Butter and Jelly)


Fans of peanut butter and jelly will get a kick out of EP & LP’s take on the the classic sandwich. These “bites” are made with roasted white chocolate, salted peanuts crunchier than Doritos in a library, honeycomb, and are topped with strawberry jelly as vibrant as a neon “OPEN” sign — one that should be flashing across your mouth as you’re prepared to devour these irresistible bites.

The best part is they’ll stick to the roof of your mouth, just like the original, in the most endearing way.

Coconut S’mores (S’MORES)


Think of this dish as a deconstructed variation of a classic s’mores. EP’s spin on the campfire classic uses torched coconut marshmallow that fills you mouth with the aroma you can only find the night before sleepaway camp ends, crushed graham cracker, and Belgium milk chocolate as smooth as Don Draper himself.

Patrons have it served with fresh and freeze-dried berries and a house-made coconut sorbet, much to the delight of our lactose intolerant peeps.

Cravings Sweets

Ben & Jerry’s Mouth-Watering New Flavors Are Too Good To Be True

Ben & Jerry’s is known for two things: having the most eccentric flavors and putting the largest chunks and gobs of deliciousness in all of their flavors. I’ll be shocked if you can find a chocolate chip cookie dough ice cream that has bigger dollops of cookie dough than Ben & Jerry’s version.

The show goes on for B&J as they unveil their three newest flavors: Coconuts for Caramel, Brownie Batter and Cookies & Cream Cheesecake (say whaaaaat!?). All three flavors will be part of their Core collection, pints of ice cream that contain sweet, gooey centers.

Coconuts for Caramel will be made with sweet cream coconut ice cream, with flakes of fudge peppered in throughout and a thick, delicious cone of caramel jammed in the center.

Brownie Batter will have a blend of chocolate and vanilla ice cream. The core will be jam-packed with soft brownie batter.

The Cookies & Cream Cheesecake is made with a swirl of chocolate and cheesecake ice cream flavors, and the core will be filled with…you guessed it, thick and creamy cheesecake goodness.



Photo Credit: Chew Boom, Weggl


Starbucks Adds Coconut Milk to Menu, Nationally


For those not about the dairy life, Starbucks is expanding their milk options beginning February 17. The coffee company will officially offer coconut milk as a substitute for bovine milk, nationally.

It’s been known that Starbucks has been testing coconut milk in their stores for a year now. Unsurprisingly, the alternative to milk performed very well among the coffee chain’s customer base at select test locations. Hence, the national release.

Coconut milk will be joining soy milk as part of Starbucks’ non-dairy alternatives. This should bode well for patrons suffering from lactose intolerance or looking to cut back on fat content.

While almond milk seems like the next logical choice in the roster, it’s less than likely to be featured on the coffee menu due to those with tree nut allergies.


Samoa Donuts

Paleo Caramel picmonkey5-003

Recipe: Urban Poser