Love It or Hate It
Food has this weird way of dividing people into camps. Some dishes are universally adored, sure, but others? They spark arguments at family dinners, office lunches, even on first dates. After all, is there anything more awkward than realizing your potential soulmate is a fan of pineapple pizza? We’re not talking about niche delicacies like caviar or pigs’ feet—we’re talking about the foods that sit right in the middle of everyday life, waiting for you to snatch them off the shelves and incorporate them into your life. Let’s have a look at twenty foods you may feel strongly about.
1. Olives
There’s no middle ground with olives. Either you’re the sort to pluck them off your pizza and assemble them into a neat little pile on the edge of your plate, or you’re the type to spear them directly out of the jar as a snack. Green, black, Kalamata—doesn’t matter. The salty, slightly bitter tang is a deal breaker for half the population. For the other half, it’s addictive.
2. Blue Cheese
Imagine eating something moldy on purpose. That’s the thought some people can’t get past. But for others, the funk is glorious—sharp, creamy, and pairs perfectly with honey or a steak. At this very moment, there’s someone in the world refusing to eat “rotten cheese,” while their friends or family spoon it onto crackers in delight.
3. Cilantro
Ah, the soap debate. Some swear cilantro brightens everything—tacos, salsas, guacamole. Others insist it tastes like biting into a bar of Irish Spring. The experts have revealed that it’s a genetic anomaly, apparently, so if you happen to hate cilantro for this reason, you may not have had much of a say in the matter.
Magdalena Olszewska on Unsplash
4. Anchovies
These tiny, salted fish are the pride and joy of some nations. Italy, for instance, has had a deep love affair with these fish for centuries. Some people don’t even know what they are until they happen to see the gleaming eye looking up at them from a piece of toast.
5. Licorice
Black licorice divides candy bowls faster than anything. You either love that herbal, slightly medicinal flavor, or you feel betrayed when you bite into it, expecting sweetness and getting…something else. Red licorice is safer territory for most American palates, but the black stuff? European trickery.
6. Brussels Sprouts
There was a time when the only way people knew how to prepare these was to steam them until they went soft, leaving your kitchen reeking like boiled socks. Now, every edgy chef roasts them with balsamic and bacon. They’ve made a comeback, sure, but the old reputation lingers. We can’t help but feel distrustful.
7. Mayo
This creamy sauce is, to some, the base of half the world’s sauces, and to others, a gloopy jar of horror. People spread it thick on sandwiches, mix it into potato salad, even dip fries in it. Others gag at the sight of it sliding out of the squeeze bottle with that familiar squelching sound.
8. Pineapple on Pizza
Order this at a friend’s get-together and watch half the room groan in disgust. Sweet, juicy fruit mixed with cheese and tomato sauce can’t help but create division. Some say that the ham and pineapple blend together perfectly, as only salty and sweet can. Others shake their heads like it’s a crime against nature.
9. Pickles
Pickles are tough to appraise, since there are so many varieties—big, small, crunchy, sour, sometimes sweet. You either welcome them as the best part of a burger plate, or you strip them off immediately before taking a bite. There’s a reason so many restaurants include the pickle on the side.
10. Oysters
A slippery mystery in a shell, best enjoyed on the tropical edge of paradise. Some slurp them raw with lemon and hot sauce, swearing their briny taste is the very essence of the ocean. Others can’t get past the texture, as though they’re swallowing a salty booger. There’s also the inherent risk of Montezuma’s revenge lurking after every bite.
11. Beets
These earthy, sweet, jewel-colored vegetables can be boiled, roasted, or pickled. Some adore them with goat cheese, while others swear they taste like dirt no matter how you try to dress them up. And then there’s the bathroom surprise no one warns you about, where for a moment you wonder if you’ve literally blown an internal gasket.
12. Coconut
Texture is the battlefield here. Fresh coconut water? Refreshing. Flaked coconut on a cake? Divisive. Half the people at a birthday party will scrape the frosting off to avoid those chewy white bits, while the other half will take the corner piece with extra.
13. Marmite (or Vegemite)
This salty, yeasty, black paste is a staple for Australians and their British counterparts. People who grew up with it spread it thin on toast and smiled. Outsiders take one bite and feel like they’ve eaten a spoonful of soy sauce mixed with tar.
14. Tofu
Blank slate or bland sponge? That’s the argument. Marinated and fried, tofu can soak up flavor like a champ. Left plain, it’s a pale cube of sadness. One person calls it versatile, another complains that it tastes like flavorless mush.
15. Wasabi
That green dollop on sushi plates is a dare disguised as garnish. Some mix it into soy sauce for a fiery addition to their sushi. Others cough and swear their nose is about to explode.
David Todd McCarty on Unsplash
16. Eggplant
This gleaming purple vegetable is only as good as the chef who prepares it. Grilled, it can be silky. Fried, it soaks up oil like a sponge. Undercooked, it’s bitter and spongy. People either swoon over baba ghanoush or wish it didn’t exist.
17. Horseradish
Another sinus-burner, this sauce cuts through the fat beautifully on roast beef. That said, it’s sharp, aggressive, and can ruin an unsuspecting mouthful if you weren’t prepared.
18. Cottage Cheese
At a glance, it looks like milk that’s spoiled. Some swear by it with fruit or sprinkled with pepper. Others open the tub, see the curds floating in whey, and quietly close the lid forever.
19. Okra
Slimy, they say—unless, of course, you fry it crispy or sneak it into gumbo where it thickens the broth just right. People raised on Southern cooking defend it with passion. For newcomers, the texture is often a deal breaker.'
20. Durian
It may be the king of fruits, but it’s infamously stinky. Some airports ban it outright because of the odor. Some call the scent sweet and custardy; others find it more akin to rotting onions. If you can get past the scent, the flavor is rich and tropical.
KEEP ON READING
The Most Popular Signature Dishes Around the World
