19 Foods We Happily Eat (That Others Just Can’t Handle)
Ever noticed how one person’s delicacy is another’s nightmare?
Food preferences are deeply personal, shaped by our culture, upbringing, and even our genetic makeup.
I’ve always been fascinated by those controversial foods that create clear battle lines between lovers and haters.
From pungent cheeses to slippery textures, these culinary mavericks spark passionate debates at dinner tables worldwide.
1. Blue Cheese: Moldy Marvel Or Stinky Mistake?
The first time I tried blue cheese, I thought someone was playing a prank on me. The pungent aroma hit my nostrils like a heavyweight champion’s punch! Those blue-green veins running through creamy cheese looked suspiciously like something forgotten in the back of my fridge.
Yet somehow, this funky fermented food has become one of my guilty pleasures. The complex flavors—tangy, salty, and slightly spicy—create a taste explosion that regular cheese just can’t match.
Blue cheese lovers appreciate its bold personality, while haters can’t get past what they see as eating actual mold. Fun fact: the blue veins are indeed Penicillium cultures, making this possibly the only food where we deliberately eat mold!
2. Anchovies: Tiny Fish, Massive Opinions
Those little silvery fish that cause pizza wars everywhere! I remember the family fights over anchovy pizza—my dad would gleefully order it while my siblings and I groaned in protest. Now I’m the one sneaking these salty little flavor bombs onto everything.
Anchovies pack an umami punch that’s unmatched in the culinary world. Their intensely savory profile comes from the curing process that concentrates their flavor into something that’s admittedly not for the faint of heart.
Anchovy haters describe them as “fishy,” “too salty,” or simply “gross little hairy fish.” But anchovy enthusiasts know the truth—these tiny fillets transform ordinary dishes into extraordinary ones, melting into sauces and dressings to create depth without fishiness.
3. Black Licorice: Sweet Treat Or Medicinal Misery?
Black licorice divides candy lovers like nothing else! My grandmother always kept a stash in her purse, and I’d watch in horror as she happily chewed what smelled like cough medicine to my young nose. Years later, I sheepishly realized I’d joined Team Licorice after sneaking pieces from the office candy jar.
The distinctive flavor comes from the licorice root extract, which contains a compound called glycyrrhizin—about 50 times sweeter than sugar! This creates that unique sweet-yet-herbal taste that triggers such strong reactions.
Licorice haters often describe it as tasting like medicine, cleaning products, or “sweetened dirt.” Meanwhile, enthusiasts appreciate its complex botanical flavor that balances sweetness with earthy, almost anise-like notes.
4. Liver: Nutrient Powerhouse Or Organ Ordeal?
Sunday dinners at my aunt’s house always featured her famous liver and onions. While the adults raved, us kids would secretly feed ours to the dog under the table. Now I’m the weird one who orders pâté at restaurants!
Liver’s intense mineral flavor comes from its function as a nutrient-processing factory. It’s packed with iron, vitamin A, B vitamins, and other nutrients in highly concentrated amounts, which explains both its distinctive taste and its nutritional reputation.
The texture presents another battleground—soft yet somehow substantial, with a unique mouthfeel that fans describe as “buttery” and opponents call “mushy.” Liver lovers appreciate its rich, complex flavor profile, while detractors can’t get past the “metallic” taste or the mental hurdle of eating an internal organ.
5. Olives: Fruit Of The Gods Or Salty Green Nightmares?
My olive journey began with pure hatred—those weird wrinkly things ruining perfectly good pizza! Then during a college semester in Spain, I found myself mindlessly snacking on bowls of them while studying. Somewhere between Barcelona and finals week, I’d become an olive convert.
What makes olives so polarizing is their natural bitterness. Raw olives contain oleuropein, an extremely bitter compound that must be removed through curing. This process—whether using brine, salt, water, or lye—creates that distinctive briny, slightly acidic flavor.
Olive enthusiasts appreciate the complex flavors that range from buttery and mild to sharp and tangy. Detractors complain about everything from the texture (“slimy”) to the taste (“like eating a salt lick”). With hundreds of varieties, though, there might be an olive out there for everyone!
6. Durian: The King Of Fruits Or Smelly Outcast?
My first durian experience happened in Singapore, where my local friend insisted I try this spiky monstrosity. The smell hit me before we even opened it—like rotten onions and gym socks had a baby! Yet somehow, after that first custardy bite, I found myself going back for more.
Durian contains over 50 compounds that contribute to its aroma, including some that individually smell like caramel and others like rotting eggs. This creates a sensory rollercoaster that’s utterly unique in the fruit world.
The texture adds another layer of controversy—creamy and pudding-like, yet with fibrous elements. Durian lovers describe the flavor as an exquisite blend of sweet custard, almonds, and vanilla with subtle savory notes. Haters simply can’t get past the smell, which has gotten this fruit banned from many hotels and public transportation systems throughout Southeast Asia.
7. Kimchi: Fermented Cabbage Delight Or Stinky Veggie Nightmare?
My roommate’s Korean mother changed my life when she brought over homemade kimchi. Opening that container released a pungent cloud that nearly cleared our apartment! But that first spicy, funky, crunchy bite converted me instantly.
Kimchi gets its distinctive aroma from the fermentation process, where lactic acid bacteria transform sugars into that characteristic tangy flavor. The fish sauce or salted shrimp often used in traditional recipes adds another layer of complexity that can be challenging for newcomers.
The texture remains surprisingly crisp despite fermentation, creating a satisfying crunch alongside the complex flavor profile. Kimchi enthusiasts praise its perfect balance of spicy, sour, and umami notes, while detractors often cite the “rotten” smell or the unfamiliar fermented taste. As Korean cuisine gains global popularity, though, this formerly divisive side dish is winning new fans daily.
8. Sauerkraut: Fermented Favorite Or Sour Disappointment?
Growing up with a German grandmother meant sauerkraut was practically its own food group in our house. Friends would come over, wrinkle their noses at the distinctive smell wafting from the kitchen, and politely decline second helpings while I happily piled my plate high with the tangy strands.
Sauerkraut’s polarizing nature comes from its fermentation process, where cabbage transforms through lactic acid fermentation. This creates that characteristic sour flavor and distinctive aroma that people either crave or avoid.
Beyond its divisive taste, sauerkraut packs impressive health benefits as a probiotic powerhouse. Fermentation enthusiasts appreciate its complex acidity and subtle crunch, while critics can’t get past what they describe as a “rotten” smell or the acidic bite. Paired with the right foods (hello, bratwurst!), even skeptics sometimes find themselves converted.
9. Spam: Processed Perfection Or Mystery Meat Madness?
I’ll confess my Spam revelation happened during a camping trip when I’d exhausted all other food options. That fried slice of processed meat was unexpectedly delicious! Now I keep a can in my pantry for “emergencies” (aka late-night cravings).
This rectangular meat product contains pork shoulder, ham, salt, water, potato starch, sugar, and sodium nitrite. Its reputation suffered during World War II when it became associated with rationing and military meals, creating a lasting stigma in some regions.
Meanwhile, Spam enjoys celebrity status in Hawaii, South Korea, and the Philippines, where it’s incorporated into beloved dishes. Fans appreciate its versatility, long shelf life, and that distinctive salty-porky taste. Critics point to its processed nature, high sodium content, and the mysterious gel that surrounds it in the can as reasons to steer clear.
10. Brussels Sprouts: Mini Cabbages Of Joy Or Bitter Little Balls?
My childhood hatred for Brussels sprouts was legendary—I once hid them in a houseplant rather than eat them! Years later, a restaurant served them roasted with bacon and balsamic, and I reluctantly tried one… then promptly devoured the entire plate.
These mini cabbages contain compounds called glucosinolates that, when overcooked, release sulfur compounds responsible for that notorious “rotten egg” smell. Modern cooking methods that roast or sauté them quickly help preserve their natural sweetness while minimizing bitterness.
Brussels sprouts have experienced a culinary renaissance, transforming from the most-hated vegetable to a trendy side dish. Fans celebrate their nutty flavor and versatility, while detractors still can’t forget childhood trauma of boiled, mushy sprouts. Genetics plays a role too—some people have taste receptors that make them especially sensitive to the bitter compounds.
11. Oysters: Slurpable Delicacy Or Slimy Sea Boogers?
My first oyster experience was at a fancy business dinner where refusing wasn’t an option. I watched in horror as people happily slurped these gray blobs from shells. Somehow I managed to swallow one without gagging, though it took several more attempts before I joined the oyster appreciation club.
The texture is undeniably the biggest hurdle for oyster skeptics. That slippery, gelatinous consistency combined with briny liquid creates a unique mouthfeel unlike anything else in the culinary world.
Oyster enthusiasts celebrate their complex flavor profiles that reflect their environment—what connoisseurs call “merroir”—with notes ranging from cucumber and melon to copper and zinc. Detractors simply can’t get past the sensation of swallowing something that feels alive. The traditional serving method (raw and wriggling in their own liquid) certainly doesn’t help win over the hesitant.
12. Sardines: Tiny Treasure Or Fishy Nightmare?
My sardine awakening happened during a fishing trip with my grandfather. He pulled out a tin, peeled back the lid, and offered me one of those small silver fish. The intense flavor knocked me back—it was like the ocean concentrated into a two-inch protein bomb!
Sardines polarize with their unapologetically fishy flavor and the fact that you’re eating the entire fish, bones and all. The soft bones (rich in calcium) and sometimes the head remain intact, creating both nutritional benefits and textural challenges for the uninitiated.
Sardine enthusiasts praise their rich omega-3 content and robust flavor that stands up to strong accompaniments like mustard or hot sauce. Critics point to the strong aroma that lingers on the breath and fingers, plus the visual challenge of seeing an entire fish on your plate or toast. As sustainable seafood choices become more important, though, these little fish are finding new fans.
13. Marmite: Savory Spread Or Burnt Tar In A Jar?
My British roommate introduced me to Marmite in college, spreading a paper-thin layer on buttered toast one hungover morning. “You’ll either love it or hate it,” she warned—their actual marketing slogan! That first bite was like licking the bottom of an umami explosion.
Marmite is essentially concentrated yeast extract, a by-product of beer brewing. Its intensely savory, salty flavor comes from glutamates—the same compounds responsible for the umami taste in foods like aged cheese and soy sauce.
The sticky, dark brown paste looks suspiciously like automotive grease, which doesn’t help its reputation among skeptics. Marmite devotees spread it thinly on buttered toast, add it to stews for depth, or even eat it straight from the jar. Detractors compare the taste to “salty mud” or “beef bouillon that’s been burnt and scraped from the bottom of a pan.”
14. Pickled Herring: Briny Delight Or Fishy Pickle Disaster?
My Swedish friend’s midsummer celebration introduced me to pickled herring. Silver fish swimming in a milky brine with onions didn’t exactly scream “eat me!” But after a shot of aquavit and peer pressure, I discovered these tangy morsels were surprisingly addictive.
Pickled herring combines two divisive elements—fish and pickling—creating a perfect storm of polarizing flavors. The preservation process transforms the fish’s texture into something firmer yet tender, while adding acidity that cuts through the natural oiliness.
Different Nordic traditions prepare it with various seasonings—from dill and mustard to curry and cream sauce. Fans appreciate the complex interplay of salty, sour, and sometimes sweet flavors, plus the protein boost. Opponents cite the strong aroma, the sight of visible fish pieces, and the unusual texture as their reasons for steering clear at Scandinavian buffets.
15. Natto: Fermented Bean Phenomenon Or Sticky Stinky Mess?
My Japanese language partner challenged me to try natto during a cultural exchange dinner. The sticky, stringy fermented soybeans looked like they were covered in spider webs! The ammonia-like smell had me holding my breath, but I was surprised by the nutty, almost coffee-like undertones.
Natto’s infamous reputation comes from its unique texture—beans coated in a viscous, stringy slime that stretches between chopsticks like melted mozzarella. This sticky coating is actually beneficial bacteria, similar to what makes cheese or yogurt.
The fermentation process creates a powerful aroma often compared to pungent cheese or wet socks. Natto enthusiasts mix it with rice, green onions, and raw egg for a nutritious traditional breakfast, praising its probiotic benefits and high protein content. First-timers often struggle with the smell and the slippery, sticky consistency that seems to defy physics.
16. Tripe: Stomach Lining Delicacy Or Textural Terror?
I first encountered tripe in a Vietnamese phở restaurant. Those honeycomb-patterned white pieces floating in my soup looked suspiciously unlike any meat I recognized. One tentative bite revealed a chewy, slightly rubbery texture that I’ve since come to appreciate for its unique mouthfeel.
Tripe—the edible lining from cow stomachs—appears in traditional dishes worldwide, from Mexican menudo to Italian trippa alla fiorentina. The appearance presents the first hurdle for newcomers: pale, sometimes honeycombed or ruffled tissue that undeniably looks like what it is—an internal organ.
Preparation is crucial, as tripe requires thorough cleaning and lengthy cooking to transform from tough to tender. Fans praise its mild flavor that absorbs surrounding ingredients and its interesting texture. Critics can’t get past the mental barrier of eating stomach lining or complain about the chewy consistency.
17. Escargot: Gourmet Gastropods Or Garden Pest Platter?
My first escargot experience came courtesy of a French exchange student who couldn’t believe I’d never tried this “delicacy.” Watching her extract the garlicky snail from its shell with that tiny fork was like witnessing a surgical procedure, but I’ll admit—it was delicious!
Escargot’s divisive nature stems largely from the psychological hurdle of eating something many consider garden pests. The snails themselves have a relatively mild flavor, often described as earthy or mushroom-like, with a chewy yet tender texture.
The preparation makes all the difference—typically bathed in garlic butter, herbs, and sometimes wine, creating a flavor profile that’s more about the sauce than the snail. Enthusiasts appreciate the tender-chewy texture and how the snail meat absorbs the rich flavors around it. Opponents can’t get past the mental image of garden slugs or struggle with the distinctive chewiness.
18. Sea Urchin: Ocean Butter Or Briny Custard Gone Wrong?
My first encounter with sea urchin happened at a high-end sushi restaurant when the chef handed me a piece of uni nigiri with a knowing smile. The bright orange tongue-like piece looked utterly alien! The creamy texture melted on my tongue with flavors of ocean, sweetness, and something indefinably complex.
Sea urchin, or uni, is actually the reproductive organs of the spiky sea creature. Its custard-like consistency is unlike almost any other food—somewhere between soft butter and pudding that dissolves almost immediately in your mouth.
The flavor profile is intensely oceanic but with surprising sweetness and complexity that uni lovers describe as “the pure essence of the sea.” Detractors compare the texture to “fishy pudding gone bad” or complain about the intense brininess. The vivid orange-yellow color and knowledge of what part of the urchin you’re eating adds another psychological hurdle.
19. Chicken Feet: Collagen-Rich Delicacy Or Claw-ful Experience?
I stumbled into my chicken feet awakening at a dim sum restaurant in Chinatown. My friend casually plucked what was unmistakably a chicken’s foot from a steamer basket. “Try it,” she urged, as I stared at the scaly skin and tiny toenails with mounting horror.
Chicken feet contain minimal meat but abundant skin, tendons, and cartilage that transform into a gelatinous texture when properly prepared. The appearance is undeniably challenging—they look exactly like what they are, with visible joints, skin, and yes, little claws.
Typically braised, steamed, or fried, then flavored with ingredients like black bean sauce or chili, the feet absorb flavors beautifully. Enthusiasts prize the collagen-rich skin and the satisfying experience of nibbling around the small bones. Newcomers must overcome both the visual hurdle and the unique gelatinous texture that’s unlike typical meat experiences.