19 Foods People Usually Love Or Leave Alone
Some foods are instant yes or hard pass, no negotiation required. You either crave them at midnight or swear you can smell them from three blocks away.
These are the dishes and ingredients that spark passionate love letters or dramatic recoils. Read on and see which side you are proudly defending at the table.
1. Blue cheese
Blue cheese divides a table faster than any debate. Fans love that bold, funky aroma and the salty, creamy veins that melt into steak, burgers, and salads.
You taste complexity, like a cave and a dairy farm became friends.
To others, the same notes read as barnyard doom. The scent hits first, then the tang, then a sharp finish that feels like a culinary dare.
If it clicks, you start craving it on pizza and with figs.
2. Olives
Olives are salty little powerhouses that either make you beam or wince. Lovers call them briny, buttery, and essential to boards, martinis, and quick snacks.
The variety alone feels like travel, from Castelvetrano’s mellow bite to Kalamata’s winey depth.
Haters bite one and meet a wall of salt and bitterness. The texture can seem rubbery, the flavor oddly medicinal if you are not ready.
Give them a warm bath with citrus zest and herbs, and some hearts might soften.
3. Anchovies
Anchovies are secret umami ninjas. Melt a fillet into hot oil and it disappears, leaving sauces and vegetables tasting mysteriously richer.
Fans love them on pizza, in Caesar dressing, and tucked into tomato sauces for depth.
Skeptics see the tin and imagine fishy overload. The aroma can be intense, and whole fillets look confrontational.
Start small: dissolve them in butter with garlic and chili flakes, then toss with pasta. You will notice savory magic without obvious fish.
4. Oysters
Raw oysters are poetry to some and panic to others. Enthusiasts taste the sea: brine, minerality, a hint of sweetness, and a clean finish.
A perfect shuck with mignonette or lemon feels like coastal luxury.
For skeptics, they are cold, slippery question marks. Texture is the hurdle, followed by fear of “fishiness.” Try a beginner-friendly, plump variety and chew thoughtfully.
Or go grilled with garlic butter so the ocean stays but the chill eases.
5. Liver
Liver is comfort food royalty for some of us. When seared briefly and paired with sweet onions, it turns silky, iron-rich, and deeply savory.
Nutrient-dense and old-school, it reminds people of family dinners and frugal skill.
To others, it screams metallic and chalky. Overcook it and the texture punishes.
The secret is quick heat, plenty of acid like lemon, and buttery onions. If you respect the timing, you might discover why so many cuisines cherish it.
6. Sauerkraut
Sauerkraut adds tang, crunch, and life to rich meats. Fans love how fermentation brightens brats, sandwiches, and roasted potatoes.
It is simple cabbage transformed, with probiotics and a pleasantly sour snap that wakes everything up.
Haters hear “sour cabbage” and nope out. The aroma can seem aggressive, and canned versions give it a bad reputation.
Rinse lightly, warm with apples and caraway, and watch attitudes soften. Balanced sweetness and spice make converts.
7. Kimchi
Kimchi brings heat, funk, and crunch that lights up simple meals. A spoonful turns eggs, rice, and noodles into something exciting.
Fans chase that fermented sparkle and the addictive balance of spicy, sour, and umami.
For others, the smell feels loud and the spice overwhelming. Start with mild, fresh kimchi and pair it with creamy elements like avocado or mayo.
You get texture and brightness without fire. Soon you will be saving the brine for marinades.
8. Brussels sprouts
Roasted Brussels sprouts are redemption on a tray. Caramelized edges, tender centers, and a drizzle of balsamic make them irresistible.
Add pancetta or toasted almonds and the plate disappears fast.
Memories of boiled bitterness scare many people away. That sulfur note blooms when overcooked.
High heat, plenty of oil, and space on the pan keep them sweet and crisp. Slice them thin for a quick skillet sear if the oven is busy.
9. Cilantro
Cilantro is a flavor you either chase or dodge. Lovers get citrusy freshness that makes tacos and curries sing.
A sprinkle at the end feels like confetti, bright and herbal.
Others taste soap, thanks to genetics that highlight certain aldehydes. If that is you, try parsley and mint together for a similar lift.
Toasted cumin and lime can also help bridge the gap without the soapy note. Your tacos will still sparkle.
10. Beets
Beets glow like jewels and taste earthy-sweet when roasted. Fans love them in salads with goat cheese, citrus, and crunchy nuts.
Their color alone makes dinner feel special, and they play nicely with tang and cream.
Detractors say dirt and mean it. That geosmin note can dominate if beets are underseasoned.
Roast with orange zest, vinegar, and salt to balance. Or shred raw beets finely into slaws so texture and acidity tame the earthiness.
11. Black licorice
Black licorice is candy with opinions. Fans crave that deep anise snap, the molasses richness, and the chewy pull.
It feels old-world and grown-up, more perfume than sugar bomb.
Plenty of people think it tastes like medicine. The aroma is bold and the finish lingers.
If you are curious, start with salty Scandinavian styles in tiny bites or pair with dark chocolate. The contrast softens intensity while keeping the intrigue.
12. Durian
Durian is legendary for a reason. Devotees describe it as custard crossed with almond and caramelized onions, rich and haunting.
The texture is lush, almost pudding-like, and a tiny bite can feel decadent.
Then there is the smell, which clears rooms and divides friendships. If you are curious, try frozen durian in smoothies or ice cream first.
Cold mutes the aroma while the flavor still shines. You might surprise yourself and go back for seconds.
13. Natto
Natto asks for commitment. Those sticky strands and funky aroma tell you this is fermented with personality.
Fans mix it with hot rice, soy sauce, and mustard, then swear by the protein and probiotics.
For beginners, the texture feels alien. Stir vigorously to build creaminess, add scallions and a raw egg yolk, and the flavor rounds out.
Take three bites before deciding. It can shift from strange to comforting quickly.
14. Vegemite and Marmite
Vegemite and Marmite are savory umami concentrates that reward restraint. Spread thin over buttered toast and you get salty, malty depth that wakes your palate.
Grow up with it and you crave that morning jolt.
Arrive unprepared and the intensity stuns. The trick is butter first, then the thinnest swipe.
Add sliced tomato or avocado to soften the punch. Soon you will be portioning it like a pro.
15. Cottage cheese
Cottage cheese is a high-protein chameleon. Fans love it sweet with fruit or savory with pepper and tomatoes.
The curds are cool and creamy, perfect for quick breakfasts and post-workout snacks without fuss.
For others, the lumpy texture is the whole problem. Try small-curd versions or blend it smooth into dips and pancakes.
Salt, herbs, and a splash of olive oil turn it into something Mediterranean and welcoming.
16. Mayo
Mayo is the quiet hero of sauces and sandwiches. Fans appreciate its silky body, gentle tang, and the way it carries garlic, herbs, and spice.
From aioli to ranch, it makes everything feel richer without shouting.
Haters call it gloopy and bland. If texture scares you, whisk in lemon, mustard, or yogurt for lift.
Try a thin swipe on grilled bread to crisp it beautifully. Sometimes technique changes minds faster than arguments.
17. Mushrooms
Mushrooms deliver meaty umami without meat. Sear them hard and they go nutty, juicy, and deeply savory, perfect for pastas and steaks.
Fans love how they soak up butter, soy, and herbs.
Others call them sponges and side-eye the gills. The fix is heat, patience, and space in the pan.
Cook until the water evaporates and edges brown. Suddenly the texture tightens and the skeptics soften.
18. Sardines
Sardines are pantry gold for believers. They are oily, rich, and packed with calcium and omega-3s.
Mash with lemon, capers, and herbs, and you have an instant toast topper that tastes fancy.
For the unsure, the little fish look intimidating. Use boneless skinless fillets to start, or tuck them into tomato sauce.
Heat mellows the flavor and turns skepticism into curiosity. Suddenly the tin becomes a shortcut to dinner.
19. Bitter melon
Bitter melon wears its name honestly. Fans cherish that bold bite, especially against rich pork, eggs, or fermented black beans.
Handled well, the bitterness sharpens flavors around it like a squeeze of grapefruit.
For many, it is simply too much. Salt, blanching, and slicing thin help tame the edge.
Pair with aromatics and a touch of sweetness so the dish feels balanced rather than punishing.
