Some foods have the power to divide a room faster than any debate.
One person’s comfort food is another’s culinary nightmare, and everyone has that one dish they’ll defend to the end.
From strong flavours to odd textures, these are the foods that spark love or loathing in equal measure.
All information is provided for general interest only. Personal taste preferences vary widely, and examples are based on general public opinion.
1. Coriander (Cilantro)
For some folks, this herb tastes fresh and citrusy, brightening up curries and salsas beautifully.
For others? Pure soap.
Scientists reckon a specific gene makes certain people taste aldehydes in coriander, the same compounds found in actual soap and lotions.
It's not fussy eating – it's literally in your DNA.
About one in ten people have this genetic quirk, making coriander their culinary nemesis.
2. Olives
These little Mediterranean gems are an acquired taste that many never quite acquire.
Their sharp, briny flavour and slightly squishy texture can be off-putting at first bite.
Packed with healthy fats and antioxidants, olives come in dozens of varieties from mild to intensely salty.
Green ones tend to be firmer and more bitter, whilst black olives offer a softer, mellower experience for olive sceptics.
3. Anchovies
These tiny fish deliver a flavour wallop that's completely disproportionate to their size.
Intensely salty and fishy, anchovies can overpower a dish if you're not expecting them.
Fans adore how they melt into sauces, adding depth to everything from Caesar dressing to puttanesca.
Haters find them overwhelmingly pungent and impossibly salty, often picking them off pizzas with visible disgust.
4. Blue Cheese
Mould running through your cheese might sound dodgy, but blue cheese lovers wouldn't have it any other way.
That sharp, tangy, almost spicy flavour comes from Penicillium cultures doing their funky work.
The pungent aroma alone is enough to send some people packing, whilst others crave that creamy, complex bite.
Stilton, Roquefort, and Gorgonzola each bring their own personality to the party.
5. Brussels Sprouts
These mini cabbages have suffered from decades of being boiled into submission, creating generations of sprout-haters.
When roasted properly with a bit of seasoning, they transform into caramelised, nutty little gems.
The bitterness that puts people off comes from compounds called glucosinolates, which some taste more strongly than others.
Younger sprouts tend to be sweeter and less bitter overall.
6. Black Liquorice
Anise flavour is what makes black liquorice so polarising – it's like marmite in sweet form.
That distinctive taste comes from compounds similar to those in fennel and star anise, creating an almost medicinal quality.
Some people find it sophisticated and nostalgic, whilst others reckon it tastes like eating a cough sweet.
Scandinavian countries are absolutely mad for it, producing dozens of varieties.
7. Pineapple On Pizza
Perhaps the most contentious food debate of our time, this combination has launched a thousand arguments.
The sweet, juicy pineapple against savoury cheese and tomato creates a flavour contrast that some find brilliant and others find absolutely criminal.
Invented in Canada in 1962, Hawaiian pizza remains wildly popular despite the haters.
The fruit's acidity actually cuts through rich, fatty toppings quite nicely.
8. Tofu
This soybean curd gets unfairly labelled as bland and boring by its critics.
Truth is, tofu's superpower is absorbing whatever flavours you throw at it, making it incredibly versatile.
The texture issue is real though – some varieties are silky smooth, others are firm and almost chewy.
Press it properly, season it well, and cook it right, and even sceptics might change their tune.
9. Pickles
Cucumbers that have taken a vinegar bath divide people right down the middle.
That sharp, tangy crunch is absolute heaven to pickle lovers, who'll happily munch them straight from the jar.
Haters find them overwhelmingly sour and can't understand why anyone would ruin a perfectly good cucumber.
The fermentation process creates probiotics that are brilliant for your gut, adding nutritional value to the debate.
10. Mayonnaise
This creamy condiment inspires surprisingly strong feelings for something so seemingly innocent.
Made from eggs and oil emulsified together, mayo's rich, tangy flavour enhances sandwiches and salads for its fans.
Critics find the texture slimy and off-putting, and the thought of eating that much oil in one go makes them queasy.
Store-bought versions taste quite different from homemade, which might explain some of the divide.
11. Mushrooms
Fungi on your plate isn't everyone's cup of tea, despite mushrooms being packed with nutrients.
That earthy, umami flavour and slightly spongy texture creates passionate fans and equally passionate avoiders.
Some people have a genuine texture issue with how mushrooms feel when you bite into them – sort of squeaky and slippery simultaneously.
There are thousands of edible varieties, each with distinct flavours worth exploring.
12. Avocado
Millennials supposedly can't afford houses because of their avocado toast obsession, which tells you how popular this fruit has become.
That buttery, creamy texture and mild, nutty flavour make avocados incredibly versatile.
Detractors find them bland, mushy, and overrated, not understanding what all the fuss is about.
They're loaded with healthy fats and nutrients, though they do brown ridiculously quickly once cut.
13. Sushi
Raw fish isn't a natural starting point for many Western palates, making sushi quite divisive.
The combination of vinegared rice, fresh fish, and seaweed creates complex flavours and textures that enthusiasts absolutely worship.
Those who can't get past the raw element often stick to cooked options or avoid it entirely.
Quality matters enormously – bad sushi is truly grim, whilst good sushi is transcendent.
14. Ketchup
This ubiquitous condiment appears on tables everywhere, yet some people absolutely despise it.
Sweet, tangy, and tomatoey, ketchup enhances chips and burgers for millions whilst others find it cloying and artificial-tasting.
The sheer amount of sugar in commercial ketchup surprises many people – some brands contain more sugar than ice cream.
Homemade versions taste completely different, being less sweet and more complex.
15. Peanut Butter
Americans grow up on this stuff, whilst Brits often find it peculiar and overpowering.
That thick, sticky texture and intense nutty flavour can be quite challenging if you're not accustomed to it.
Fans love how it sticks to the roof of your mouth and provides lasting energy from protein and healthy fats.
Smooth versus crunchy creates another entirely separate debate amongst peanut butter enthusiasts.
16. Onions
These pungent vegetables form the flavour base of countless dishes worldwide, yet some people absolutely cannot stand them.
Raw onions bring sharp, eye-watering intensity, whilst cooked ones become sweet and mellow.
Texture is often the issue – that slight crunch in cooked dishes makes some people gag.
Onion-haters often have to navigate restaurant meals carefully, as they're hidden in nearly everything savoury.
17. Wasabi
This bright green paste delivers a nasal-clearing heat that's completely different from chilli peppers.
The intense, sharp sensation shoots straight up your nose, creating an experience that's thrilling for some and torturous for others.
Real wasabi is actually quite rare and expensive – most restaurants serve horseradish dyed green.
The burn fades quickly unlike chilli heat, which lingers annoyingly on your tongue.
18. Cottage Cheese
Those lumpy curds swimming in liquid whey create a texture that's deeply off-putting to many people.
Fans appreciate the mild, slightly tangy flavour and high protein content that makes it brilliant for healthy eating.
Critics find it slimy, lumpy, and altogether unpleasant – like eating chunky milk that's gone slightly wrong.
Mixing it with fruit or using it in cooking can make it more palatable for the undecided.
19. Garlic
Vampires aren't the only ones avoiding this pungent bulb – some humans can't stand it either.
When cooked, garlic becomes sweet and mellow, adding depth to virtually any savoury dish.
Raw garlic is another beast entirely, bringing fierce, lingering sharpness that permeates your breath for hours.
The sulphur compounds responsible for garlic's flavour are the same ones that make your breath smell dodgy afterwards.
