The Most Divisive Foods — Which Side Are You On?

This article uses AI assistance.

Some foods really get people fired up, pushing them firmly into the love or hate camp. It’s surprising how often it’s the texture, not the taste, that turns someone off. Whether you’re a fan or can’t stand them, chances are your feelings are pretty strong on the following foods.

Woman refusing food.Photo byPhoto credit: Shutterstock.

Mushrooms

Earthy and umami or slimy and tasteless? Mushroom lovers can’t get enough of their savory depth, while haters focus on their texture and sometimes muddy flavor.

Licorice

The strong, sweet, and slightly bitter taste of licorice is as polarizing as food can get. Fans love its unique anise-like taste, while detractors can’t get past the overpowering flavor that lingers.

Olives

Olives are a tale of two tastes: briny and rich, or overly salty and bitter to some. Olive enthusiasts rave about their savory depth, while critics can’t shake off the intense saltiness.

Cilantro

It’s all in the genes for cilantro. Some savor its fresh, lemony zest, while others taste soap due to a specific genetic trait. You either love it in your tacos or want absolutely nothing to do with it.

Cilantro.Photo byPhoto credit: Shutterstock.

Mayonnaise

Creamy dream or gloopy nightmare? Mayo fans love its smooth texture and versatility in dishes, while haters detest its heavy, sometimes overpowering richness and blubbery texture.

Anchovies

Tiny fish, huge flavor divide. Anchovy aficionados appreciate the salty, umami kick they add to dishes, whereas the anti-anchovy crowd can’t get past the strong fishy taste or straight up appearance when you open the tin.

Pickles

Crunchy and tangy or just plain sour? Pickle lovers relish the sharp vinegar bite, while those on the other side find the brine too aggressive for their tastes.

Raisins

The polarization of raisins started early for many of us as we found snack packs in our packed school lunches. They’re either little bursts of sunshine in your palm or wrinkly reminders of grapes that could have been.

White Chocolate

Creamy and sweet or just too sugary? Fans of white chocolate enjoy its rich, milky taste, while critics argue it lacks the depth of real chocolate and just tastes like pure sugar, overpowering anything it touches.

Raisins.Photo byPhoto credit: Shutterstock.

Coconut

Tropical treat or textural turnoff? Coconut lovers praise its sweet, nutty flavor and recent versatility for uses that from span drinks to cooking oil and even body lotions. Detractors dislike the chewy texture and overpowering taste.

Candy Corn

A Halloween classic that splits the room. Its sweet, waxy texture charms some, while others criticize it for being too sugary and artificial-tasting.

Matcha

Vibrant and earthy or bitterly grassy? Matcha enthusiasts love its complex, smooth flavor and health benefits, while others can’t get past its potent, bitter taste that's akin to lawn clippings in your cup.

Oysters

Oysters split the room faster than a dropped fork. To some, they’re a dive into ocean bliss begging for hot sauce and mignonette to others, a slimy gross mess.

This article first appeared on Running to the Kitchen.