The 5 Most Disliked Foods (and Why Chefs Think People Can't Stand Them)

No matter how much we try, there are certain foods that just don't appeal to us. Some of these aversions are related to taste and texture, while others stem from cultural influences, as explained by Ashley Lonsdale, chef-in-residence at ButcherBox. "There's also a genetic factor," she notes. "We should all be understanding of those who dislike cilantro; a genetic variation makes anything with cilantro taste like soap. Beyond that, preferences are fairly flexible."

Similarly, the foods we were made to eat as kids can leave lasting negative associations (both in taste and in memory), which can lead to a lifelong aversion to those foods, says Justin Lee, chef-owner at Fat Choy. "Additionally, it can be hard to develop a taste for foods that are common or cherished in other cultures," he adds. To help us better understand the most disliked foods—and the reasons behind the dislike—we asked professional chefs to share their clients' most hated foods.

The 6 Most Disliked Foods (and Why)

1. Mushrooms

"People who are sensitive to textures often dislike mushrooms or eggplant due to their spongy or slimy nature, which depends on how they are prepared," says Lonsdale. "They're different from other vegetables we're accustomed to." Mushrooms, especially when stored improperly or kept in the fridge too long, develop a slimy texture. For many, this texture makes it a tough food to appreciate.

2. Anchovies

"Although anchovies (and tinned fish in general) have become more popular in the United States recently, they remain a food many avoid," Lonsdale notes. "Their potent, fishy odor is unmistakable and can be off-putting." Anchovies are often found as toppings on beloved dishes like pizza, which makes them a divisive ingredient.

3. Offal

"Offal, particularly liver and sweetbreads, have a rich and earthy flavor, but the intensity is overwhelming for some people," says Lonsdale. "In addition to the taste, many people are uncomfortable with the concept of eating organ meats, even though they’re packed with nutrients." Overall, certain meats can be challenging to enjoy if their texture is unexpected or unfamiliar.

4. Blue Cheese

You’ve probably encountered someone who finds blue cheese unbearable in both taste and smell. With its strong, pungent odor and blue, moldy appearance, it is one of the most disliked cheeses. (But don’t worry—the mold in blue cheese is completely safe to consume if you decide to give it another shot.)

5. Cilantro

The cilantro "soap gene" is real. Around four to 14% of Americans carry the cilantro soap gene, which causes their olfactory receptors to detect the presence of cilantro as having a soapy, bitter taste.

6. Okra

Much like mushrooms and eggplant, okra has a slimy texture that some people find difficult to tolerate. The vegetable contains a natural mucilage that often deters people from trying it—unless they know the proper cooking technique.

Is There a Way to Enjoy the Foods You Hate?

Fortunately, yes! There are many ways to learn to enjoy foods you usually dislike, particularly if you’re patient with yourself. "Moderation and a careful touch with strong-flavored ingredients can help tone down the intensity," says Lee. "For instance, frying or sautéing Brussels sprouts has changed how Americans feel about the boiled versions they hated as kids—cooking techniques really make a difference with many ingredients." If you’ve mastered certain vegetables, try applying the same cooking methods to foods you don’t like.

"For those willing to give foods they dislike another shot, it's worth experimenting with these ingredients in different contexts," says Michael Parlapiano, managing director at The Culinary Edge. "For instance, anchovies might be overwhelming as a pizza topping, but they become much more palatable when used as a subtle component in Caesar dressing."

Lonsdale recommends pairing foods you dislike with contrasting flavors. "For example, chicken liver mousse is often paired with sharp, acidic flavors like pickles and mustard to balance its richness," she says. "Do a bit of research to find out if there’s a way to counteract the intensity of the foods you don’t enjoy." It might take time, effort, and patience, but there are many ways to learn to appreciate foods you once hated!