Let’s be honest: we’ve all faked enthusiasm for a “fancy” food at least once. Whether it’s health hype, guilt, or pure peer pressure, we’ve tolerated certain foods instead of loving them. Here are 10 overhyped foods people claim to love, but really can’t stand.
9. Black Licorice
That anise-flavored candy you either love or loathe? It turns out most people lean toward loathing. While some enjoy the unique taste, many find it medicinal or unpleasant. So next time you see a bowl of black jelly beans and left it untouched, remember that you’re in the majority.
8. Quinoa
Once an ancient grain staple in South America, this humble seed became popular for having nutritional benefits. It’s high in protein and also has gluten-free credentials. The problem? Many find its flavor bland and the texture slightly gritty. The surge in demand also made it significantly more expensive than other nutritious grains like millet.
7. Blue Cheese
That pungent, veiny cheese is common on charcuterie boards and in salads, but a 2025 YouGov poll revealed that almost 40% of Americans either dislike or hate it. Some describe the taste as being similar to vomit or, more charitably, just super funky. The pressure to appear sophisticated often leads people to eat blue cheese, pretending to appreciate its “complex” flavor.
6. Avocado
While avocado’s creamy texture is pleasant, the flavor itself is mild and described as tasting “like the color green.” The real issue is the culture and environmental cost. Avocado consumption in the US increased from 436 million pounds in 1985 to 2.7 billion by 2020. This demand has a dark side, contributing to deforestation, significant water usage, and illegal activity in farming regions.
5. Kombucha
This fermented tea has a vinegary tang and slimy SCOBY (symbiotic culture of bacteria and yeast), making it a hard sell for many. While fans praise its probiotic benefits, the jury is still out on whether it’s a true healthy drink or just an overhyped trend. It costs more than a latte and often contains fewer probiotics than yogurt.
4. Foie Gras
Considered the epitome of French luxury, foie gras is made from the fattened liver of a goose or duck. The buttery texture is achieved through gavage, which is a controversial force-feeding process. This ethical baggage, combined with slimy texture, makes it a prime candidate for foods people pretend to like.
3. Truffles and Truffle Oil
Truffle oil often contains no actual truffles. Most are made with a synthetic compound that gives a one-note, overpowering flavor many chefs dislike. However, this didn’t stop restaurants from dousing fries and pasta in it to fancy them up and inflate prices. Consumers wanting to look sophisticated often praise the flavor without realizing it’s a chemical imitation.
2. Caviar
Nothing screams luxury quite like caviar. But do people actually enjoy those salty fish eggs? A 2025 YouGov poll found that over 40% of Americans dislike or hate it. Historically, caviar was considered poor man’s fare, but scarcity transformed it into a status symbol. Still, many find the taste overwhelmingly fishy and the texture off-putting.
1. Raw Oysters
As for raw oysters, the biggest hurdle for most is the texture, which has been described as “phlegm-adjacent.” In the 19th century, oysters were cheap working-class food, similar to fast food today. Overharvesting, pollution, and typhoid outbreaks in the early 20th century made them scarce, and in turn, luxurious. Today, many slurp them down, chasing status more than satisfaction.
