12 Foods You May Never Love No Matter What

Taste is personal, but some foods never win everyone over. You might try them in different dishes, dressed with sauces, or cooked in clever ways, yet they remain on your personal “no thanks” list. Whether it’s texture, smell, or an overwhelming flavor, these are foods that even the most adventurous eaters often can’t embrace. Here’s a look at 12 foods that continue to spark debate at dinner tables everywhere, no matter how often chefs or friends try to convince you otherwise.

1. Liver

Liver is nutrient-rich, packed with iron and vitamins, but that metallic aftertaste is enough to turn you off for life. Some people enjoy it smothered in onions or served with rich gravies, yet the chewy texture and strong mineral flavor can be overwhelming. Even when chefs prepare it delicately, that signature bitterness often lingers. For many, the thought of cutting into a slice of liver feels less like a treat and more like a challenge, which is why it tops the list of foods people may never love.

2. Anchovies

Anchovies are tiny, salty, and loaded with umami, but their intensity often makes them polarizing. You’ll find them hiding in Caesar dressing, boosting sauces, or layered on pizza, where their presence is hard to ignore. Even when finely chopped or blended, that bold fishy punch announces itself instantly. For some, anchovies add depth and character. For others, they overwhelm every bite. If you’ve tried them more than once and still wrinkle your nose, chances are anchovies will never make it into your grocery basket.

3. Brussels Sprouts

Brussels sprouts have seen a culinary makeover, often roasted with balsamic glaze or tossed with bacon. Despite the effort, their cabbage-like bitterness remains a deal breaker for many. The dense texture can feel heavy, and when overcooked, the sulfurous smell only adds to the dislike. Even when crisped and caramelized, they still carry that earthy flavor some can’t stomach. If every holiday meal has included someone insisting “you just haven’t had them right,” you’re not alone in refusing to make peace with sprouts.

4. Blue Cheese

Blue cheese brings sharpness, funk, and creaminess, but it also smells like something pulled from a forgotten fridge drawer. That moldy tang, while prized by cheese lovers, can make others gag before the first bite. Its crumbly texture and piercing flavor overpower salads, dips, or burgers for those who aren’t fans. No amount of pairing with fruit or wine can disguise its distinct edge. If you’ve tried and failed to enjoy it, you may simply belong to the group that finds blue cheese unforgettable for all the wrong reasons.

5. Cilantro

Cilantro divides people like few ingredients can. For some, it adds freshness and brightness. For others, thanks to genetics, it tastes like soap. No amount of persuasion or recipe tinkering will change that perception, because it’s rooted in biology. Entire cuisines use cilantro as a garnish or foundation, but for those with this genetic trait, it ruins a dish instantly. If cilantro tastes like biting into dish soap for you, then avoiding it altogether is the only solution. It’s one of the most stubborn food aversions around.

6. Oysters

Oysters are praised as delicacies, often served raw on the half shell with lemon or hot sauce. Still, many can’t get past their slippery, slimy texture. The briny taste, described by fans as “like the ocean,” often feels overpowering if you’re not prepared for it. Cooked oysters can be easier to handle, but they don’t lose that chewy consistency. For some, the entire experience feels less like eating and more like swallowing something foreign. If they’ve never won you over, chances are they never will.

7. Tofu

Tofu is versatile and takes on the flavor of whatever it’s cooked with, yet its blandness and sponge-like texture remain divisive. Some people see it as a blank canvas. Others find it mushy, watery, and unsatisfying no matter the preparation. Even when fried crisp or simmered in flavorful sauces, tofu often fails to win over those who prefer hearty, meaty bites. Its reputation as a “healthy substitute” doesn’t help either. If tofu hasn’t won you over by now, it likely never will.

8. Okra

Okra is a staple in many cuisines, especially in stews and gumbos, but its slimy texture makes it a tough sell. Even when fried to crisp perfection, the gooey interior can catch you off guard. Some love the way it thickens soups, while others feel it turns every dish into something unpleasantly sticky. The taste itself is mild, yet the mouthfeel overshadows it. If the texture makes you cringe, no cooking method can fully erase that reaction, leaving okra firmly in the “not for me” category.

9. Durian

Durian is infamous for its pungent smell, which has been compared to rotting onions or sewage. Fans swear the creamy flesh tastes sweet and custardy, but getting past the odor is a hurdle many can’t clear. Even if you manage to try it, the dense, rich flavor can feel cloying. It’s banned in some public spaces in Asia because of the smell alone. If the idea of eating something with that reputation turns your stomach, you’ll likely never join the ranks of durian enthusiasts.

10. Black Licorice

Black licorice is deeply polarizing. Its bold, medicinal flavor comes from anise, which some adore and others despise. Candy should feel comforting and indulgent, but black licorice often feels like swallowing cough syrup. No matter how it’s presented in ropes, coins, or candy mixes; it rarely converts skeptics. For many, the strong aftertaste lingers unpleasantly long after the bite is gone. If every Halloween you’ve pushed it aside in favor of sweeter treats, black licorice is probably destined to remain off your list forever.

11. Beets

Beets are celebrated for their nutrition and vibrant color, but their earthy flavor is hard to mask. Roasting can bring out sweetness, and pickling adds tang, yet the soil-like taste remains unmistakable. Some people describe eating beets as chewing dirt, which makes them nearly impossible to enjoy. Their tendency to stain everything from cutting boards to your hands doesn’t help their reputation. If you’ve tried them in salads, soups, or juices and still don’t like them, beets may never earn your affection.

12. Natto

Natto, a traditional Japanese dish made from fermented soybeans, is known for its sticky, stringy texture and pungent smell. It’s praised for its health benefits, but its gooey consistency can be a shock for first-timers. The aroma alone is enough to deter many. Even with rice or soy sauce to mellow it, the unusual mix of strong flavor and slime-like texture leaves some people baffled. Natto is beloved in Japan, but for many outside the culture, it’s one of those foods you’ll never love.