9 Most Hated Foods We Secretly Can’t Stop Eating

Some foods divide people like nothing else. They spark debates at dinner tables, family gatherings, and even online. The funny part is, the same dishes people loudly claim to hate often show up on their plates when no one’s looking. Whether it’s the bold flavors, odd textures, or just childhood associations, certain foods are destined to stay controversial. Still, they keep finding their way back into our kitchens. Here are 9 “hated” foods we secretly can’t resist.

1. Anchovies

Anchovies sit at the top of the list of polarizing foods. People complain they’re too salty, too fishy, or simply overwhelming on a pizza. Yet those same qualities are exactly what make them irresistible in the right dish. When melted into sauces or added sparingly to salads, anchovies bring a savory punch that’s hard to beat. Even the most vocal critics often eat them unknowingly in Caesar dressing, proving their flavor power sneaks into far more meals than people admit.

2. Brussels Sprouts

Brussels sprouts were once dreaded, often boiled until mushy and bitter. But when roasted or grilled, they transform into something sweet, nutty, and crisp around the edges. Their revival has turned skeptics into fans, though many still claim to dislike them out of habit. Even so, these little cabbages keep showing up on menus and dinner tables. Tossed with garlic, bacon, or balsamic glaze, Brussels sprouts win over more people than they lose, making them one of the most misunderstood veggies.

3. Blue Cheese

Blue cheese is famous for its sharp aroma and bold flavor that people either love or swear off forever. But here’s the catch plenty who dislike it straight will happily eat it crumbled over salads, melted into burgers, or blended into creamy dressings. The tangy bite cuts through rich foods and adds depth that’s tough to replace. Even those who complain about the smell often find themselves enjoying it in small doses, proving its divisive reputation doesn’t stop it from being a staple.

4. Black Licorice

Black licorice is one of the most polarizing sweets out there. The flavor is strong, herbal, and completely different from other candies. Plenty of people make dramatic faces when they taste it, yet it never disappears from candy aisles. Some eat it for nostalgia, while others crave its unique taste that stands out from sugary norms. Even if it’s not a crowd favorite, black licorice holds its ground, with secret fans who keep it alive despite its controversial reputation.

5. Olives

Olives often divide eaters too briny, too bitter, too unusual. Yet they remain a fixture on cheese boards, in martinis, and topping pizzas. The truth is, olives are addictive once you get used to them, offering a savory complexity that balances salty and earthy flavors. Many who claim to dislike them still eat them in tapenade or tucked into Mediterranean dishes. Their unique taste keeps them in constant demand, proving that even the haters can’t fully escape their influence at meals.

6. Cottage Cheese

Cottage cheese gets a bad reputation for its lumpy texture, which turns off a lot of people before they even taste it. Still, it’s one of those foods that keeps coming back. High in protein and mild in flavor, it’s often eaten with fruit, mixed into recipes, or spread on toast. Many who reject it plain end up liking it when it’s part of something else. Despite the skepticism, cottage cheese remains a quiet favorite in countless kitchens packed with protein and nutrients, ready for sweet or savory dishes.

7. Pickles

Pickles spark endless debates. Some love their sour crunch, while others can’t stand the tangy bite. Yet somehow, they end up on burgers, sandwiches, and even fried at restaurants. People may pull them out of a deli sub, but then snack on them straight from the jar later. The balance of brine, crunch, and vinegar makes them strangely addictive. Even if they’re controversial, pickles are here to stay, sneaking onto plates whether people like it or not.

8. Tofu

Tofu is often dismissed as bland or unappealing, but that’s exactly what makes it versatile. It soaks up marinades, spices, and sauces, transforming into something flavorful when cooked well. Many people criticize it, yet unknowingly enjoy it in stir-fries, soups, or desserts. Its texture can be off-putting at first, but it adapts to so many dishes that it wins quiet fans everywhere. Tofu may never escape its “boring” label, but it’s eaten more often than most admit.

9. Liver

Liver has long been labeled a food people love to hate. Its strong taste and unique texture are hard for some to embrace. Yet liver remains a traditional ingredient in countless cultures, cooked into pâté, fried with onions, or added to stuffing. Many who claim to dislike it still eat it unknowingly in spreads or sausages. Its nutritional benefits and distinct flavor keep it from disappearing, even if people hesitate to admit they enjoy it now and then.