Food is full of contradictions. You’ll find the most stinky cheeses, the weirdest textures, and the strangest pairings, and yet, somehow, they work. Here are eight foods that look like a dare, but they’re simply strange-but-delicious bites that deserve a second look (and maybe a first taste).
8. Blue Cheese
Blue cheese smells like gym socks to many but somehow…it ends up on fancy charcuterie boards. The funky smell comes from special molds that release compounds also found on human skin. But take a bite, and you’ll get creamy and bold flavors that pair well with honey or figs!
7. Brussels Sprouts
Brussels sprouts used to be the vegetable parents forced on kids. But things changed in the 1990s when scientists bred out much of the bitterness. That’s also the time when roasting and pan-searing brussels sprouts became a thing. The process caramelized the sprouts’ natural sugars, turning them into something crispy, nutty, and quite addictive.
6. Raw Oysters
Oysters are slimy and slightly alien-looking, but their flavor is almost magical. Their flavor is mirror of the ocean, so an oyster from cold Atlantic waters tastes briny and sharp, while one from the Pacific might be sweet and buttery. A tip? Chew them (don’t just swallow) to unlock the full flavor.
5. Tater Tots
Believe it or not, this classic snack started as a potato garbage. Tater tors were literally leftovers from french fry production in the 1950s. The founders shredded the bits, mixed them with flour and seasoning, then shaped and fried them into tiny cylinders. Today, they’re the star of bar snacks, loaded casseroles, and even tot-based nachos.
4. Kimchi
The first whiff of kimchi smells like something you should throw away: sour, spicy, and pungent. But add in garlic, chili, and ginger, and you’ve got layers of delicious flavor. The fermentation also transformed this dish into a nutritional powerhouse, delivering probiotics that are good for your gut health.
3. Kool-Aid Pickles
This isn’t a prank, but a Southern secret. As weird as it sounds, the combo works. You take a regular pickle, drop it in Kool-Aid with sugar, and let the brine transform into something fruity and neon-colored. Some people call them “pickle candy,” which honestly makes sense.
2. Natto
Imagine a bowl of fermented soybeans covered in sticky slime. That’s natto and it’s visually challenging. But that gooey texture isn’t rot. It’s a byproduct of fermentation that’s full of probiotics, Vitamin K2, and an enzyme linked to heart health. In Japan, it’s a traditional breakfast food that’s earthy and nutty, eaten over rice with mustard or soy sauce.
1. Apple Pie with Cheddar
Putting cheese on apple pie sounds like a culinary betrayal, but it’s been happening since the 17th century. In England, pies were traditionally paired with dairy sauces, and when the custom crossed the Atlantic, cheddar became the topping of choice in regions like New England. The added flavor just works. The salty bite of cheddar cuts through the pie’s syrupy sweetness!