24 Meals and Drinks That Don’t Stay As much as the Hype

Food trends can be quite powerful, from the fondue obsession in the 70s to the sun-dried tomato rage in the 90s.

People seem to be always hyping up the latest food trend, but many don’t understand the appeal of some of the most popular foods. Not everything lives up to the hype- or price tag- and some celebrated foods are downright gross.

1. Gold Flakes

Gold flakes are by far the most overhyped food item. They have zero taste, an unpleasant foil-like texture, and cost an arm and a leg. They’re much more a flashy status symbol than something real food lovers appreciate, but some of the best restaurants continue to sprinkle them on food.

If it doesn’t add flavor, I don’t want it on my plate, and I definitely don’t want to pay for it.

2. Cold Brew

Is cold brew coffee all that different from drip coffee? Cold brew is a popular coffee drink nowadays, but many wonder if this latest food trend is worth the extra cost and time. The drink takes at least 24 hours to brew and usually costs at least 50% more than drip coffee, yet people flock to places that serve it.

News flash: you can also drink cold coffee by brewing some as usual, pouring a cup, and placing it in the fridge. There’s no way it tastes any different from coffee that’s actually been cold-brewed.

3. TikTok’s Pink Sauce

Don’t get me wrong- I love pink, it’s a great color, but this was a travesty. The Pink Sauce from TikTok had a big moment, and people rushed to order it online or find it in grocery stores. To many, including myself, the desire to try this weird, not FDA-approved sauce is baffling, especially when no one discusses the flavor profile.

Thankfully, this odd social media moment is over, but some still question why it happened to begin with. I count myself among them.

4. Deep-Fried Oreos

Oreos are perfectly wonderful on their own. They do not need to be doused in a heavy batter and fried into submission. Frankly, the fried exterior adulterates the Oreo, taking away the beauty of its simplicity. They’re also unpleasant to eat because they fall apart and make it difficult to bite.

In my area, these are commonly found at community and county fairs, along with a plethora of other strange food combinations—and I’m much more likely to try something I can’t make in my kitchen.

5. Activated Charcoal Anything

I always thought activated charcoal was for cleansing skin and whitening teeth, but apparently, some people eat it. I guess it’s technically helping their teeth by proxy. Black burger buns, black ice cream cones, black bagels, and other foods are made with charcoal to create an unorthodox appearance, but it seems unnecessary and unsettling.

I’m quite happy with my beige bagels, thank you very much.

6. Pink Himalayan Salt

Okay, I’ll admit I tend to fall for this one. Pink salt sounds so adorable and enticing, like it would taste sweeter or richer than regular white salt. However, it tastes the same as standard sea salt but costs twice as much. People who serve food touted as special because they use pink salt are lying to you.

If you’re willing to pay more for aesthetic preference, be my guest.

7. Morel Mushrooms

This type of mushroom has a unique appearance, as the caps almost resemble sponges or coral. It’s relatively rare and, therefore, expensive. I have not had the opportunity to taste one, but many online foodies report it is overrated and tastes similar to more common and affordable mushroom varieties.

Plus, morel mushrooms are difficult to come by and extremely expensive, as much as $30 a pound. You’re better off choosing a more sustainable fungi for your dinner plate.

8. Truffle Oil

I despise truffle oil and hate it when restaurants use it on everything. It tastes and smells like feet and completely envelops your senses in the worst way possible.

Again, I’ve not had the opportunity or finances to taste a real truffle. Still, I expect they are substantially better than truffle oil, which often isn’t even made with real truffles in the first place.

9. High-End Wine

While I love trying new wines, paying an excessive amount of money to find one that tastes good is usually unnecessary.

I’ve graduated from bagged wine to glass bottles, but I can’t see myself ever spending hundreds on a single bottle—plenty of vineyards make great-tasting spirits without the high-end price tag. Yet others definitely have no problem adding hundred-dollar bottles to their collections.

10. Caviar

For many, caviar seems to be the pinnacle of high-end food, but I’m not alone when I say it isn’t worth the hype. It has a strong fishy taste and slimy texture that’s absolutely unappealing, though its secondary rich, salty flavor draws people to buy expensive tins of it en masse.

Caviar may not be enticing to everyone, especially those who dislike seafood, but it remains popular among people looking to splurge. Perhaps it’s more of a status symbol than a beloved side dish.

11. Twinkies

Twinkies are an icon of American cuisine, though they are vastly overrated and taste worse than many other premade snack cakes. I don’t understand why someone would choose one of these yellow abominations when Cosmic brownies are sitting on the next shelf over.

Twinkies taste artificial, and if you want something sweet to munch on, they’re fine, but are they worth obsessing over? Nope.

12. Nutella

Nutella became popular when I was in middle school, and kids were claiming it was the new peanut butter. The peanut butter slander was unacceptable to me; many also feel Nutella is overhyped. It’s chocolatey and tasty but not worth making it your entire personality.

Plus, Nutella’s supposed health benefits are not all they’re cracked up to be. It contains a whopping 21 grams of sugar per 37-gram serving.

13. French Macarons

Many people find French macarons to be grievously overhyped and sought after. They are described as sticky and flavorless, which seems harsh to me. I adore French macarons and their many flavors, but the unique texture and subtle taste are not for everyone and probably not worth the high prices.

Don’t even get me started on baking them—the process is not for the weak and should not be attempted unless you’re willing to accept that your first attempts will not result in anything resembling a macaron.

14. Red Velvet Cake

You know red velvet is just chocolate, right? Technically, red velvet cake recipes call for less cocoa powder (and a lot more food coloring) than their chocolate counterparts, but they still taste exactly the same.

I won’t turn down a red velvet cupcake, or any dessert, for that matter. Still, it’s puzzling when people say red velvet is their favorite type of cake. Does that mean chocolate is also their favorite? Open your eyes, folks. Red velvet is just using its pretty privilege to lure you in.

15. Lobster

While lobster is considered a high-end protein many adore, others find it disgusting and gross. The crustaceans look like bugs, and dismembering a lobster can feel unpleasant, but I struggle to see how anyone could reject fresh lobster meats’ succulent, sweet, chewy flavor and texture.

Maybe it’s the knowledge that lobsters are boiled alive minutes before they make it to your plate that turns people off.

16. Oysters

Some people seem to be averse to seafood. Many argue that oysters are awful and that anyone who says they enjoy them is lying. I love them and see the appeal of that fresh, salty sea flavor, but not everyone is on board and thinks people overhype oysters way too much.

I once heard someone compare the texture of oysters to snot, which is both alarming and gross.

17. Kombucha

Kombucha drinkers are often accused of pretending to like this fermented, funky drink. However, people enjoy kombucha not only for its peculiar taste but also for its gut health properties and abundance of probiotics.

I can’t get into the flavor of this drink, but many fans hype kombucha up as the only drink worth pouring into your cup. It’s a no from me.

18. Bacon

I’m not sure how one could think bacon is overrated, but here we are. I think bacon is heavenly, though I can agree that it doesn’t necessarily belong in every dish, even though it works well with many ingredients.

Unlike kombucha, it will not do your body any favors; however, its crispy, smoky taste will make your mouth happy. We’re here for a good time, not a long time, folks!

19. Brioche

I never thought I’d see someone hate bread, though apparently, some foodies are tired of everything made of brioche, from French toast to burger buns.

This French variety of bread uses more egg and butter to create a fluffy and rich texture, but some folks miss the days when burger buns were just burger buns and not everything was made with fancy loaves.

20. Bubble Tea

Bubble tea has become super popular in the U.S. in recent years, and many think it’s an annoying fad that isn’t worth all the hype. I don’t think bubble tea will replace coffee or tea anytime soon, but it is more appropriate as an alternative to smoothies and other heavy drinks that act more like snacks.

Plus, I don’t want to have to chow down on tapioca every time I take a sip of my drink.

21. Squid Ink

Squid ink is popular in fancy pasta places, but many don’t understand why anyone would want to consume it. Like activated charcoal, it turns food — especially pasta — black, creating a more interesting appearance. However, it doesn’t add much flavor and no texture, so it costs a pretty penny for something that is only visual.

Squid ink will also most definitely stain your teeth and tongue, which is not a great look for date night.

22. Avocado Toast

The recent love for avocado toast is just as strong as its hate. While some will chow down on avocado toast any chance they get, others think this mushy, flavorless topping makes bread soggy.

In reality, the sweet, earthy flavors and health benefits made this snack so popular in the U.S.. You can pair avocado with anything from poached eggs to salmon and, of course, tacos. Now, if only millennials would stop spending so much on avocados so they could afford to buy a home...

23. Kale

Nowadays, people love to put kale in everything from soups to salads to sandwiches to pasta and everything in between. I don’t understand the appeal of this dry, leafy green, which always leaves me with heartburn, and many foodies feel it’s tiresome to see it in every menu item.

If a vegetable needs to be snuck into a recipe (especially a smoothie or dessert) to be enjoyed, then maybe it’s time to let it rest in peace off the plate.

24. Flamin’ Hot Cheetos

I recently tried Flamin’ Hot Cheetos for the first time. They were good, but not great. Some people are seriously obsessed with this spicy snack and talk about it like it’s the best food item ever conceived.

Even though I enjoyed Cheetos, I don’t get their cult status, and I definitely can’t see myself going out of my way to add more to my snack cupboard.