1. Candy Corn
Candy corn is an iconic American Halloween treat, often adored for its colorful, tri-colored shape that resembles kernels of corn. The candies are sweet, waxy, and chewy, offering a pure sugar rush that many people enjoy during the fall season. It’s a nostalgic candy that evokes memories of Halloween festivities and trick-or-treating.
However, outside of the U.S., candy corn isn’t always seen in a positive light. The texture, which some describe as too waxy or rubbery, doesn’t sit well with many non-Americans, and the overwhelming sweetness of the candy is often off-putting. To people from countries where candies are made with more refined or natural flavors, the synthetic taste of candy corn can be overwhelming. For those who didn’t grow up with candy corn, its appearance alone can be confusing, making it a hard candy to love, according to Corrie Cooks’ list.
2. Peanut Butter and Jelly Sandwiches
Peanut butter and jelly sandwiches, or PB&J, are a quintessential part of American childhood. This classic combo of smooth or crunchy peanut butter paired with sweet fruit jelly is often served between two slices of soft bread. For many Americans, it’s a go-to lunch or after-school snack, cherished for its simplicity, nostalgia, and ability to provide both protein and sweetness in one bite. Whether it’s made with grape, strawberry, or even raspberry jelly, there’s something comforting and familiar about this sandwich.
However, according to John Andrews from Unify Cosmos, for people outside the U.S., the combination of peanut butter and jelly can seem downright strange. In many other countries, peanut butter is usually spread on bread with savory toppings like honey or used in cooking, and fruit spreads are kept strictly separate from peanut butter. The thought of pairing something salty with something sweet is unconventional in many cultures where the rules of flavor pairing are more defined. To those unfamiliar with it, the idea of a sticky, nutty paste being combined with sugary, gelatinous jelly is just too unusual to comprehend.
3. Biscuits and Gravy
Biscuits and gravy are an iconic breakfast dish from the Southern United States, comprising soft, fluffy biscuits smothered in a rich, creamy sausage gravy. It’s a beloved comfort food for many Americans, known for being both filling and delicious. The biscuits are often buttery and flaky, offering a perfect balance with the savory, sausage-laden gravy, which is typically made with sausage crumbles, milk, and seasoning. For many, it’s the ultimate indulgence for a lazy Sunday morning.
However, for people from other countries, the concept of biscuits (which are more like scones in the U.S.) paired with gravy is totally perplexing. According to Joe Frankel from Spotlight Feature, in many countries, gravy is reserved for meats or potatoes, not for breakfast pastries. The idea of pouring a thick, savory sauce over soft, bread-like biscuits isn’t something people are accustomed to. Plus, the creamy, sausage-based gravy might be considered a bit too heavy for a morning meal. For cultures that typically prefer lighter, more refreshing breakfast options, biscuits and gravy can be a strange and difficult dish to wrap their heads around.
4. Spray Cheese
Spray cheese, a popular American snack, comes in an aerosol can and dispenses a yellow cheese-like substance that’s perfect for spreading on crackers or consuming straight from the can. It’s a convenient, no-mess way to enjoy cheese, but it’s one that raises eyebrows around the world. While Americans enjoy the novelty and ease of use, according to Hannah Loewentheil from BuzzFeed, for many international snackers, the idea of consuming something labeled as cheese that doesn’t need refrigeration or natural dairy processes is not only baffling but also plain gross.
In many countries, cheese is a prized food, and it’s enjoyed in its natural state or carefully aged to perfection. Spray cheese, on the other hand, is a processed, artificial version of cheese that doesn’t resemble anything real or traditional. The taste is often described as plasticky or overly synthetic, which makes it hard for many to understand why it’s so popular in the U.S. The convenience factor is undeniable, but for people used to real cheese, spray cheese is a strange, unnecessary snack.
5. Grits
Grits are a Southern classic made from ground corn, often served as a breakfast dish, though they can be enjoyed throughout the day. The dish can be served plain, with butter, cheese, or even shrimp, depending on the region and personal preference. The texture is smooth and creamy, similar to a thick porridge, making it a warm and comforting meal for many Americans.
But Sarah Schmalbruch from Business Insider warns those not familiar with grits, especially in countries where the texture and flavor of cornmeal are less common, that the dish will likely seem bland and unappealing. In many countries, corn is used more in its whole form or in tortillas and chips, but grits are processed in a way that’s completely unfamiliar. The very idea of a thick corn-based porridge without any strong seasonings or meat can feel strange to those who are used to more robust flavors at breakfast.
6. Ambrosia Salad
Ambrosia salad is a quirky American dish often associated with holiday meals or family gatherings. This sweet, creamy concoction is made with canned mandarin oranges, pineapple chunks, shredded coconut, mini marshmallows, and a creamy dressing, usually whipped cream or yogurt. It’s essentially a fruit salad with a dessert-like twist, often served chilled.
While Americans see ambrosia salad as a nostalgic and indulgent treat, its ingredients can seem odd or off-putting to people from other countries. Combining fruits like oranges and pineapple with mini marshmallows and shredded coconut might sound like a dessert mishmash, but for others, it’s an unwelcome mix of textures and flavors. In countries where salads are expected to be savory, ambrosia salad’s sweetness and creaminess don’t sit well. Even the idea of adding marshmallows to a salad, which seems more fitting for a dessert than a side dish, often causes confusion among international diners.
7. Deep-Fried Butter
Deep-fried butter is a food item that could only exist in the world of state fairs and extreme American eating. Essentially, small pats of butter are coated in batter and deep-fried until golden brown, resulting in a ball of pure, sizzling butter with a crunchy exterior. It’s one of the most indulgent, over-the-top dishes in American cuisine, loved by those who enjoy deep-fried food for the novelty and decadence.
For people outside the U.S., however, deep-fried butter is a puzzling and somewhat alarming concept. The idea of deep-frying something as rich and fatty as butter seems excessive and downright unhealthy, even by American standards. Many cultures value moderation in their cooking, especially when it comes to fat, so the thought of turning butter into a deep-fried snack feels foreign and almost reckless. The fact that it’s often served as a novelty at fairs or as part of a “bigger-is-better” mentality only adds to its baffling appeal for many outside the U.S.
8. Root Beer
Root beer is an iconic American beverage, famous for its distinctive taste, which blends sweet and spicy flavors derived from sassafras and other herbs. For those who have grown up drinking it, the taste is nostalgic and comforting, and it’s often associated with American diners or root beer floats. Many people love the carbonated, almost medicinal taste that comes with a cold glass of root beer, making it a beloved soda option in the U.S.
But outside of America, root beer tends to be met with confusion. The taste, which is described by many Americans as “unique,” is often likened to medicinal syrups or even toothpaste by international drinkers. The spicy and sometimes herbal flavors are completely unfamiliar to those from countries where sodas are usually fruity or cola-flavored. In fact, in some countries, root beer is even considered undrinkable due to its strong and unconventional flavor profile. While it remains a nostalgic favorite in the U.S., it’s not likely to win over the taste buds of people who didn’t grow up with it.
9. Twizzlers
Twizzlers are a popular American candy made from chewy, synthetic licorice flavored with strawberry or cherry. These chewy, twisty treats are often consumed on road trips or while watching movies, offering a sweet, snackable indulgence. The texture is unique, almost rubbery, and the flavor, while sweet, is sometimes too artificial for many people.
For those not used to American-style licorice, Twizzlers often leave them scratching their heads. In countries where licorice is more herbal or earthy, the artificially flavored and intensely sweet taste of Twizzlers can be jarring. Many international snackers find the texture odd, as it doesn’t break easily and remains chewy for a long time. Even the synthetic fruit flavors, like strawberry, can be difficult for people who are used to more natural-tasting sweets. In short, Twizzlers are one of those American treats that only truly make sense if you’ve grown up with them.
10. Jell-O
Jell-O, a gelatin dessert, is another food that stands out as distinctly American. It’s made by dissolving flavored gelatin powder in hot water, then cooling it to create a wobbly, jiggly dessert. With a variety of flavors like strawberry, lime, and orange, Jell-O is often served at parties, potlucks, and even holiday gatherings. Its bright colors and playful texture make it a favorite among kids and adults alike.
However, for many people around the world, Jell-O is an odd and unappetizing treat. In some countries, gelatin desserts are made with natural fruit or other ingredients, giving them a more refined texture and taste. The idea of eating something so artificially flavored and gelatinous can be off-putting to those who prefer their desserts to be richer or more substantial. Furthermore, the concept of serving Jell-O as a dessert, often with whipped cream or fruit embedded inside, feels strange to those who aren’t accustomed to the “wobble” that Jell-O offers. Many cultures simply don’t associate gelatin with dessert, making it a baffling choice for those unfamiliar with its appeal.
11. Sloppy Joes
Sloppy Joes are a messy yet comforting American dish made by serving seasoned ground beef in a tangy, sweet tomato-based sauce on a hamburger bun. The mixture is often juicy and drips with sauce, which is why this sandwich has earned its name. Sloppy Joes are a popular choice for casual dinners, barbecues, and family gatherings. The combination of beef and sauce, combined with the soft bun, makes for a satisfying meal.
However, the concept of a “sloppy” sandwich doesn’t sit well with people in many countries. In places where sandwiches are usually neat, with carefully placed ingredients and less sauce, the idea of a sandwich that’s more about the mess than the structure can seem impractical. The rich, tangy-sweet flavor of the sauce might also be unfamiliar to people who are used to savory, less sweetened dishes. While Sloppy Joes are beloved by many in the U.S. for their nostalgic and indulgent qualities, they often leave those from other cultures wondering why anyone would willingly eat something so drenched in sauce. To them, the “sloppy” aspect might be a dealbreaker.
12. Chicken and Waffles
Chicken and waffles is a beloved American dish that combines crispy, savory fried chicken with sweet, fluffy waffles. Drizzled with maple syrup or topped with butter, the dish creates a perfect balance of salty and sweet flavors. Originating from Southern and soul food traditions, it has become a staple in diners and brunch spots across the U.S. The contrast of textures—crispy chicken against soft waffles—adds to its appeal, making it a unique comfort food.
However, outside the U.S., the pairing of fried chicken and waffles can be downright confusing. In many countries, waffles are strictly considered a dessert or breakfast item, usually topped with fruits, chocolate, or cream. Meanwhile, fried chicken is seen as a savory dish meant to be eaten with sides like mashed potatoes or vegetables. The idea of combining them into one meal, let alone drenching everything in syrup, can seem bizarre and unnecessary. While Americans love the sweet-and-savory contrast, many people abroad struggle to understand why these two foods are on the same plate.
13. American-Style Bacon
American bacon is a crispy, salty, and smoky delight, typically made from pork belly and fried until golden brown. Its rich, fatty texture and bold flavor make it an essential part of breakfast in the U.S., often served alongside eggs, pancakes, or even in sandwiches. The thin, crunchy strips have a satisfying snap when bitten into, adding a flavorful kick to almost any dish. For many Americans, breakfast simply isn’t complete without a few sizzling strips of bacon.
However, in many other countries, bacon is an entirely different food. European and Canadian versions, for example, are often cut from the back of the pig rather than the belly, resulting in thicker, leaner slices that more closely resemble ham. The idea of frying bacon until it becomes almost brittle can seem excessive to those who are used to a chewier, meatier texture. In some cultures, bacon is seen as a minor ingredient rather than the star of the plate, making America’s obsession with crispy bacon seem over-the-top. While Americans love their bacon extra crispy and loaded with smoky flavor, many people abroad find it too intense or too far removed from what they recognize as bacon.
14. Corn Dogs
Corn dogs are a beloved American fair food, consisting of a hot dog skewered on a stick, dipped in a thick cornmeal batter, and deep-fried to golden perfection. The result is a crispy, slightly sweet coating wrapped around a juicy sausage, often served with mustard or ketchup. It’s a staple at state fairs, carnivals, and amusement parks, offering a fun, handheld snack that embodies classic American comfort food. For many in the U.S., the combination of savory and slightly sweet flavors makes corn dogs an irresistible treat.
However, outside of the U.S., the idea of a battered and deep-fried hot dog can seem bizarre. In many countries, hot dogs are enjoyed in a bun with toppings, rather than coated in cornmeal batter and fried like a dessert. The slightly sweet flavor of the batter can be confusing to those used to more traditional savory sausages. While Americans see corn dogs as nostalgic and delicious, many international visitors find the concept unusual, if not outright unappetizing.
