1. Sweet Pickles on Everything
Americans love tossing sweet pickles into everything from burgers to potato salads. But for many Europeans, especially in places like Germany and Poland where pickling is practically an art form, the sugary twist is just plain wrong. Pickles are supposed to be tangy, salty, and maybe a little spicy—not a candy-coated crunch. Adding sugar to something that’s been fermented? That’s a head-scratcher.
In European kitchens, pickles are meant to balance richness, not add sweetness. You won’t find a sweet gherkin anywhere near a bratwurst. Traditional European pickling relies on vinegar, salt, and spices like dill or mustard seeds—not high-fructose corn syrup. It’s not that they don’t like pickles—it’s that they don’t like those pickles.
2. Spray Cheese
Americans squeeze neon-orange cheese from a can like it’s the most normal thing in the world. But in places like France or Italy, where cheese is practically a sacred tradition, this would be considered culinary blasphemy. The idea of processed, pressurized dairy sprayed onto crackers would send most Europeans into a fit of existential despair. It’s not just about taste—it’s about respect for centuries of cheesemaking.
Spray cheese often contains a cocktail of stabilizers and preservatives that are largely frowned upon across the EU. Europeans tend to prize freshness and minimal processing in their dairy products. Even mass-market cheese in Europe tends to avoid the artificial additives so common in its American cousin. To many across the pond, this isn’t cheese—it’s an insult to cheese.
3. Peanut Butter and Jelly Sandwiches
This nostalgic American lunchbox staple is baffling to most Europeans. Sure, they enjoy bread, and they enjoy jam, but combining that with peanut butter? That’s a flavor combo that confuses more than it delights across the Atlantic. In most European countries, peanut butter isn’t nearly as popular—and when it does appear, it’s often considered a novelty.
The idea of pairing a savory, oily spread with sweet fruit preserves just doesn’t resonate with the European palate. In countries like France or Spain, a sandwich is typically a savory affair, involving cheese, cured meats, or vegetables. Throwing sugar into that equation just doesn’t compute for many people. PB&J might scream “childhood comfort” to Americans, but to Europeans, it mostly just screams “why?”
4. Ranch Dressing on Everything
Ranch is practically a food group in the U.S.—dunked on pizza, fries, wings, and just about anything fried. But in Europe, the obsession with this creamy, garlicky dressing is seen as a bit… overboard. Most Europeans don’t even know what ranch is, and when they do try it, they often find it overpowering or strangely sweet. It’s the culinary equivalent of yelling in a library.
In places like Italy or Greece, dressings are light—olive oil, vinegar, maybe a squeeze of lemon. Thick, dairy-based sauces are reserved for specific uses, not blanket applications. The idea of dipping perfectly good pizza into a tub of ranch feels like defacing a masterpiece. Europeans love sauces, sure—but not when they drown the original dish.
5. Chicken and Waffles
The American classic of crispy fried chicken piled on syrupy waffles leaves many Europeans completely bewildered. Mixing sweet and savory isn’t unheard of in Europe (they do love their prosciutto with melon), but this combo pushes the limit. The textures and flavors clash in a way that just doesn’t land for many people raised on more segmented meals. Breakfast and dinner simply aren’t supposed to be on the same plate.
In the U.K. or Germany, you’ll rarely see meat served with something as sugary as maple syrup. Even brunch menus keep sweet and savory dishes separate. And while waffles are common across Belgium and beyond, they’re usually topped with whipped cream or fruit—not poultry. To many Europeans, chicken and waffles feels like a dare more than a dish.
6. Grits
Grits—a Southern staple made from ground corn—are comfort food royalty in parts of the U.S. But in Europe, they’re often met with confusion or outright distaste. The texture is unfamiliar, and the appearance (a sort of beige porridge) doesn’t exactly win points on presentation. It’s one of those foods that really only makes sense if you grew up eating it.
Corn-based dishes like polenta do exist in countries like Italy, but they tend to be firmer, more structured, and often grilled or baked. Europeans also don’t generally associate corn with breakfast foods or soft, spoonable textures. When introduced to grits, many Europeans can’t figure out if it’s meant to be savory or sweet—or why anyone would choose it voluntarily. Grits might be warm and homey to Southerners, but to most Europeans, it’s just… odd.
7. Deep-Fried Butter
Yes, it’s a thing—and yes, it’s very American. Popular at state fairs and shock-value food festivals, deep-fried butter involves freezing butter, coating it in batter, and then frying it until crispy on the outside and molten on the inside. It’s exactly as rich and absurd as it sounds. For most Europeans, the mere idea is enough to trigger a health lecture.
Deep-frying is hardly unique to America, but there’s usually a line—and this crosses it. In France, butter is a sacred ingredient used to enhance a dish, not the dish itself. To deep-fry it is not only unhealthy—it’s considered gastronomically disrespectful. Europeans enjoy indulgence too, but they prefer theirs with finesse, not fryer oil.
8. Meat-Lover’s Pizza
To Americans, piling on pepperoni, sausage, bacon, and ham seems like a carnivorous dream. But in Italy—the birthplace of pizza—it’s more of a nightmare. Authentic Italian pizzas are all about balance: a thin, slightly charred crust, minimal toppings, and high-quality ingredients. Overloading it with meats is like scribbling over a work of art.
In Naples, you’d be hard-pressed to find a pizza with more than two toppings, let alone a meat medley. The emphasis is on showcasing the flavors of each component—not burying them under excess. And processed meats like American-style pepperoni don’t even exist in the traditional Italian repertoire. To many Europeans, “Meat Lover’s” sounds less like a pizza and more like a heart attack on a plate.
This post 8 Things Americans Eat That Would Be National Offenses in Europe was first published on American Charm.
