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19 American Dishes Or Food Customs That Actually Horrified Non-Americans When They Visited

Recently, I asked non-Americans in the BuzzFeed Community about food customs here in the US that make them cringe, and ya'll did not hold back. From broccoli on pizza to the idea of "casseroles," foreigners are really scratching their heads about how we get down with our grub over here. Here are some of the standout critiques I read:

Note: Not all submissions are from the BuzzFeed Community. Some are from this Reddit thread.

1."Alllllll the sugar. Toooooooo much sugar. In everything. Also, ranch dressing. I know some people like it, but honestly, I tried it, and it's so overrated!"

Adult Swim

—faborca223

2."That sweet potato with marshmallows casserole abomination immediately springs to mind. Just tasting it mentally is bad enough."

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—bougiedolphin27

3."Root beer is so upsetting. Why does it taste like that? 😭"

—deville

4."Not a food per se, but your tipping culture is ridiculous. Essentially forcing people to tip a minimum of 20% because you're too backwards to pay people properly."

FOX

"Try telling that to the commenters on here who seem to think that not tipping in the US is akin to slaughtering your firstborn child as a sacrifice to Elon Musk's devilry. I know it's unlikely with Trump being in power, but the US, please catch up with the rest of the civilised world as quickly as you can and end your love affair with tipping culture (and while we're at it, change your abhorrent healthcare system also)."

—windowlicker

5."Spray-on cheese. Your bread is so loaded with sugar that it's basically cake. Your mainstream beers are like sex in a canoe — fucking close to water. Although, there are some great microbreweries in the US that can help you balance things out. Your bacon is all fat and no meat. I much prefer English back bacon in that respect."

Paramount+

—windowlicker

6."Americans, I am concerned with your love of these so-called 'casseroles.' These baked abominations of canned things and fake cheeses. In fact, I urge you, brothers and sisters, to seek help."

Kucherav / Getty Images

—youwishyouwereme007

7."Broccoli on a pizza! Really!?!"

Alleko / Getty Images

—Stephan, 50 from Manchester, UK

8."Brazilian here and respectfully, I'm scared by the amount of industrialized and ultra-processed things you eat. Everything comes in cans, jars, and pre-prepared packages."

"Here in Brazil, we don't have so many pre-prepared food options, and everything is expensive, so people tend to buy fresh ingredients and prepare everything from scratch. Yeah, fresh food here is cheaper. I think my stomach isn't used to it because if I eat noodles or any instant food that just needs to be heated in the microwave or something like that, I get sick."

—snowwitch

9."I tried grits when I came to NYC. Just no. Why does it even exist??"

Krblokhin / Getty Images

—francescao3

10."Fruit salad and sweet tea. It's so weird that marshmallows and Cool Whip are in the salad. Can Americans not avoid eating sugar? Sweet tea is unbelievably too sweet. Even green tea is sweet. I'm from Japan, and green tea is never sweet."

Rudisill / Getty Images

—Anonymous, 32 from Kansas

11."I can't believe Americans like drinks with ice. It confuses me!"

S-cphoto / Getty Images

—Lilliana from Italy

12."German married to an American. The first time we visited his parents, they made a Miracle Whip salad with noodles and frozen peas. It was the first time I had sweet mayonnaise. It was very gross. They also made us grilled cheese sandwiches with 'American cheese'. I still don't know what 'American cheese' is, but it is not cheese."

CBS

—Anonymous, 37 from Salzburg

13."I'm a Canadian, so I've been exposed to so much American food/TV/Culture, etc. I'm still amazed at the differences in the food 'culture.' Massive, and I mean massive portions.

ABC Network

—imangryallthetime

14."For revolting/horrified, Taco Bell. The most disgusting slop I've ever eaten."

Taco Bell

—copperghoul948

15."My mother came to the US from England when she married my American Air Force father in 1956. She was horrified at how Americans eat so many foods with their fingers. She died at the age of 95 recently, and still ate her fried chicken and pizza with a knife and fork!"

HBO

—Debbie, 66

16."I moved to the states years ago and the first time I saw chicken and waffles, I was confused by this combo."

James Stefiuk / Getty Images

—SmittenKitten0303

17."Pop-Tarts. Tried them. Eww. Just sugary cardboard put in a toaster for breakfast. Very weird."

StephanieFrey / Getty Images

—Spiritual-Wind-3898

18."Your fluorescent birthday cakes. I asked my mom if I could try one, and she told me, 'No way, you'll start glowing in the dark!'"

Oleksandr Sytnyk / Getty Images

—Skazzk

19."Biscuits and gravy. To me it's sausage milk mush over scones."

PickStock / Getty Images

—foxyroxy2515

Any American foods or customes we missed? Comment below!

Note: Some responses have been edited for length and/or clarity.

The Plant-Powered Future Of American Nutrition? Inside The 2025 Dietary Guidelines Shift

The 2025 Dietary Guidelines Advisory Committee (DGAC) is proposing a sweeping reorganization of the protein food group—with plant-based proteins like beans, lentils, peas, nuts, seeds, and soy products taking center stage. While the final guidelines won't be released until later this year, the implications of the DGAC's scientific report could reshape everything from school lunch menus to national food assistance programs.

Backed by nearly two years of rigorous review, the DGAC's findings serve as the scientific bedrock for the forthcoming 2025 to 2030 Dietary Guidelines for Americans (DGA). These federal recommendations impact what millions of Americans eat each day and guide nutrition education, food labeling, and public health initiatives.

A national dietary pivot

One of the most consequential takeaways from the report is its unequivocal support for plant-based proteins as a primary source of dietary protein.

"The report recommends reducing red and processed meat intake while increasing consumption of beans, peas, lentils, and other plant-based protein sources due to their health benefits," DGAC member Fatima Cody Stanford, MD, associate professor of medicine at Massachusetts General Hospital, told Food & Wine.

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The emphasis on plant-based proteins reflects an ongoing shift in nutritional science that links these foods to reduced risks of chronic disease. Beans and lentils, for example, are not only rich in protein but also loaded with fiber, iron, potassium, folate, and other essential micronutrients.

Kris Sollid, RD, senior director of research and consumer insights at the International Food Information Council, highlighted the dual benefit of these foods. More beans, peas, and lentils are being emphasized because they "are protein sources that also provide dietary fiber, a nutrient that Americans do not consume enough of."

How does this compare to past guidelines?

The plant-forward approach marks a notable departure from earlier guidelines. In the 2015 and 2020 editions, the Dietary Guidelines acknowledged the benefits of plant-based diets but did not structurally reorganize the food groups to reflect this preference.

In contrast, the 2025 DGAC proposes an explicit reprioritization, signaling a broader cultural and scientific shift toward plant-forward nutrition.

Other nations have been quicker to integrate plant-based priorities into national dietary guidance. Canada's 2019 Food Guide, for example, significantly reduced the prominence of meat and dairy, promoting plant-based foods as the foundation of a healthy diet. Brazil's dietary guidelines explicitly discourage ultra-processed foods and emphasize minimally processed, culturally appropriate meals.

In contrast, US guidelines have historically avoided direct calls to reduce animal products, often due to industry influence. The 2025 DGAC's recommendations represent the boldest language yet around reducing red and processed meat.

America's fiber gap

Fiber deficiency is one of the most pressing nutritional shortfalls in the US. In fact, 95 percent of American adults fail to meet the recommended daily intake for dietary fiber, a fact that underpins many of the report's recommendations. By moving plant-based proteins to the forefront of the protein food group, the DGAC is attempting to address this long-standing gap.

Getty

This reclassification also aligns with emerging evidence that greater fiber intake correlates with lower risks of heart disease, stroke, Type 2 diabetes, and certain cancers. It also supports gut health and weight regulation.

A reordered protein hierarchy

Beyond simply encouraging more lentils and legumes, the DGAC has proposed a full restructuring of how protein foods are organized within federal nutrition guidance. For the first time, beans, peas, and lentils would appear first in the protein group—a symbolic and practical elevation of their importance.

Heather A. Eicher-Miller, PhD, professor of nutrition science at Purdue University and DGAC member, explained the committee now recommends "the protein group be reorganized to first emphasize and include beans, peas, and lentils; then nuts, seeds, and soy products; then seafood; and then meat, poultry, and eggs."

"This new order prioritizes plant-based proteins, reflecting their health advantages and promoting more sustainable food choices," Stanford said.

Sustainability and public health: a dual focus

Though the committee's report focuses primarily on health outcomes, sustainability is an unspoken but critical throughline. Reducing red and processed meat consumption not only has measurable health benefits, but also lowers greenhouse gas emissions and environmental degradation associated with animal agriculture.

While the US guidelines have historically avoided explicit sustainability goals, recent public health discourse increasingly considers the environmental impact of dietary patterns. This protein reordering may be the most direct nod yet to the convergence of personal and planetary health.

'Eat healthy your way'

Another major shift comes in the form of a simplified, flexible dietary pattern called "Eat Healthy Your Way." This model consolidates previous patterns—like Mediterranean, vegetarian, and healthy US-style diets—into one adaptable framework.

"[It] encourages greater intake of plant-based foods while still allowing for animal-based options," Stanford explained. It aims to accommodate diverse preferences, cultural foodways, and varying budgets.

Key features of this model include:

Prioritizing fruits and vegetables as dietary cornerstones

Favoring whole grains over refined grains

Recommending low-fat dairy or fortified soy-based alternatives

Replacing saturated fats with vegetable oils

Elevating plant-based proteins as the primary source of protein

Dr. Eicher-Miller noted that this consolidated framework was created to help Americans more easily meet protein and nutrient recommendations without adhering to a rigid plan.

The ultra-processed conundrum

One area where the DGAC fell short of issuing decisive guidance was on ultra-processed foods (UPFs). These products—which include items like sodas, snack cakes, frozen meals, and some packaged breads—are often linked to negative health outcomes, including obesity, cardiovascular disease, and cancer.

Despite this, the report stopped short of recommending limits on UPFs. The reason? Inconsistent definitions and a fragmented scientific literature.

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"The report did not include recommendations on ultra-processed foods due to insufficient evidence and inconsistencies in defining and classifying ultra-processed foods in scientific literature," Stanford acknowledged.

This lack of clarity mirrors debates in global nutrition circles. While some countries, such as Brazil, have incorporated strong warnings about UPFs in national dietary policies, the US remains cautious while it waits for more standardized criteria.

What happens next?

The DGAC report is not law. Rather, it serves as a scientific recommendation to the US Department of Agriculture (USDA) and the Department of Health and Human Services (HHS), which are jointly responsible for crafting the official 2025 to 2030 Dietary Guidelines for Americans. Those guidelines are expected to be finalized and released later this year.

"It is important to remember that while the DGAC Report is the foundation upon which the Dietary Guidelines are built, the DGAC Report is not the Dietary Guidelines," Sollid emphasized. "There is no crystal ball."

Public comments, industry lobbying, and political considerations all play a role in the final outcome. Still, the current direction is clear: nutrition science is increasingly aligning with long-standing calls to center plant-based foods in American diets.

Not everyone is cheering the plant-forward shift, though. The beef industry and its allies have already criticized the DGAC's draft, with one industry leader labeling the proposed protein restructuring "elitist."

Whether the USDA and HHS adopt the DGAC's recommendations wholesale or revise them under pressure, this year's guidelines will be among the most consequential yet. At stake are billions in food procurement, the nutritional well-being of millions of Americans, and the long-term sustainability of the food system.

As federal agencies move toward finalizing the 2025 Dietary Guidelines, one thing is evident: beans, lentils, and other humble plant foods are no longer side dishes—they are being asked to take the main stage in shaping the future of American nutrition.

For more plant-based stories like this, read:

Tariffs Threaten To Upend Markets American Farmers Depend On

U.S. Row crop farmers produce enormous quantities of food, and they depend on selling lots of it overseas. They thrive under free trade policies.

They're also big spenders, laying out billions on the heavy equipment, seed and fertilizer they use.

Which makes them doubly vulnerable to tariffs.

"These tariffs are just absolutely bad news," said Vance Ehmke from the western Kansas farm his ancestors homesteaded in 1885. "They cause the prices for everything that we buy to go up, and the price for everything that we sell to go down. I mean, it is being economically drawn and quartered."

Lots of farmers say they were stretched to the breaking point before the tariffs took hold. The price of tractors has jumped 50% in five years, according to Successful Farming magazine; fertilizer has more than doubled, but commodity prices are low. Ehmke said the price of wheat started to climb earlier this year but plummeted when Trump began talking about broad tariffs.

"I mean, that was a $30,000, $35,000, $40,000 hit that we've taken, and I'm laying a huge amount of that right at Trump's feet," said Ehmke.

Large-scale American farmers depend on exports to make a living. About half of Ehmke's wheat is sold overseas. But Ehmke and the markets assume that countries recently hit with export tariffs will retaliate by taxing U.S. Food exports, which will cut demand and drive prices even lower.

The big, conservative farm trade groups fear the same thing.

"More than 20% of farm income comes from exports," said American Farm Bureau Federation President Zippy Duvall in a statement responding to the latest round of tariffs. "Tariffs will drive up the cost of critical supplies, and retaliatory tariffs will make American-grown products more expensive globally. The combination not only threatens farmers' competitiveness in the short-term, but it may cause long-term damage by leading to losses in market share," said Duvall.

Loss of market share is a big deal. It takes decades to build trading relationships. The U.S. Has long enjoyed a good reputation as a reliable food supplier. Farmers don't want to throw that away. But Kenneth Hartman, Jr., president of the National Corn Growers Association, worries that his best export partner, Mexico, will soon be looking elsewhere for corn.

"If we get tariffs for too long, these other countries are going to start talking to Brazil and Argentina, and they can take a lot of our markets away," said Hartman. "And when you lose a market, it's hard to get them back."

Hartman, is a farmer himself with 4,000 acres of corn and soybeans south of St. Louis. He's concerned but holding out hope that Trump will use tariffs to pry open more overseas markets to U.S. Food.

"Trump's a negotiator," said Hartman. "We're hoping that he can come up with some negotiations that work on building markets. We think there's some opportunities in the Asian area, when it comes to Vietnam, when it comes to the Philippines,"

Trump's new tariffs, though, fix a 46% tax on all goods coming from Vietnam and a 17% levy on products from the Philippines, which could make it harder for U.S. Farmers to break into those markets.

During his first term, when a trade war he started with China cut deeply into U.S. Agricultural exports, Trump's Department of Agriculture compensated farmers with $28 billion in aid. Many farmers believe Trump will take care of them again this time.

Not Vance Ehmke. He said he "wouldn't bet 5 cents" on a bailout, given all the budget cuts in Washington.

"The only way I put a happy face on this is to think of all the income tax we're going to be saving," said Ehmke with a chuckle. "That's it."

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