As someone who’s spent time chatting with friends across the pond, I’ve noticed one thing: British folks are often bewildered by the things Americans eat. Sure, we both speak English, but when it comes to food, our cultures couldn’t be more different. From sugar-packed treats to gigantic portions, there’s plenty to surprise (and sometimes horrify) anyone raised on a steady diet of fish and chips. It’s not about which is better—it’s just fun to explore the culinary quirks that make us unique.
Here are 22 American foods that seem to leave our British friends scratching their heads. Spoiler alert: there’s a lot of cheese involved.
Grape Jelly
While Brits are no strangers to jam, grape jelly feels like an alien concept. Grapes aren’t typically associated with spreads in the UK, where strawberry or raspberry jam reigns supreme. The bright purple color and super-sweet taste can be a bit too much for those used to less sugary breakfasts.
Peanut Butter and Jelly Sandwiches
This classic American lunchbox staple baffles Brits. To them, peanut butter is savory, and the idea of mixing it with a sweet fruit spread seems, well, odd. It’s like their brains can’t decide if it’s a dessert or a meal, and they’re not sure they want to find out.
Pumpkin Pie
Pumpkins are for carving, not eating—at least, that’s the general consensus in the UK. While they might indulge in a savory pumpkin soup, the idea of turning this squash into a dessert leaves many scratching their heads. Add spices like cinnamon and nutmeg, and it’s officially in “too weird” territory.
Root Beer
Root beer’s distinct medicinal flavor is a hard sell for Brits. It reminds them of cough syrup, and no one wants to sip on a soda that tastes like medicine. Plus, its foamy head and sweetness are a big departure from their beloved ginger beer or shandy.
Biscuits and Gravy
American biscuits, which are fluffy and flaky, are entirely different from the British understanding of biscuits (what Americans call cookies). Pairing these soft bread-like rolls with a savory sausage gravy is a flavor combination that feels completely foreign across the pond.
Cheez Whiz
A bright yellow, shelf-stable cheese product that comes in a can? For Brits, this is cheese blasphemy. Their cheeses are typically more natural and less processed, so Cheez Whiz is often met with confusion and a bit of horror.
Corn Dogs
The concept of deep-frying a sausage on a stick and coating it in cornmeal batter doesn’t quite translate. While Brits love a good sausage roll, the sweetness of the batter and the stick presentation just don’t resonate with their pub-food-loving hearts.
Fluffernutter Sandwiches
This combination of peanut butter and marshmallow fluff is pure nostalgia for many Americans but utterly bizarre to Brits. The idea of spreading a sugary, sticky marshmallow paste on bread is a step too far for their taste buds.
Kool-Aid
Brightly colored powdered drink mixes like Kool-Aid are essentially unheard of in the UK. The vibrant hues and artificial flavors can be a little overwhelming, especially for those accustomed to the more muted tones of blackcurrant squash or elderflower cordial.
American Bacon
British bacon is closer to what Americans call Canadian bacon, with more meat and less fat. The streaky, crispy American version often leaves Brits longing for the thick, hearty rashers they know and love.
Sweet Potato Casserole with Marshmallows
This Thanksgiving staple raises a lot of eyebrows. Sweet potatoes as a side dish? Topped with toasted marshmallows? It’s a sugar overload that doesn’t fit with the traditional British idea of a savory main course.
Ranch Dressing
While salad dressings are common in the UK, ranch is largely absent. Its tangy, creamy taste and all-purpose popularity on everything from salads to pizza crusts can be a head-scratcher.
Jell-O Salad
The idea of suspending fruits (or even vegetables!) in a wobbly, gelatinous mold is deeply confusing to Brits. To them, Jell-O is for desserts, not for mixing with mayo or serving at dinner parties.
American Breakfast Cereals
The bright colors and sugar content of cereals like Lucky Charms or Froot Loops are shocking to British sensibilities. Their cereals tend to be simpler and less sweet, making ours feel like candy masquerading as breakfast.
Deep-Fried Oreos
Deep-frying isn’t unique to America, but the Brits are more likely to batter and fry fish than cookies. This carnival classic is a dessert that leaves them equal parts curious and concerned.
Chicken and Waffles
This sweet-and-savory Southern favorite is a complete mystery to Brits. Combining crispy fried chicken with maple syrup-drenched waffles is an adventure their taste buds might not be ready for.
Sloppy Joes
The messy, saucy goodness of Sloppy Joes can feel a bit too chaotic for Brits, who tend to prefer their sandwiches tidy and contained. Plus, the concept of minced beef in a sweet tomato-based sauce is unusual for them.
Velveeta
Much like Cheese Whiz, Velveeta’s processed texture and neon color are off-putting to Brits. They’re used to traditional cheeses, so this shelf-stable block of “cheese product” is a hard no.
American Pizza
While Brits love pizza, they often find our extra-loaded pies over the top. The sheer amount of cheese, sauce, and extravagant toppings can feel excessive compared to the simpler, thinner pizzas they’re used to.
Twinkies
This iconic snack cake often fascinates and horrifies Brits in equal measure. The long shelf life and ultra-sweet, cream-filled center feel more like science experiment than food to some.
Spray Whipped Cream
Squirty cream exists in the UK, but the amount and enthusiasm with which Americans use it can be startling. From topping hot chocolate to spraying directly into mouths, the exuberance is unmatched.
Casseroles with Cream of Mushroom Soup
Using condensed soup as a base for casseroles is practically a rite of passage in America, but it’s a concept that hasn’t crossed over to the UK. For Brits, it can seem like a shortcut that’s a bit too processed.
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Katy Willis is a writer, master herbalist, master gardener, and certified canine nutritionist who has been writing since 2002. She’s finds joy in learning new and interesting things, and finds history, science, and nature endlessly fascinating.
