Culinary Star Guy Fieri’s Top 6 Foods He Won’t Eat

Riley Calderon

Published: February 14, 2026 9:30 PM ET

Culinary star Guy Fieri is renowned for his adventurous palate and bold flavors. However, even he has certain foods he won’t consume. Fieri, famous for his show “Diners, Drive-Ins and Dives,” has identified six surprising foods that he avoids.

Guy Fieri’s Top 6 Foods He Won’t Eat

1. Ghost Peppers

Ghost peppers rank among the hottest in the world, with a scorching heat level of around 1 million Scoville heat units. Despite his love for spice, Fieri acknowledges the limit to his tolerance. During his show, he has humorously remarked that these peppers are “gonna eat my soul.”

2. Peanut Butter Hamburgers

The combination of peanut butter and hamburgers challenges even Fieri’s culinary courage. Initially, he expressed his disdain for this pairing, stating, “I absolutely don’t enjoy that at all … I wanna go home.” Although he later found a better-prepared version in California, it still didn’t win him over completely.

3. Cow Brains

Organ meats, including cow brains, are firmly on Fieri’s off-limits list. He sampled fried cow brains at Cattleman’s Steakhouse in Oklahoma and struggled significantly with their texture. This dish, often served with eggs, aptly reflects some of Fieri’s least favorite culinary combinations.

4. Haggis

Scotland’s national dish, haggis, is another that Fieri approaches with caution. Traditional haggis includes sheep’s heart, liver, and lungs, making it a dish laden with organ meats. On his travels, Fieri tried beer-battered haggis balls, but his aversion to organ meat continues to hold strong.

5. Liver and Onions

Liver, particularly when paired with onions, tops Fieri’s “do not eat” list. His strong aversion to this dish is shared by many; it was once deemed America’s “most hated food.” Fieri has insisted that he “can’t even be in the same room” with liver and onions.

6. Eggs

While Fieri utilizes eggs in various recipes, plain egg dishes don’t appeal to him. He equates scrambled eggs to “liquid chicken,” stemming from childhood memories of the chalky texture from hard-boiled eggs. As a result, he tends to steer clear of such dishes.

These surprising dislikes showcase that even culinary experts like Guy Fieri have food preferences. While he revels in exploring diverse cuisines, certain dishes remain beyond his taste threshold.