Food doesn't always make sense. Sometimes, it's intentional, and other times, it's just chefs and culinary enthusiasts trying to be inventive. Edible monstrosities are in a league of their own, but weird food trends can look (and actually be) gross and unnecessary as well. In 2019, the Serious Eats team revealed what then-popular dishes they would like to throw in the trash permanently.

They called out zoodles (zucchini noodles), cauliflower-everything (rice, steaks, pizza, gnocchi), hard seltzer, and using the word 'protein' when referring to fish, meat, tofu, and other substitutes. One of the more interesting answers was avocados. They've simply become too popular, one person said. And the new avocado in coffee trend might just be the proof we need.

As for 2024, National Geographic had some predictions about what might be popular this year. Among fancier ingredients, beans will apparently make a comeback. The Bold Bean Co brand has skyrocketed in popularity, bringing their sales up by 650%, as many people are looking for alternatives to avocado as a toast topping, and smashed beans are one of the top contenders.

Although comfort foods never go out of style, some of them can get an upgrade. Hash browns will supposedly make a comeback as chefs are looking for ways to make them stand out. Some top them with whipped cod's roe, and others with caviar or crab. Other notable toppings include sriracha mayo, parmesan, crispy onion, and nori flakes.

Many absurd food trends come from TikTok. Like pink sauce. What's in this formerly viral concoction? Pink sauce includes dragon fruit powder, garlic, honey, sunflower seed oil, and chili flakes. The dragon fruit is the ingredient that gives the sauce its bright pink hue. Its creator was personal chef Veronica Shaw, who believed her product would withstand Internet backlash and controversies.

Unfortunately, the FDA stopped its production due to safety and labeling concerns. But the sauce prevailed: in January 2023, Dave's Gourmet put it on store shelves. However, Shaw later claimed that the company tricked her and she was 'completely broke.' Walmart currently still sells the sauce.

Another pretty gross trend was food on countertops. One creator would pour sauces on her countertop and top it with meatballs, cheese, and pasta. What some dubbed a 'spaghetti hack,' others deemed utterly unsanitary. It makes you think of that time Robert Pattinson risked his life to make 'handheld pasta.'

Interestingly, some creators are pretty dedicated to making gross stuff in the kitchen on purpose. Like Dennis Lee, the owner of the blog Food Is Stupid. Lee features all kinds of absurd concoctions, from no-knead Gatorade bread to coleslaw popsicles and Pedialyte spaghetti.

What's more interesting is that professional chefs and food writers love Lee's content. Helen Rosner, an award-winning food journalist for The New Yorker, told Bon Appetit: "He knows how to make something beautiful and delicious, but he's just doing it with wackadoo ingredients. It's almost performance art."

And Lee's not alone in his gross kitchen escapades. The creator behind the social media channel Dr Ding's Molecular Cuisine is the Internet's mad scientist of food. With over 1.3M followers on TikTok, he produces similar content, but he veers more towards molecular gastronomy. He terrifies and impresses his audience with things like making butter from breastmilk or a knife out of tofu.

Yet neither creator aims to produce useful recipes for their audience. It's all irony and nonsense, just for laughs and giggles. In a piece where she tries to make sense of absurdist food content, Sarah Maxwell writes that this is one way people deal with the fact that the world ultimately makes no sense.

"It's not clear that this kind of content is meant to have any deeper meaning than evoking feelings of humor, disgust, and morbid fascination," Maxwell wrote. "It seems like nothing in the world makes sense anymore, so naturally, untethered humor, humor without a meaning, has its appeal, and food provides a perfect canvas for the culinarily inclined artist."