Team Mayo or Team Butter? 19 Food Debates That Divide Every American Dinner Table

Every family has one. The argument that starts the second someone reaches for the ketchup, or asks if there are beans in the chili. Food debates are part of growing up in America, and honestly, they are half the fun of a holiday dinner. We gathered the biggest ones, explained what each side gets right, gave our pick, and added a recipe so you can settle it in your own kitchen. Keep score as you go, and tell us which side you are on..

Mayo or Butter on Grilled Cheese? Where Our Food Debates Begin

Team butter says nothing beats the classic flavor. Team mayo says it gives a crispier, more even golden crust. Here is why mayo has fans: it spreads easily straight from the fridge, and the oil and egg in it help the bread brown evenly without burning. Butter gives a richer, more traditional taste. Our pick? Mayo on the outside for crunch, with a little butter in the pan for flavor. Everybody wins.

You will need: 4 slices sturdy white or sourdough bread, 4 slices cheddar, 2 slices American cheese, 2 tablespoons mayonnaise, 1 tablespoon butter.

How to make it: 1. Spread a thin layer of mayo on one side of each bread slice. 2. Layer cheddar and American cheese between the unspread sides. 3. Melt the butter in a skillet over medium low heat. 4. Cook the sandwiches mayo side down for 3 to 4 minutes, until deep golden. 5. Flip, cover the pan for 1 minute to melt the cheese, and cook 3 minutes more. 6. Rest 1 minute and cut on the diagonal.

Ranch or Blue Cheese With Your Wings?

This one gets loud at every game day party, and it is one of the oldest food debates at any sports bar. Blue cheese is the classic partner for Buffalo wings, and many fans in Buffalo, New York swear by it. Ranch is the dip much of the rest of the country reaches for. Blue cheese is tangy and bold, ranch is cool and herby. Our pick: make a homemade blue cheese dip that is creamy enough to win over ranch fans. Which team are you, A for ranch or B for blue cheese?

You will need: 1/2 cup sour cream, 1/3 cup mayonnaise, 1/2 cup crumbled blue cheese, 1 tablespoon lemon juice, 1 small garlic clove grated, salt, pepper, 2 pounds chicken wings, 1/2 cup hot sauce, 4 tablespoons butter, celery sticks.

How to make it: 1. Stir sour cream, mayo, blue cheese, lemon and garlic, season and chill. 2. Pat the wings dry and bake on a rack at 425F for 45 to 50 minutes, turning once. 3. Melt the butter with the hot sauce. 4. Toss the hot wings in the sauce. 5. Serve with the dip and celery. 6. Keep a little ranch on the side for peace at the table.

Hot Dog Food Debates: Ketchup or No Ketchup?

In Chicago, putting ketchup on a hot dog is close to a crime. The National Hot Dog and Sausage Council even advises in its etiquette guide that anyone over 18 should skip ketchup on a hot dog. Still, plenty of Americans love it. Our verdict? Top your dog however makes you happy, but try a Chicago style dog once. You might switch sides.

You will need: 4 all beef hot dogs, 4 poppy seed buns, yellow mustard, sweet green relish, 1 small onion chopped, 1 tomato cut in wedges, 1 dill pickle spear per dog, sport peppers, celery salt.

How to make it: 1. Simmer the hot dogs in water for 5 minutes. 2. Steam the buns over the pot for 1 minute. 3. Place a hot dog in each bun. 4. Add mustard, relish and onion. 5. Tuck tomato wedges and a pickle spear on the sides, then add sport peppers. 6. Finish with a pinch of celery salt.

Stuffing or Dressing: Same Dish, Different Name?

Of all the Thanksgiving food debates, this one is mostly about words. Stuffing usually means it was cooked inside the turkey. Dressing is baked in a separate pan, and in much of the South everyone calls it dressing no matter what. The USDA says stuffing cooked in the bird must reach 165F, which is why many cooks bake it on the side. Our pick: bake it in a pan for crispy edges and safe, even cooking. Do you call it stuffing or dressing?

You will need: 1 loaf day old bread cut in cubes (about 10 cups), 1/2 cup butter, 1 onion, 3 celery stalks, 2 teaspoons dried sage, 1 teaspoon thyme, 2 eggs, 2 1/2 cups chicken broth, salt, pepper, parsley.

How to make it: 1. Toast the bread cubes at 300F for 15 minutes. 2. Cook onion and celery in the butter until soft, then add sage and thyme. 3. Toss the bread with the vegetables. 4. Whisk eggs with broth and pour over, tossing well. 5. Spread in a buttered 9×13 dish. 6. Bake covered at 375F for 25 minutes, then uncovered 20 minutes until golden.

Food Debates Hall of Fame: Pineapple on Pizza

Few food debates get people this fired up. Here is a fun fact: Hawaiian pizza was not invented in Hawaii. It was created in Canada in 1962 by Sam Panopoulos, a Greek born restaurant owner in Chatham, Ontario. Sweet pineapple with salty ham works for the same reason sweet and salty snacks do. Our verdict: it belongs, especially with a little jalapeno. Vote now: A for yes, B for never.

You will need: 1 pound pizza dough, 1/2 cup pizza sauce, 2 cups shredded mozzarella, 4 ounces sliced ham or Canadian bacon, 1 cup pineapple chunks well drained, 1 jalapeno thinly sliced (optional), olive oil.

How to make it: 1. Heat the oven to 475F with a sheet pan inside. 2. Stretch the dough into a 12 inch round on parchment. 3. Spread the sauce and add half the cheese. 4. Add ham, pineapple and jalapeno, then the rest of the cheese. 5. Slide onto the hot pan and bake 12 to 14 minutes. 6. Brush the crust with a little olive oil.

Pumpkin Pie or Sweet Potato Pie?

Both are creamy, spiced and perfect for Thanksgiving, but families feel strongly about which one belongs on the table. Pumpkin pie is the national favorite. Sweet potato pie is a beloved Southern and African American tradition, a little sweeter, smoother and richer. Our verdict? Make both and let the table decide. Which one did your grandma make?

You will need: 1 unbaked 9 inch pie crust, 2 cups mashed cooked sweet potatoes, 1/2 cup butter melted, 3/4 cup sugar, 2 eggs, 1/2 cup evaporated milk, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch of salt.

How to make it: 1. Heat the oven to 350F. 2. Beat the sweet potatoes and butter until smooth. 3. Mix in sugar, eggs, evaporated milk, vanilla, spices and salt. 4. Pour into the crust. 5. Bake 55 to 60 minutes, until the center barely jiggles. 6. Cool at least 2 hours before slicing.

Food Debates in Texas: Beans in Chili?

Ask a Texan and you will hear it fast: real chili has no beans. Traditional red chili in Texas is all about beef and chiles, and the International Chili Society does not allow beans in its traditional red chili category. Most home cooks around the country add them anyway for a heartier pot. Our pick: beans for a weeknight, no beans for chili night with friends. Where do you stand?

You will need: 2 pounds beef chuck cut in small cubes, 2 tablespoons oil, 1 onion, 4 cloves garlic, 3 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1 can (15 ounces) tomato sauce, 2 cups beef broth, 1 can kidney beans drained (optional), salt.

How to make it: 1. Brown the beef in oil in batches. 2. Cook the onion and garlic in the same pot. 3. Stir in chili powder, cumin and oregano for 1 minute. 4. Add tomato sauce and broth and return the beef. 5. Simmer partly covered for 2 hours, until tender. 6. Stir in beans for the last 20 minutes if you are on team beans.

Should You Rinse Your Pasta?

For hot pasta, most chefs say no. The starch left on the noodles helps sauce cling, and a splash of the starchy cooking water makes sauces silky. The one time rinsing makes sense is for cold pasta salad, so the noodles do not stick together. So the answer is: it depends on what you are making. Did your family rinse pasta growing up?

You will need: 1 pound spaghetti, 2 tablespoons salt for the water, 4 tablespoons butter, 1 cup finely grated parmesan, 1 teaspoon black pepper.

How to make it: 1. Boil the spaghetti in well salted water until just tender. 2. Scoop out 1 cup of the cooking water before draining. 3. Do not rinse the pasta. 4. Melt butter in the pot and add the pasta with 1/2 cup of the water. 5. Toss in the parmesan and pepper, adding more water until glossy. 6. Serve right away.

Cornbread: Sweet or Savory?

Cornbread is one of the oldest food debates in American kitchens. Northern style cornbread is often sweet and cake like. Traditional Southern cornbread usually has little or no sugar, is baked in a hot cast iron skillet, and has a crunchy crust. Both are delicious next to a bowl of chili. Our pick: a just slightly sweet skillet version, with honey butter on the side so everyone can choose. Sweet (A) or savory (B)?

You will need: 1 cup yellow cornmeal, 1 cup all purpose flour, 1 to 3 tablespoons sugar (your call), 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 4 tablespoons melted butter, plus 1 tablespoon for the skillet.

How to make it: 1. Heat a 10 inch cast iron skillet in the oven at 425F. 2. Whisk cornmeal, flour, sugar, baking powder and salt. 3. Whisk buttermilk, egg and melted butter, then stir into the dry mix. 4. Add 1 tablespoon butter to the hot skillet. 5. Pour in the batter and bake 18 to 20 minutes. 6. Serve warm with honey butter.

Medium Rare or Well Done?

Steak lovers argue about this at every cookout. Many chefs prefer medium rare, around 130F to 135F, for a juicy, tender bite. Others simply like their steak cooked through, and that is okay too. The USDA recommends cooking whole cuts of beef to at least 145F with a 3 minute rest. Our tip: whatever you choose, use a thermometer and rest the meat. How do you order yours?

You will need: 2 ribeye or strip steaks about 1 inch thick, 1 tablespoon oil, 2 tablespoons butter, 2 garlic cloves smashed, 2 sprigs thyme or rosemary, salt, pepper.

How to make it: 1. Season the steaks well and let them sit 30 minutes. 2. Heat oil in a cast iron skillet until very hot. 3. Sear 3 to 4 minutes per side. 4. Add butter, garlic and herbs and spoon the butter over the steaks. 5. Cook to your favorite doneness, checking with a thermometer. 6. Rest 5 minutes before slicing.

Breakfast Food Debates: Cereal or Milk First?

This one sounds silly until you ask a room full of people. Almost everyone pours cereal first so the flakes stay crunchy and you can see how much you have. A few brave souls pour milk first. Our verdict: cereal first, always. Want to make it even better? Try a quick homemade honey granola cereal that stays crunchy in milk. Be honest, which do you pour first?

You will need: 3 cups old fashioned oats, 1 cup chopped nuts, 1/3 cup honey, 1/4 cup oil, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 teaspoon vanilla, 1/2 cup dried fruit.

How to make it: 1. Heat the oven to 325F. 2. Mix oats, nuts, cinnamon and salt. 3. Warm honey, oil and vanilla and pour over. 4. Spread on a lined sheet and press down firmly. 5. Bake 25 to 30 minutes, stirring once. 6. Cool completely, add dried fruit and break into clusters.

Mashed Potatoes: Skins On or Peeled?

Team peeled wants silky, smooth, holiday style mash. Team skins on likes the rustic texture, the extra flavor and less work. Our pick depends on the potato. Yukon Golds have thin skins that are great left on, while russets are best peeled for a fluffy, smooth mash. Food debates like this one usually end with a second helping. Which bowl would you grab first?

You will need: 3 pounds Yukon Gold potatoes, 1/2 cup butter, 3/4 cup warm milk or half and half, 1/4 cup sour cream, salt, pepper, chives.

How to make it: 1. Scrub the potatoes and cut into even chunks, skins on or off. 2. Cover with cold salted water and bring to a boil. 3. Simmer 15 to 18 minutes until very tender. 4. Drain and let them steam dry 2 minutes. 5. Mash with butter, then stir in warm milk and sour cream. 6. Season and top with chives.

Baked Mac and Cheese or Stovetop?

Baked mac and cheese with a golden top is a Sunday dinner and holiday must for many families. Stovetop mac is creamier and ready in 20 minutes. Both have their place, but this is one of those food debates that gets personal fast. Our pick for the holidays: baked, with a crunchy cheese crust. Which one shows up at your family gatherings?

You will need: 1 pound elbow macaroni, 4 tablespoons butter, 1/4 cup flour, 3 cups whole milk, 1 cup evaporated milk, 4 cups shredded sharp cheddar, 1 cup shredded Monterey Jack, 1 teaspoon mustard powder, salt, pepper, paprika.

How to make it: 1. Cook the macaroni 2 minutes less than the package says and drain. 2. Melt butter, whisk in flour and cook 1 minute. 3. Whisk in both milks and simmer until thick. 4. Stir in mustard and 3 cups of cheddar plus the Jack until smooth. 5. Mix with the pasta, pour into a 9×13 dish and top with the rest of the cheddar and paprika. 6. Bake at 350F for 25 to 30 minutes.

Pancakes or Waffles?

Pancakes are soft and fluffy and soak up syrup. Waffles are crisp outside with little pockets made for butter. People feel strongly about this weekend breakfast choice. Our verdict: one batter can make both, so nobody has to lose. For more weekend inspiration, here are classic diner breakfasts we still crave decades later. Pancakes (A) or waffles (B)?

You will need: 2 cups all purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 3/4 cups milk, 2 eggs, 1/2 cup melted butter, 1 teaspoon vanilla.

How to make it: 1. Whisk flour, sugar, baking powder and salt. 2. Whisk milk, eggs, melted butter and vanilla. 3. Stir together just until combined, a few lumps are fine. 4. For waffles, cook in a hot greased waffle iron until crisp. 5. For pancakes, add 2 extra tablespoons milk and cook 1/4 cup scoops on a griddle. 6. Serve with butter and warm syrup.

Coleslaw: Creamy or Vinegar?

Creamy coleslaw is the picnic and fish fry favorite. Vinegar slaw is tangy and crunchy and common at Carolina barbecue joints, where it goes right on top of a pulled pork sandwich. Our pick: creamy for fried chicken, vinegar for barbecue. Which one do you bring to the cookout?

You will need: 1 small head green cabbage finely shredded, 1 large carrot grated, 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, salt, pepper.

How to make it: 1. Toss the cabbage and carrot in a big bowl. 2. Whisk mayo, vinegar, sugar, mustard and celery seed. 3. Season the dressing with salt and pepper. 4. Pour over the cabbage and toss well. 5. Chill at least 30 minutes. 6. For a vinegar slaw, skip the mayo and use 1/3 cup vinegar with 2 tablespoons oil.

Barbecue Food Debates: Texas Brisket or Carolina Pulled Pork?

This is the barbecue food debate that crosses state lines. Texas is famous for slow smoked beef brisket with a simple salt and pepper rub. The Carolinas are known for pulled pork, often with a tangy vinegar sauce. Both take patience and both are worth it. You do not need a smoker to try brisket at home. Which barbecue team are you on?

You will need: 1 beef brisket flat (4 to 5 pounds), 2 tablespoons coarse black pepper, 2 tablespoons kosher salt, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, 1 cup beef broth, barbecue sauce for serving.

How to make it: 1. Mix pepper, salt, garlic powder and paprika and rub all over the brisket. 2. Rest it 1 hour at room temperature. 3. Place fat side up in a roasting pan and add the broth. 4. Cover tightly with foil and bake at 275F for 5 to 6 hours, until fork tender. 5. Rest 30 minutes. 6. Slice against the grain and serve with sauce.

Sweet Tea or Unsweet?

In much of the South, iced tea comes sweet unless you ask for it otherwise. In many other places, you add your own sugar at the table. Sweet tea fans say the sugar has to go in while the tea is hot, or it never really dissolves. Our pick: brew a classic sweet tea and keep a pitcher of unsweet next to it. Food debates do not get more Southern than this one. Which pitcher do you reach for?

You will need: 8 cups water, 6 black tea bags, 1/8 teaspoon baking soda, 3/4 to 1 cup sugar, lemon slices, fresh mint, ice.

How to make it: 1. Bring 4 cups of water to a boil and remove from the heat. 2. Add tea bags and baking soda and steep 10 minutes. 3. Remove the bags without squeezing. 4. Stir in sugar until dissolved. 5. Add 4 cups cold water and chill. 6. Serve over ice with lemon and mint.

Tomatoes in Guacamole: Yes or No?

Purists say guacamole should be avocado, lime, onion, cilantro, chile and salt, nothing else. Others love diced tomato for color and freshness. Tomatoes add water, so if you include them, seed them first and add right before serving. Our pick: a few seeded tomatoes, folded in at the end. Even guacamole lovers have food debates of their own. Are you a purist or a tomato fan?

You will need: 3 ripe avocados, 1 lime juiced, 1/4 cup finely chopped white onion, 1 jalapeno seeded and minced, 1/4 cup chopped cilantro, 1 Roma tomato seeded and diced (optional), 1/2 teaspoon salt, tortilla chips.

How to make it: 1. Halve and pit the avocados and scoop into a bowl. 2. Mash with lime juice and salt, leaving some chunks. 3. Stir in onion, jalapeno and cilantro. 4. Taste and add more salt or lime. 5. Fold in the tomato right before serving if you are on team tomato. 6. Serve with chips.

Holiday Food Debates: Canned Cranberry Sauce or Homemade?

Some families would not dream of Thanksgiving without the jellied cranberry sauce that slides out of the can with the ridges still on it. Others insist on homemade with whole berries. The good news is homemade takes only 15 minutes. Our verdict: put both on the table. So, tell us your score from this whole list. Which side did you pick most often?

You will need: 12 ounces fresh or frozen cranberries, 1 cup sugar, 1 cup water or orange juice, 1 teaspoon orange zest, a pinch of cinnamon.

How to make it: 1. Bring sugar and water or juice to a boil in a saucepan. 2. Add cranberries and return to a boil. 3. Lower the heat and simmer 10 minutes, until most berries pop. 4. Stir in orange zest and cinnamon. 5. Cool to room temperature. 6. Chill until set, at least 2 hours.