6 Controversial Foods People Love to Hate

The inherent gooey nature of a runny egg – whether the soft-set curds of lightly scrambled eggs or wobbly centre of a poached or fried egg – can make some a bit queasy. If it helps, think of a runny egg as a sauce (after all, carbonara is fundamentally pasta tossed with egg and guanciale).

Even if you’re an avowed anchovy hater, chances are you’ve ingested them recently – these umami-packed fish are used as flavour boosters in Worcestershire sauce and Vietnamese or Italian fish sauces, and are often a secret ingredient in stews and Caesars. Anchovy avoiders can try adding a splash of one of these sauces to a stir-fry or braised dish for a low-stakes way to ease into the salty goodness.

Readers of Anthony Bourdain’s Kitchen Confidential may recall the late chef’s tendency to reserve not-quite-prime steaks for those who order their meat well-done, and although most cooks will respect this kind of order, many despair at the thought of taking meat beyond medium rare. The weeping may get even louder when cherished cuts or prized meats are involved.

Olives are so diverse — from inky black to the palest of green, briny and salty or buttery and mild — that many people who dislike olives might be mollified if they found the right type. For those who meticulously pick each sliced circle off a piece of pizza, try a different kind: mild Cerignola olives are perfect for stuffing with cheese, tuna or marinating in a variety of flavours.

The sulfurous smell of boiled Brussels sprouts has sent many a kid (and adult) fleeing from the room, or resorting to hiding the offenders under napkins or (hopefully only in the kid’s cases) using them as surprisingly accurate projectiles. Roasting Brussels sprouts can transform their flavour into a deep caramel sweetness to offset the bitterness, or if you’re truly in denial, try shredding them for a disguised salad.

Raisins raise the ire of a bunch of people, tired of finding these chewy nuggets in oatmeal, cookies and other baked goods (don’t even get Canadians started on the butter tart debate). Dried cranberries have a similar texture and application, but their refreshing pucker may distract from the texture.

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