Some ingredients are disliked by so many people that we had to ask ourselves: Why? Karen Page and Andrew Dornenburg, co-authors of The Flavor Bible
, say, "It's not that they're inherently unlovable. Sometimes their weaknesses (whether flavor or texture or intensity) are simply their strengths carried too far"—a trait that goes for people as much as food. Here are new ideas for cooking eight unpopular ingredients that will turn almost anyone into a fan.