Liver

Liver is one of the most divisive organ meats, prized by many home cooks and chefs for its iron-rich, mineral-dense flavor and avoided by others for the same intensity, along with a soft, grainy texture that reads as unfamiliar to people who didn't grow up eating it. Classic preparations like liver and onions or chicken liver pate soak the liver in milk beforehand, a traditional technique cooks use to mellow its bitterness before searing. For many people the aversion traces back to childhood, when the smell or texture left a lasting impression well before they were old enough to appreciate the nutritional case for eating it.