I set a bunch of kidney beans to simmer on the stove the other day and forgot about them -- until I noticed that the air in my kitchen was filled with a vaguely unpleasant smell. Beans don't smell like much soaking in water overnight or on the plate, but put them in a pot of water and wait for them to boil for an hour or two as they must, and the bean aroma is heady and pervasive in a way that does not agree with my particular nose...Once they had finished cooking, the bean odor did not linger, and I had forgiven them by dinner. But the next time I boil a bunch of beans, I just may have to get someone else to stand by and watch the pot.
So, Kitchn Readers: Which cooking smells do you most dislike? Did I hear "fried fish?" "Sauerkraut?" Something else? We've asked you to reveal which smells you love, but now let's talk about which ones you don't.