Even the most intrepid cooks have a dish or two that strikes fear in their hearts. For some it's pie crust, for others it's certain cuts of meat, or it could be a kitchen tool that terrifies them. Whether it's due to past failures, injuries, or just a deep-seated fear of disappointing dinner guests, most cooks have a dish that they avoid making at all costs or a gadget that sits unused in the cupboard. Eater's Dayna Evans explores the topic of cooking phobias - and how to overcome them.

Bechamel sauce from The Washington Post by Domenica Marchetti

The article interviews different cooks about what they fear most in the kitchen, and it seems that many of them are terrified of using the mandoline. As someone who bears a not insignificant scar from one of these scary-sharp devices, I can understand this phobia. I did not replace mine when the plastic housing cracked and so far haven't missed it, even though I definitely see the utility in the device. Other people interviewed voiced trepidation about cooking certain cuts of meat, worrying that they might serve their guests overcooked - or worse, undercooked - chicken, for example.

As for me, although it is a cinch for most people to make I struggle with bechamel. What could be simpler or more useful than mastering this mother sauce? Yet over the years I have made so many versions of this that are grainy, curdled, too thick, or too thin. Having bechamel as my nemesis means I won't make many creamy pasta dishes that for many are a carefree weeknight staple. What are your cooking fears and phobias?