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Oh, to have been born loving broccoli instead of chocolate! Truth is, your DNA alone doesn’t dictate what you like (and don’t like).

Tofu
Common Turn-Offs: Soft texture, bland taste.
What’s to love: Soy protein, isoflavones, calcium (in some types).
Test Kitchen Wisdom: Dredge extra-firm tofu in flour, cornstarch or breadcrumbs, then sauté for a crisp outside, tender inside. Counteract blandness with extra-flavorful ingredients in a stir-fry.

Dark, Leafy Greens
Common Turn-Off: Bitter taste.
What’s to love: Potassium, folate, vitamins A, E & C, fiber.
Test Kitchen Wisdom: Balance bitterness with sour flavors (lemon juice, vinegar), creaminess (sauce or dressing) or richness (flavorful cheese).

Fatty Fish
Common Turn-Off: “Fishy” flavor.
What’s to love: Omega-3 fatty acids, protein, calcium (in canned fish with bones).
Test Kitchen Wisdom: Soak fish in milk for an hour (in the refrigerator); discard milk and pat dry before cooking. Serve with lemon or other acidic elements (vinegar-based sauce, flavorful salad dressing, strong mustard or hot sauce). Make fishy fish an element in the meal rather than the star (think salads, spreads, sandwiches).



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