Here’s their advice:
1. Go for the good stuff.
“Try a high-quality version of a food to see if you like it. It acclimates your palate and then after a short time you learn to appreciate the less-than-perfect versions. I now eat and love all kinds of crap sushi, red meat, and other cheap shit, all thanks to starting out with a really, really high-quality tryout of that type of food.” —Rachael Jean, Facebook
2. Start small.
“You have to start small, by adding mushrooms to a sauce with gravy, using only the flavors but not actually showing off a whole mushroom. Once you find you like the flavor of whatever ingredient, you can start making it more central to a dish.” —Shannon Elliott, Facebook
3. Cook/prepare the item in a different way.
“A lot of times something will taste SUPER different depending on the cook, and if you use fresh ingredients vs. something that’s been canned.” —Caroline Hammer, Facebook
“I used to be a little iffy about some vegetables like broccoli, but now I love them — the key is to roast that shit, it brings out so much flavor.” —dusk
5. Or try ordering the food at a restaurant.
“What helped me the most is eating out and ordering different kinds of dishes that incorporated new foods like tofu, beets, and kale. Then I’d go over to Pinterest to see those uber trendy ‘copycat’ recipes.” —Kelsey Reeves McBride, Facebook
6. If you’re at a restaurant, trust the chef.
“Most of the time, the chef has paired the main awesome ingredient with something I don’t usually like (like mushrooms, mostly, or maybe a weird cheese, etc.). I just remind myself that they do this for a reason, that the dish wouldn’t taste right without it.” —Kristen
8. Tune in to Andrew Zimmern.
“Watching Andrew Zimmern really helped broaden my horizons. I used to not eat onions, mushrooms, tuna, the list can go on and on. When I would watch all of the bizzare things he ate and how much he seemed to enjoy most of them, I realized I was missing out on a lot of things because of preconceived notions. I started trying more new things, and like 95% of them. I still don’t like beans or olives, but I did try beef tongue over the weekend.” —Cassie Jean, Facebook
9. Figure out what exactly you don’t like about certain foods.
“You don’t have to like everything you eat, but be able to explain why you don’t like it. You don’t like the texture; you don’t like that it’s salty; you don’t like the way it looks; it smells like another food you dislike (even if it tastes different or better than that food).” —Robin Clark, Facebook
10. Combine the food with things you do like.
“When my mom would cook something like taco soup it had things I liked and things I would pick out. My dad would tell me to take a spoonful with a little bit of everything in it and it wouldn’t taste like anything I specifically didn’t like. To this day, I try to get a spoonful of everything, and now there’s very few things I don’t like.” —Emi Loving, Facebook
14. Adjust your expectations.
“With LaCroix, I just had to realize that it’s NOT SODA. It is sparkling water. I have to think to myself, ‘OK, I am about to drink sparkling water. Not soda.’ And then you take a sip and you’re like, ‘Woah! I’m so happy because this sparkling water is flavored!’” —zackl4802d883e
15. Give everything a second chance.
“If I don’t like it the first time, I let myself eat/drink it one more time, just to make sure I wasn’t having a bad day or my allergies weren’t affecting the taste or it was a bad batch or cooked in an awful way.” —TXBluebonnet
16. Let an adventurous friend be your guide.
“The best way to try new foods is to be with someone who loves that food and have them take you to a restaurant where they do it right, or simply tell you to buy the right flavor of LaCroix (NOT COCONUT). When you have a guide, it is SO much easier.” —Kat Schober, Facebook
“If you’re out and a friend is eating something you don’t like, ask to try it because you might like it cooked a certain way but not others.” — jessd44d5edfc9
17. Try to associate the food with a happy memory.
“I tolerate and sometimes even enjoy the flavor of cilantro because it reminds me of a visit to Costa Rica where every food was inundated with cilantro. I had SO much fun on that trip and cilantro reminds me of that happy fun time! Still tastes like dish soap–covered stink bugs, though. Not gonna lie.” —Katie Catlady, Facebook
“I really hated raisins until this one afternoon on a road trip when it was warm and we were out in the sun eating Italian Christmas bread (which is full of dried fruit) — and now, miraculously, I like raisins.” —Alys Warner, Facebook
19. Add some delicious toppings.
“I started eating cucumbers with a ton of lime juice and tajin (Mexican lime and chili powder). Then I cut back on the toppings slowly. It got to the point that I can eat cucumber plain and even drink cucumber water. It is actually refreshing AF.” — liza4d0d6c0c4
“I learned to eat mushrooms by first dipping raw ones in ranch, then by cooking them a ton of garlic and butter. Now I eat them all the time.” —k4e39fd4aa
21. Make liking new foods a yearlong challenge.
“I decided that I would choose one food that I did not like, but felt like I should, and eat it when it was served to me for a year. Sometimes I love the food so much (pineapple) so quickly that I add another food for that year. Usually by June I have forgotten that I don’t like the food and eat it without thinking.” —malasain84
22. Try this genius “rule of three.”
“Rule 1: Try to eat a food in its most natural presentation. Take cabbage for example, a food that many people hate. Try the food raw or as close to raw as possible. If this doesn’t work…
“Rule 2: Try a food in it’s most classic presentation. Again take cabbage: this could mean kimchi, old-fashioned coleslaw (I’m talking old European style coleslaw here), or cabbage rolls. Try to find a recipe with the food you don’t like in a recipe as old as possible and how people have been preparing it for hundreds of years. If this doesn’t work…
“Rule 3: Get the food prepared by the best chef/cook you possibly can and try it that way. Cabbage prepared in a new-wave fusion recipe with cranberries and walnuts. If this doesn’t work…the food probably isn’t for you.” —Katyna Singleton, Facebook