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Disliking this herb—a cornerstone in Mexican and Thai cuisine—might not just be all in a picky eater's head. Some studies have linked an aversion to cilantro with specific genes involved in taste and smell, which suggests that the reluctance could be rooted in a person's DNA.

Instead, try: Italian flat-leaf parsley. Its herby flavor will brighten any dish that you'd ordinarily add cilantro to, but it's much more widely liked. Typically used in Italian cooking, parsley goes especially well with tomatoes, whether in black-bean salad or salsa-like dips.

Get the recipe: Tomato Relish