bitter

In the new year we'll be eating pot pesto, pork fat and pancit along with the newborn progeny of Brussels sprouts and kale.

Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.

If you don't think you like bitter foods, try them again. Jennifer McLagan, the author of Bitter: A Taste of the World's Most Dangerous Flavor, is on a mission to change hearts and minds.