The reason almost every kid has the same story is because Brussels sprouts taste quite a bit more bitter than other vegetables, and as bitterness is one of those fundamental tastes that kids don't like, almost everyone's first contact with Brussels sprouts is an unpleasant one. It's not until our taste buds (and souls) die a little bit that they become palatable.

How You Should Eat It:

Because bitterness becomes more palatable with age, try Brussels sprouts out again if it's been a decade or two since you last threw them back in your grandmother's face, because you might find you like them now.

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If not, feel free to trot on over to Grandma's grave and spit them out.

If they still taste like hot garbage, you can step things up a bit and roast the bejeezus out of them. By letting the Maillard reaction smooth off the rough edges of their flavor, you can make them way tastier. Throw in some nuts and bacon, cover the whole mess in gravy, and you should be laughing.

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"AHAHAHHAHAHHHAHAHAHHHAHA!"

Also, according to Popeye cartoons, spinach used to be put in cans for some reason, which couldn't have helped anyone's opinion of it. Canning any food is a good way to make it several times grosser, and to do it to a leafy vegetable might be some kind of food crime.

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"Yeah, that's good, but what if we could make it slimier. Like a thousand times slimier?"
-Canners

How You Should Eat It:

Now that we no longer live in the past, when food was delivered by fucking horseback or something, we can back away from the canned spinach and eat the fresh stuff, at which point it's not particularly different from any other lettuce-like leaf. Without a word of a lie, almost all of my favorite salads as an adult use spinach in some way, probably because spinach salads always seem to include nuts, fruit, cheese, meat, and no other vegetables at all.

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This is basically my kind of salad.

This state of content breaks down completely when the matter of cilantro comes up. Cilantro, also known as coriander for those of you from non-burrito countries, provides for many people a fresh or citrusy scent and taste, while others find that its taste is irredeemably "soapy" or "awful, just awful."

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WHAT HAVE YOU DONE TO MY BURRITO YOU TREACHEROUS LEAF?

How You Should Eat It:

There's some evidence that the reason some people like cilantro and some people don't is genetic. Which is interesting, although I can't help but be a little suspicious of what the funding request for that research looked like.

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Did someone actually give these people $8 million to eat burritos for seven years?

On the other hand, there are cases of people seemingly able to get over their cilantro aversion, mainly by eating lots of other foods. None of them have to contain cilantro, but eventually, after experiencing enough cilantro-like scents and flavors, the taster's mind begins associating cilantro with food and not soap. That sounds like an awful lot of work to begin eating an herb that is, at best, OK. But if you think you're missing out on something, go for it.

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Or just use the room you save on cilantro for more meat.

Because texture is the killer problem with tofu, anything that changes the texture of it is the way to go, and nothing does that like frying. I've probably only had a handful of tofu dishes in my life that were in any way enjoyable, and in all of those, the tofu was fried until the moon changed phase. After that, it was a simple matter of applying all the salt in the world and a light dipping sauce, and voila! Edible tofu.

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Although wrapping a slice of bacon around it couldn't hurt either.

The few people who have been brave enough to try chewing a piece of celery report that it has a taste that is a bit salty, herby, and overwhelmingly ropelike. No one has survived long enough to observe if it has an aftertaste.

How You Should Eat It:

Ignore all the traditional uses of celery, as well as farcical snacks such as "ants on a log." Concealing a poison-stick beneath peanut butter and raisins (the celery of the fruit world) is irredeemably cruel. Also, don't think you can defeat celery's nature by cooking it, which somehow makes it worse, giving it a no less ropey, but now much more flaccid appearance, which is exactly as appealing as it sounds.

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You just don't see "flaccid" show up in advertising copy very often.

No, the only way people have ever enjoyed celery has been by employing its stick-like attributes to their fullest extent and literally using it as a stick. Whether in a Bloody Mary, or, for you civilized folks, a Caesar, celery is at best a swizzle stick.

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And even in the field of swizzling, there are superior alternatives.