In the last post, I wrote about knowing your food profile. Today, I want to talk about ways to expend your food profile.

Now, I'm not an adventurous eater, plus I have a food allergy. But that doesn't mean I don't want to learn to eat new things and to incorporate new dishes and flavors into my repertoire. So, how do you do that?

• Don't be afraid of setting limits on what you are willing to try. I'm much more adventurous about fruits, vegetables, and sauces than I am about meats.
• Take advantage of free samples (hello, Costco!). Even some fast casual restaurants will let you try a bite of something before you order.
• Take advantage of "Taste of" events in your community. These events include a number of local restaurants selling samples of their main products for a few dollars. You can try a lot of different things and, if you don't like something, you won't have wasted a lot of money or have to go home hungry.
• Similarly, a tapas (or mezze or small plates) restaurant is a great place to try new flavors and combinations. You get just a small amount of each thing, so you don't feel like you have to finish a plate of something you hate.
• Visit buffets judiciously. Often buffets are huge expanses of very ordinary food, but sometimes, there will be a few more unique options that will allow you to try just a bit of a new food or a new combination. Especially good in this regard are buffets at ethnic restaurants. Now, a buffet will never show a food to its highest quality, but if you like the basic taste, consistency, and flavor combination on a buffet, you'll likely love it prepared well and served promptly.
• If you regularly dine with a companion, choose different entrees and sides and share. that way, you can taste more things and see what you like. (If you don't like sharing a plate, use your bread plate to ask for a taste.
• Have a tasting potluck with friends where everyone brings a favorite and unusual dish. Everyone may have just a taste.

The key isn't so much how you expand your food profile. The key is that you take at least a mental note of flavors, consistencies, and combinations that you do like. Knowing what you like and what you don't will make you a better cook.