Introducing new cuisines with kids is equal parts exciting, messy, and sometimes downright hilarious.
For our youngest, it’s sensory play: smell it, squish it, maybe taste it. For our eldest, it’s more nuanced — he often likes the flavour but rejects the texture. Rice? Suddenly a no. Rice noodles? Nope. But give him the right sauce or swap in wheat pasta, and suddenly it’s a yes.
That’s become our rhythm: play with sauces and spices, swap textures when needed, and remind him that tastebuds evolve. We’ll say, “Let’s try it again in a few months and see if it tastes different to you.” (Broccoli remains on the long-term trial plan.) And when something’s a true no-go? I don’t serve it. Dinner shouldn’t be a battlefield.
Through it all, I keep coming back to one phrase: “Thanks for trying it.” Whether it’s a bite or a full serving, that simple acknowledgment keeps the door open without pressure.
Tackling the Texture Issue
I get it, because I’m a texture eater too. The wrong bite can trigger a full-body gross out — an almost physical recoil. Soft, slimy, or mushy foods? Hard pass. Give me something with crunch or structure, and I’m good… unless that crunch comes out of nowhere (then it’s nightmare fuel).
Our eldest’s aversions are strikingly similar to mine, which helps me approach him with empathy instead of frustration. He’s not “being picky.” His body is telling him this texture feels wrong.
Here’s how we tackle it:
Crunch when possible: carrots, cucumbers, toast — these are safer entry points.
Controlled textures: sauces over familiar bases (pasta, bread, rice if he’s in the mood).
Expectation-setting: letting him know what texture to expect avoids surprise “ick” moments.
No pressure re-tries: we reintroduce disliked foods every few months, in tiny bites, just to see if tastebuds have changed.
It’s not about erasing aversions. It’s about creating enough positive food experiences that he feels safe exploring. And honestly? That’s the same strategy I use for myself.
Food in our house isn’t just fuel. It’s practice for curiosity, flexibility, and sometimes, knowing your own boundaries. Some flavours will become favourites. Some textures will always feel wrong. Both are okay.
And every time I hear, “No thanks,” followed by one tiny bite anyway, I respond the same way:
“Thanks for trying it.”
Talk soon,
Tara
CEO of Chaos & Co.