Our sense of taste is influenced by our experiences, culture and environment, but also by our genetics. People have different preferences for bitter foods. This difference is partly due to our genes. Specifically, we have genetic variations in a gene called “taste receptor 2 member 38” or TAS2R38. This gene codes for a taste receptor protein that allows us to taste bitter substances. This scrollable introduces the TAS2R38 gene and the TAS2R38 receptor. We also discuss how genetic variations in this gene ultimately impact our ability to taste bitter compounds found in foods like cabbage, kale, and broccoli. To learn more about the distribution of bitter taste phenotypes, check out this article https://doi.org/10.1038/srep25506.