Everyone knows that the cruciferous family of vegetables is good for you. In the April/May issue of Cook’s Country, America’s Test Kitchen explains the best ways to cook and serve them so they taste good, too. Here are some of TIP’s favorites:

Radishes Nutritional Info: A good source of vitamin C, folate and potassium Crisp and refreshing, radishes should be refrigerated and eaten raw, sautéed or pickled.

Cauliflower Nutritional Info: High in fiber and vitamins C, K and B6

Steam, boil or roast cauliflower to bring out its earthy sweetness and crunchy texture.

Broccolini Nutritional Info: A good source of vitamins A, C, K, E and B6

A cross between Chinese kale and broccoli, broccolini can be steamed, sautéed or grilled.

Bok choy Nutritional Info: High in calcium and vitamins A and C

Best for stir frying—do stalks first and add leaves toward the end of cooking.

Brussels sprouts Nutritional Info: High in fiber, vitamins, folate and potassium

Braise in a flavorful liquid (like stock or cream) or toss with olive oil and roast.

Daikon Nutritional Info: High in vitamin C, folate, potassium and copper

This large, Asian radish has a mild, milky start and a peppery finish. Eat raw or stir-fried.