The foods and beverages that individuals consume can have a profound impact on their health and well-being. Diets consisting of a variety of foods that are high in nutrient density and low in energy density can help to reduce disease risk and confer favorable health outcomes. However, foods that are good for us are not always the foods we choose to eat, as liking and food intake are more strongly tied to the sensory attributes of foods than to their nutritional qualities. Thus, strategies that target the sensory properties of foods have the potential to encourage selection and consumption of foods that can contribute to a healthy dietary pattern. Here, we discuss multiple strategies informed by sensory science that could help (i) reduce energy overconsumption and obesity risk via fat, sugar, and eating rate reduction; and (ii) increase diet quality by encouraging fruit and vegetable intake, sodium reduction, and dietary variety. We note that these sensory manipulations can only be successful with careful consideration of the particular food as well as the targeted individual. Individual differences due to genetics, age, prior exposure, etc., will influence the efficacy of sensory manipulations and determine food acceptance and rejection, choice and preferences, and ultimately consumption. Understanding how best to leverage sensory properties to promote consumption of foods that contribute to a healthful dietary pattern can aid in disease prevention.