Pet foods come in a variety of flavors because that's what humans like, and we assume our pets like what we like. We're wrong.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.

Even the once simple home mortgage now has so many flavors and styles and variations that it is difficult for people to make a decision.

Funny is funny, and it can come in 8 billion different shades and flavors, so I think it's silly to kind of limit it.

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.

If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times a week. Slowly fill your diet with new flavors. By the time you're ready to let go of whatever it is you want to let go of, you've got a full menu.

My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.

The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.

I grew up going to bakeries in Tel Aviv; that's where we got our birthday cakes, they were always European baking and butter creams. We have such good baking in Israel, and we have the Diaspora of Jews from all over, and we learned early on to adapt and absorb flavors from all over.

On its self-titled debut, Happy Birthday flirts with several flavors of love, and 'Girls FM' is where taste gets confusing.

If you look over the years, the styles have changed - the clothes, the hair, the production, the approach to the songs. The icing to the cake has changed flavors. But if you really look at the cake itself, it's really the same.

Beauty is not just a white girl. It's so many different flavors and shades.

It's impossible to say a thing exactly the way it was, because of what you say can never be exact, you always have to leave something out, there are too many parts, sides, crosscurrents, nuances; too many gestures, which could mean this or that, too many shapes which can never be fully described, too many flavors, in the air or on the tongue, half-colors, too many.

I think choosing between men and women is like choosing between cake and ice cream. You'd be daft not to try both when there are so many different flavors.

We're all seeking that special person who is right for us. But if you've been through enough relationships, you begin to suspect there's no right person, just different flavors of wrong. Why is this? Because you yourself are wrong in some way, and you seek out partners who are wrong in some complementary way. But it takes a lot of living to grow fully into your own wrongness. And it isn't until you finally run up against your deepest demons, your unsolvable problems-the ones that make you truly who you are-that we're ready to find a lifelong mate. Only then do you finally know what you're looking for. You're looking for the wrong person. But not just any wrong person: it's got to be the right wrong person-someone you lovingly gaze upon and think, "This is the problem I want to have.

In France today people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days French cooking through the influence of 'grande cuisine ' has become a bit lighter. And we are beginning to discover the original flavors of our produce.

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts like anything else.

I add a lot of citrus to my food and I think that flavors it. And to me that what makes it healthier lower in fat lower in calories. It adds lots of flavor. Spices of course. But citrus is definitely kind of my go-to to season and really to really make those flavors make that food come alive.

It's fun to pick a cuisine and say I'm going to research Ethiopian food and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.

My grandfather gave me inspiration to cook and love food and flavors. My Aunt Raffie gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.

If you eat a lot of starchy foods introduce a vegetable once a week then twice a week and then three times a week. Slowly fill your diet with new flavors. By the time you're ready to let go of whatever it is you want to let go of you've got a full menu.

If you look over the years the styles have changed - the clothes the hair the production the approach to the songs. The icing to the cake has changed flavors. But if you really look at the cake itself it's really the same.