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My mother used to make the most amazing yogurt.

I was always told yogurt had to be sweet to appeal to Americans. But when people go to Turkey or Greece, within 15 minutes of their return, they start talking about how much they enjoyed the yogurt there.

I brought in a yogurt master from Turkey. I went to Greece. I was always going back and forth, from New York to Turkey and Greece. The recipe we use has been around hundreds and hundreds of years. Growing up in Turkey, not a day would go by that we wouldn't eat yogurt like this.

Greek yogurt with some olive oil stirred in can transform many dishes.

Everyone asks me why someone Turkish is making Greek yogurt. In Greece, it is not called 'Greek yogurt.' Everywhere in the world it is called 'strained yogurt.' But because it was introduced in this country by a Greek company, they called it 'Greek yogurt.'

The way yogurt works is you take the old yogurt culture and you put it in milk. You have to put enough of the old culture in, and then that old culture will convert the milk into yogurt.

In the U.S., too many yogurts are filled with corn syrup, preservatives, artificial this and that. To me, this is poison.

Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.

I go to great pains to find the best yogurt and granola.