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When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.

I love raw cookie dough, right out of the tube. The other thing I eat is marshmallow fluff.

Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.

I'm going for something very raw and organic.

I particularly like Hershey's chocolate - the kind which has almonds in it.

I particularly like Hershey's chocolate, the kind which has almonds in it.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

In America, diner food or roadside barbecue is the best road food, but I am not a fan of eating while driving - too messy.