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If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.

Soy sauce and seaweed go really well with potato chips.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

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.

I've been seeing more and more Gardein soy chicken and soy beef products lately, and they're pretty darn good.

I'm a big fan of Caribbean food, Spanish food, Dominican food - like rice and beans. Hot sauce just adds a different layer of boom to the food, you feel me?

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.

The blueberry-soy weight-loss smoothies my son makes for me taste terrible, but my doctor says they're good for me.

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.