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A soup manufacturer uses the same colors and design on every label to catch the consumer's eye and assure her that she's getting brand-name quality, whether she's buying bean soup or corn chowder or cream of tomato.

I never stop thinking about names of products. It's a process that happens 24 hours a day.

Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.

That's one thing I get neurotic about: I need my soup to be crazy hot.

I did a lot of commercials early on, and I remember the first commercial I ever got was for a product called Funyuns. I had to eat these chips for, like, 12 hours straight.

What's a soup kitchen?

When we drink a cup of coffee or spoon heated chicken noodle soup or chili out of a Styrofoam cup, we are also taking in small doses of chemicals that leach from the container. Heat activates this transfer, as does oil, acids and alcohol.

Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.

You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.