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.

We incorporated new tastes and flavors into our kids' diets from a very early age which helped to develop their palates and prevented them from becoming picky eaters. We don't buy junk food and give them options of fresh fruit yogurt raw almonds or dried whole grain cereals for snack time.