I travel 330 days a year and eat every two and a half hours - I'm a big guy. I always carry a fork little bottles of spices and Sriracha. I eat what I feel like eating.

Under the auspices of peace our comprehensive renaissance will be built and it will be a model for those who wish to emulate it in the greater Arab homeland.

Once you get a spice in your home you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go.

Southeast Asia food uses many different types of spices which are quite new to me like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking this usually imparts a strong aroma to Southeast Asian food which appeals to the senses.

Peruvian food is so simple yet amazingly flavored with their traditional spices.

The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out.

In my travels I also noticed that kids in Thailand like spicy food and kids in India love curry. I'm hoping to introduce my son Hudson to lots of veggies and spices when he's young. I say that before he's started on solid foods so it could be easier in theory than practice!

My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall where you can find cheap but wonderful fruit like mangoes vegetables and spices. I didn't do much of the cooking as Olympia did a lot - I was the under-chef and did some of the chopping.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy bland food. I also want them to experiment - they don't have to love everything but they do have to try it.

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.

At last in 1611 was made under the auspices of King James the famous King James version and this is the great literary monument of the English language.

In the past few years we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla it can have a little thyme. Or you could have a custard with a little lavender in it which is just amazing.