There is more to flavor than what your tastebuds tell you. What we call flavor is a complex combination of aroma, taste, and texture. To enjoy the fullest flavor of food, all three of these sensations work in harmony. Here's a little Q&A to answer some of the more interesting questions about flavor.

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It's hard to pinpoint the exact moment when an evening of gracious entertaining becomes a sentence of dinner with no parole, but there are a few simple ways to make sure that the cook enjoys the party too.

When planning the menu, include a variety of different types of foods. Be sure to include different textures (crispy, creamy, crunchy, tender) and flavors (sweet, sour, salty, bitter, astringent, pungent, cooling). Serve some cold items (crudites, chilled soups, ice cream or sorbet), some at room temperature (antipasto or other appetizers, cookies or cakes), and some hot (stew, hot entrees, warm brownies or pies). Variety is key, but above all, rely mostly on tried-and-true dishes that are quick and easy. If you want to make a grand impression, go for it once in the meal, rather than trying for a climax at every course.

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The term cookie was first used in the United States when early Dutch settlers brought their koekje (little cakes) to New York. At about the same time, wood-burning and coal-fired ovens were introduced, which made baking more reliable and the popularity of cookies and cookie-making soon spread.

Eastern European, Scandinavian and British immigrants who settled in the United States all made great contributions to the cookie-making tradition. For example, refrigerator cookies originated from German Heidesand cookies, which are made by shaping the dough into long, sausage-shaped rolls, cutting them into thin, round slices and then baking them.

In other parts of the world, the word for (and meaning of) cookie varies. In Scotland, a cookie is a sweetened bread bun that is either filled with whipped cream or thickly iced. In Britain and France, cookies are known as biscuits, while in the United States, the term biscuit is used to describe a large, soft scone.