I'm allergic to gluten and soy, so I have been forced to learn how to cook nearly everything, since almost all our foods are prepared with these ingredients now. I'm a food activist - for organic, local, and sustainable foods. I also wish to remove genetically-modified foods from nearly everything we eat to protect the diversity of foods that will end up dying off if we keep breeding only 1 variety of each type of food. Remember Ireland's potato famine? There used to be 8000 varieties of potatoes, now there are 4. When disease strikes, we are going to be in big trouble. Chana Masala; Artichoke Risotto; Stir-fry veggies with rice & beans, cheese & eggs; homemade corn tortillas, gluten-free corn muffins Unfortunately I can no longer eat most of my favorite family recipes because they all have gluten - swedish pancakes, swedish meatballs, banana bread, crab rolls (nummy!!!), etc. Borscht, Sizzling Black Bean Soup, creating my own healthy version of "A-1" sauce without any of the traditional ingredients to marinate buffalo steaks! nummy! I honestly can't think of any. I am very observant & I don't leave the kitchen, so no fires. And I taste as I go & I've figured out how to compensate for flavors, so nothing's ever tasted horrible. Of course, I've never TRIED making souffle, so maybe when I do that might be one. ;)