1.   Cover and refrigerate for a few hours to allow the flavors to marry.

2.   If you combine the chicken and sauce while the chicken is hot, the flavors marry perfectly, and their clarity remains even after the chicken has been chilled.

3.   Most cooks agree that soup always tastes better the next day, after the flavors have truly married.

4.   These foods improve with age because the more time allowed for the flavors to marry, the better the food tastes.

5.   This is a traditional combination for seasoning lamb, and rightly so, because the flavors marry so well.

6.   True, it may take a little effort to make thyme oil, roasted tomato essence or mint vinegar and then let them steep for their flavors to marry.