Cooking techniques include roasting, baking, boiling, frying, mashing, and spicing. Roasting, baking, boiling, frying, mashing, and spicing are all cooking techniques. Flavors of Hungarian dishes are based on centuries-old traditions in spicing and preparation methods. Preparations include splitting, peeling, grinding, soaking, sprouting, cooking and spicing. There are regional variations in spicing and in the ingredients. The published volume of the 1992 symposium is entitled "Spicing Up the Palate". Vents Magazine described it as a "fiery ode to spicing up a stagnant relationship".