Bonnie: My romance with the way of life in Greece began the first of the many times I’ve been there. Same with my first taste of tzaziki, a Greek garlicky cucumber yogurt dip, spread or sauce for roasted lamb.

I played with recipes, not getting the results I wanted until I thickened my yogurt to be more like that found in Greece.

To thicken yogurt, dump plain yogurt into a strainer — lined with cheesecloth or paper coffee filters — placed over a bowl; refrigerate for 1 to 6 hours to drain off the liquid (whey). The longer the yogurt drains, the thicker and more protein-rich it becomes. Consider saving the white-ish, nutrient-rich liquid from the bowl to add to soups, stews or any place you’d add water.

Then turn that thickened yogurt into tzaziki or other dips, dressing or sauces that use plain yogurt.

Here’s my Tzaziki rendition from “The Weekend Kitchen” (Harmony, 1992) that I coauthored with Joanne Lamb Hayes.

Sprinkle a peeled, seeded and shredded cucumber with salt; let stand in a strainer about 10 minutes. Squeeze out the excess moisture using your hands, then combine with 1 cup Greek (thickened) yogurt and 2 minced cloves garlic. Season with salt. Makes about 4 servings, if using on a souvlaki sandwich.

I always take the time to strain my yogurt when using in recipes as I like that thick texture. That’s why I like FAGE Greek yogurt — especially its 0% fat yogurt. The 2% also is delicious, but just way too rich and fat-laden for me.

And on a nutrition note, the straining of the yogurt concentrates its protein content and, because it’s lower in carbohydrates, it also contains less lactose.

Bryan: Though we’re currently reviewing the 0% plain Greek yogurt, I did want to point out that the FAGE line does offer a wider selection of flavors, with fruits such as cherry, peach and strawberry. Greek yogurt (basically a “strained yogurt” to reduce liquid content) is quite rich, and while I find the fruit combinations enjoyable, they truly are far too overwhelming for even the most decadent of my morning routines (when maybe a donut sneaks in there). While breakfast may not be a strong point in my mind for FAGE, the company certainly scores high points in other categories.

The honey pairing, served with creamy 2%, is an honorable mention for the best FAGE product. It can stand alone as a divinely luscious dessert for two, with the thick honey served in a spoon-sized dipping well, perfect for dipping sliced fruits, berries and possibly your finger.

True gold, though, must go to the plain FAGE Total 0% Greek yogurt. This product may not ring true for all readers of Bite of the Best, but if you are the type who enjoys adding a Greek zing to any of your foods, this is the best yogurt you can buy!

I am a huge fan of the gyro. For anyone who does not know, a gyro refers to a Mediterranean sandwich. Though there are many variations from town to town stretching from Greece to the Middle East (not to mention Europe and American street corners), the dish generally consists of a rotisserie-cooked meat, usually thinly sliced lamb or beef, lettuce, tomato, onions and the yogurt-based sauce called tzaziki.

I know a product is a winner with me when it alters one of my most commonly enjoyed dishes. I first tested my homemade tzaziki on a store-bought gyro from a grill across the street from my house. I usually enjoy their sauce, but FAGE turned this sandwich into something so much better, the creaminess of my sauce eclipsing anything I had been served from the restaurant. My second testing has to be from my kitchen. I am planning my gyro with grilled lamb chops, cooked to medium rare, cut into strips and tossed with diced heirloom tomatoes with a bit of Vidalia onion; all served on piping hot naan (Indian flat bread) with my homemade FAGE tzaziki. Ahhh, simple pleasures…

Eric: All yogurt is not created equal – so for all of you Yoplait and Dannon junkies, there is something more to consider the next time you’re walking towards the dairy case.

In my opinion, a good tasting yogurt should consist of two essential components: fat and flavor. If it’s missing either of those, then you’re probably not going to find a product worth eating. For these reasons, I have always been a fan of Dannon yogurt; it is simple in taste, low in fat-content and priced (usually) within reason. Random Fact: Dannon, the now-French company (also known as Danone), originated in 1919 in the city of Barcelona. The company was named after the founder’s son, Daniel

FAGE (pronounced Fa-yeh!) produces Greek inspired strained yogurts that range in fat content from O% (the topic of discussion) to a mind-blowing 20 grams of fat for a 7-ounce serving for their regular. FAGE yogurt is not the average yogurt. It is not the type of yogurt you would imagine taking to work with you as a snack, and it certainly wouldn’t be a lunch-box stuffer for your child to swap with in the cafeteria. What it is, is the type of yogurt to use when cooking, creating sauces and dips or as a supplement to your breakfast; it is nutritionally rich in protein and calcium.

I was originally skeptical when trying the 0% yogurt as it completely goes against my better judgment of what a good yogurt should consist of (it has no fat and, seemingly, no flavor), but I was pleasantly surprised by its texture and natural taste. The yogurt is creamy, but doesn’t have a rich, “heavy” taste. Mixed with a little honey, FAGE has now become a cornerstone of my fridge (only to be trumped when Dannon goes on sale).