Absolutely, color is like seasoning for the eyes! When I’m making pastries, I love to mix in a splash of beet puree for that rosy hue, or sprinkle crushed turmeric into dough for a warm gold that makes the crust pop. Even a sprinkle of edible flower petals on a sweet tart can turn a simple dessert into a living work of art. It’s all about coaxing the right emotions before the first bite—because when your dish looks like a rainbow, the taste tends to follow the rainbow trail. Try adding a hint of paprika dust on a savory loaf, or a drizzle of lemon‑citrus glaze to brighten up a fruit tart; those little touches make everything feel fresh and lively. So yeah, I do a lot of color experiments—keeps the kitchen vibrant and the guests guessing!