More on "ta'am," conveying flavor. Now in the context of a ceramic pot, and chametz after Pesach - use it with food of a different type! Ah, but what if you used it for the same type of food? Rav and Shmuel dispute the matter. Plus: A strategy to prevent price gauging - relying on R. Shimon's opinion that one can benefit from chametz after Pesach. Also: An oven smeared with grease - now, what if you bake dairy in there? Or bread, which is pareve, and then you have to take exceedingly great care to not eat with dairy. How do we ensure that the flavors won't mix in prohibited ways? Beginning with no meat or dairy bread. And how does chametz fit in? And if flavor is transferred via heat, then what does that imply regarding cold utensils and the lack of transfer of flavor and the ability to make "mixtures."