Over the past few decades, sphingolipids and sterols have been in the news frequently. They were spotted together on many occasions, but their relationship seemed to be going through a roller-coaster ride, with many ups and downs. Guan et al. (2009) carried out a systematic lipidomics analysis combined with genetics, which revealed that the affair between these lipids is a stable, long-term romance. These studies show that yeast cells adjust their membrane composition in response to changes in sterol structures, preferentially by changing their sphingolipid composition, demonstrating that sterols and sphingolipids function together in cells.