“At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or… — Judith Fertig Copy Share Image
“I sprinkled a dose of Momma's seasoning into my cupped hand and dipped my tongue into the tiny pool of memories I… — Michelle Stimpson Copy Share Image
“I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting… — Judith Fertig Copy Share Image
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These… — Joel Robuchon Copy Share Image
Really, truly, try to figure out what your palate is all about. If you've determined that you don't like dirty old stinky… — Gary Vaynerchuk Copy Share Image
“Human beings, in a sense, may be thought of as multidimensional creatures composed of such poetic considerations as the individual need for… — Aberjhani Copy Share Image
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed… — Christie Brinkley Copy Share Image
“It's a creamy lobster mashed potato, but it's so much more than that. She can taste the the sweet meat of the… — Katrina Kwan Copy Share Image
“When I was a child, I associated my parents with individual flavors. It was the same way you might filter someone through… — Charlotte Silver Copy Share Image
“What are you making?" he asked me. "Eggplant with a pomegranate walnut sauce." It was nice to be able to answer at… — Beth Harbison Copy Share Image
“The grits were lumpy, but the flavor was incredible: the garlic and onion powder, the cayenne's heat lingering after every bite, the… — Shauna Robinson Copy Share Image
“How do you fancy making some dark cherry ganache with me, and we can fill these little yuzu shells with that instead?… — Hannah Tunnicliffe Copy Share Image
“Berthillon's ice cream is dense and creamy--- served, in keeping with French rules of moderation, in golf-ball-size scoops. You have to be… — Elizabeth Bard Copy Share Image
“When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation… — Judith Fertig Copy Share Image
“I've been developing killer updated versions of things like Black Forest cake, now with bittersweet devil's food cake, a dried-cherry conserve, and… — Stacey Ballis Copy Share Image
“Cassie speared one of the fried balls and placed it on her plate, along with a scoop of the dark brown paste.… — Emily Arden Wells Copy Share Image
The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to… — Kyle MacLachlan Copy Share Image
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is… — Aaron Sanchez Copy Share Image
Eighteen luscuios scrumpitous flavors, Chocolate,Lime and Cherry Coffee,Pumpkin, Fudge-Banana, Caramel Cream and boysenberry. Rocky Road and Toasted Almond, Butterscotch,Vanilla Dip, Butter Brinkle,… — Shel Silverstein Copy Share Image
“At the far end of the bakery, our canvas curtain heralded April's lime and coconut theme. Little bags of coconut meringue polka… — Judith Fertig Copy Share Image
“Even after baking that afternoon while Dre covered the counter, she'd been left with very few cupcakes to refrigerate overnight, as she… — Donna Kauffman Copy Share Image
“Whether you're a bride or a birthday boy, your options are much the same. Cake comes in chocolate, yellow, or white. Frosting… — Stacey Ballis Copy Share Image
“Relax, princess. If your prince arrives, I'll vacate. Just keeping you company. Besides, he should know better than to leave a beautiful… — Stacey Ballis Copy Share Image
“When I sat with clients and opened my mind to them, a taste usually came through. It might be sweet, sour, salty,… — Judith Fertig Copy Share Image
“Three square tiers of hazelnut cake filled with caramel mousse and sliced poached pears, sealed with vanilla buttercream scented with pear eau-de-vie.… — Stacey Ballis Copy Share Image
“Cassie perused the offerings, her mouth watering with excitement. Lemon cream, raspberry ricotta and meringue, Parmesan, creamed corn, cassis, persimmon, summer fig,… — Emily Arden Wells Copy Share Image
“She took a sip of wine and held it in her mouth, straining to identify the flavors. Cherry, she thought. Licorice. Thorns.… — Ruth Reichl Copy Share Image
“With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing… — Matt Goulding Copy Share Image
“Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we… — Stacey Ballis Copy Share Image
“I begin to describe a three-tier cake. The bottom tier would be a deep, dark devil's food cake filled with thick chocolate… — Stacey Ballis Copy Share Image
“As soon as he was out of sight, Gui pulled the macaron mixture towards him, and took a deep breath. He whipped… — Laura Madeleine Copy Share Image
“A memory that costs you something," he said aloud, almost to himself. "One that hurts to remember. That makes you regret what… — Daria Lavelle Copy Share Image
“Time to cut the cake, newlyweds." Caroline ushers us over to the sweet little two-tier cake, round and covered in white fondant… — Stacey Ballis Copy Share Image
“Yep," I say, cutting a large slice of the Dutch Baby pancake and sliding it onto her plate along with two pieces… — Stacey Ballis Copy Share Image
“In Taiwan, where bubble tea was invented, people have been drinking Chinese tea styles with milk since Dutch colonization in the seventeenth… — Ruby Tandoh Copy Share Image
“The oysters arrived on a deep bed of ice. She had never eaten an oyster, and she stared down at the platter.… — Ruth Reichl Copy Share Image
“Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While… — Martine Bailey Copy Share Image
“The faerie's creamery was not too deep, happily, or at least it did not feel so; a chimneylike skylight cut into the… — Heather Fawcett Copy Share Image
“At the sight of the dozen assorted cupcakes, as bright and optimistic as party hats, Louise's eyes lit up. "How wonderful!" she… — Meg Donohue Copy Share Image
“I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away. Not everyone was… — Judith Fertig Copy Share Image
