A rich steam rose and he took a sip. Sweetness flooded his…

“A memory that costs you something," he said aloud, almost to himself. "One that hurts to remember. That makes you regret what you did…

— Daria Lavelle

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

— Gail Simmons

Growing up, my dad drank a lot of wine, so I got a taste for, and learned how to enjoy it. He spoke a…

— Tom Araya

“The grits were lumpy, but the flavor was incredible: the garlic and onion powder, the cayenne's heat lingering after every bite, the creamy tang…

— Shauna Robinson

“A deep-yellow sauce dotted with green encircled a plump piece of white fish; gently seared golden skin nestled in a smaller circle of plump…

— Victoria Benton Frank

Not everyone likes all our flavors, but each flavor is someone's favorite.

— Irv Robbins

Clients are becoming more global; they're realizing that markets are more interconnected. It's no longer the local regional clients buying the local regional flavors.…

— Mary Callahan Erdoes

“Even the most beautiful women lose flavour. However, the flavour of the sensual ones outlives them.”

— Lebo Grand

“Love comes in many flavors. Most people start out with vanilla and chocolate and work their way up to rum raisin but that doesn't…

— Elle Casey

“The wines were great, and better by the minute, even as the drinkers softened. Just as wines opened at the table, so the friends'…

— Allegra Goodman

“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 a real…

— Elizabeth Bard

“Relax, princess. If your prince arrives, I'll vacate. Just keeping you company. Besides, he should know better than to leave a beautiful girl waiting…

— Stacey Ballis

We love salt, fat and sugar. We're hard-wired to go for those flavors. They trip our dopamine networks, which are our craving networks.

— Michael Pollan

“She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with a little…

— Judith Fertig

I like introducing people to new dishes and new flavors.

— Ainsley Harriott