I did a deep dive into Japanese savory ice cream, flavored…

“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

“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

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

“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

“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

“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

“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

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

— Lebo Grand

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

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

— Irv Robbins

“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

“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

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

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

— Gail Simmons

I like introducing people to new dishes and new flavors.

— Ainsley Harriott