“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
Growing up, my dad drank a lot of wine, so I got a taste for, and learned how to enjoy it. He… — Tom Araya 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
“A deep-yellow sauce dotted with green encircled a plump piece of white fish; gently seared golden skin nestled in a smaller circle… — Victoria Benton Frank Copy Share Image
Clients are becoming more global; they're realizing that markets are more interconnected. It's no longer the local regional clients buying the local… — Mary Callahan Erdoes Copy Share Image
“Even the most beautiful women lose flavour. However, the flavour of the sensual ones outlives them.” — Lebo Grand Copy Share Image
“The wines were great, and better by the minute, even as the drinkers softened. Just as wines opened at the table, so… — Allegra Goodman 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
“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
“She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with… — Judith Fertig Copy Share Image
I love all of the ecosystems - mountains, deserts, rainforests. They're beautiful, and nature has so many different flavors to it. — Louie Schwartzberg Copy Share Image
What worries me are these so-called radio stations with program directors who don't play all the different flavors of hip-hop. They should… — Afrika Bambaataa 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
“I pick up my teaspoon and take a small bite, and am transported. The cake is nutty and moist, the cream with… — 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
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is… — Todd English Copy Share Image
“The cake is pretty simple; they didn't want anything too fancy. Two tiers. The bottom is the Frango mint tier from the… — Stacey Ballis Copy Share Image
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first… — Alain Ducasse 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
“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
“Raw persimmon is an acquired taste," he said, handing me a slice, "but I have a feeling you'll like this one." I… — Meg Donohue Copy Share Image
“The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a… — Meg Donohue Copy Share Image
“So," he explains. "Take the piece of bread, dip it in the olive oil and then in the spice and nut mix,… — Stacey Ballis Copy Share Image
“The German chocolate cake was easy. So was the vanilla buttercream. But the strawberry shortcake gave me fits. Turns out, the final… — Linda Francis Lee Copy Share Image
