“You will no longer pick this sage that flavors your whole life.” — Naomi Shihab Nye Copy Share Image
I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming… — Rick Bayless Copy Share Image
I'm obsessed with Starbucks seasonal flavors. I love their seasonal cups. I love their pumpkin-flavored coffee. I love that. I absolutely love,… — Adrienne Bailon Copy Share Image
For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it… — Carla Hall Copy Share Image
Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be… — Gail Simmons Copy Share Image
It was this weird confrontation of these two delicious flavors that got me consciously or subconsciously combining Lincoln and vampires as an… — Seth Grahame-Smith Copy Share Image
My family is delighted every time I cook maitake. Our taste buds awaken in anticipation of its rich, deep and nuanced flavors. — Paul Stamets Copy Share Image
We either put out 6 different flavors of jam or 24 different flavors of jam and we looked at 2 things. First,… — Sheena Iyengar 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
At the end of the day, customer choice is essential. And we don't make products that compete with Apple, nor make products… — Tony Fadell Copy Share Image
“Un Petit Phenix is born as Lillian's is resurrected, even more beautiful than before, with new wallpaper, new windows, and repaired chairs.… — Hannah Tunnicliffe Copy Share Image
From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was… — Michael Mina 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
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion… — Daniel Boulud 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
“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
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
“I knew that sunny citrus helped put things in focus, sharpened the memory, just like a squeeze of lemon juice could sharpen… — Judith Fertig Copy Share Image
“Betty returns in a couple of minutes, setting down our pots of tea and two towers of treats. There are small tea… — Kiana Krystle Copy Share Image
“But people, as Alan had once reflected to Greenie, were not at all like recipes. You could have all the right ingredients,… — Julia Glass 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
“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
“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
“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
“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
“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
“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
“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
“I got a scoop of the double fudge coconut brownie ice cream in a waffle cone (the smell wafting through the shop… — Mia P. Manansala Copy Share Image
“He was deeply in love with her. Truly. Madly. A kind of love he'd never dared fathom. It hadn't happened in an… — Daria Lavelle 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
“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
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
We love salt, fat and sugar. We're hard-wired to go for those flavors. They trip our dopamine networks, which are our craving… — Michael Pollan Copy Share Image
“The tantalizing scent transported me to a white, sandy beach lapped by a turquoise sea under a tropical sun. Lime and coconut… — Judith Fertig Copy Share Image
I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix… — David Chang Copy Share Image
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see… — Tom Douglas Copy Share Image
“She took a sip of Armagnac and savored the caramel, cherry, dark chocolate, and lavender flavors. "How do they make this?" she… — Emily Arden Wells Copy Share Image
