“Up to her eyes in recipes and vanilla essence and poppy seeds and dried cranberries and chocolate chunks.” — Roisin Meaney 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
“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
Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for… — Brett Hoebel Copy Share Image
“A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs… — Lawrence Norfolk 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
“In my mind, there was nothing better than a cupcake with a funny little twist. I liked bold pairings of fresh ingredients… — Meg Donohue 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
“Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream… — Stacey Ballis Copy Share Image
“He showed me how each wheel was stamped with the month and year, and then he cracked the first one open to… — Ruth Reichl 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
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
“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
I'm more comfortable weaving Indian flavors into American classics. — Aarti Sequeira 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
“Even the most beautiful woman loses her flavours. However, the flavours of the sensual one outlives her.” — Lebo Grand 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
“Most tourists, having done some research on Chicago delicacies, order their Italian beef sandwiches "wet," meaning that a slosh of extra meat… — 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 Armagnac and savored the caramel, cherry, dark chocolate, and lavender flavors. "How do they make this?" she… — Emily Arden Wells Copy Share Image
Pet foods come in a variety of flavors because that's what humans like, and we assume our pets like what we like.… — Mary Roach Copy Share Image
“Sitting on a recently cleaned chair, she bit into one of the buns. Sugary sweetness exploded in her mouth, and she sighed… — Sarah Beth Durst 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
“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
“And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit… — James Villas Copy Share Image
