“She hadn't bothered to go to bed, since Tuesday was one of the days on which she rose before dawn to bake… — Julia Glass 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 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
“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
“At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or… — Judith Fertig 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
“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
“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
“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
“On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a… — Stacey Ballis Copy Share Image
“I looked up to see the sun struggling behind a gray mass of snow clouds. I could relate. And then a beam… — Judith Fertig Copy Share Image
“Voila. Macarons. These ones I made yesterday for a party tonight, so they should be delicious." He is right, of course; they… — Hannah Tunnicliffe Copy Share Image
“Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?" "You may indeed."… — Stacey Ballis Copy Share Image
I learned at a young age what chasing flavors meant, and I've been doing that my whole life. — Marcus Samuelsson Copy Share Image
There were some flavors that didn't work, like doughnut-flavored Tim Tams. — Adriano Zumbo Copy Share Image
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll… — Alain Ducasse Copy Share Image
Pizza is a great segue into unfamiliar flavors - plus, you can pile on the veggies. — Maneet Chauhan Copy Share Image
I could wear Jordan 1's every day with anything. So many different flavors. — P. J. Tucker Copy Share Image
If words had flavors, hers would be bitter almonds and coffee grounds. — Jodi Picoult Copy Share Image
She's just like nothing that I ever seen before. Baby please dont change nothing because your flavors so original. — Justin Timberlake Copy Share Image
“Raven has always been nice, in the same way vanilla ice cream is nice but you’d rather have cookie dough.” — Jessica Goodman Copy Share Image
“Even the most beautiful woman will lose her flavours. However, the flavours of the woman who is always in touch with her… — Lebo Grand Copy Share Image
“The first Monday's cupcakes had been elderflower, two days later and three tiers in honey and walnut, the day after that and… — Anouska Knight Copy Share Image
“Pet foods come in a variety of flavors because that’s what we humans like,† and we assume our pets like what we… — Mary Roach Copy Share Image
“I did a deep dive into Japanese savory ice cream, flavored with the likes of octopus, cactus, ox tongue, wasabi, chicken wing… — Laurie Woolever Copy Share Image
“An orange day, a happy day, a brand-new day in the secret language that only the three of us seemed to understand.… — Judith Fertig 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
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so… — Wolfgang Puck Copy Share Image
“They have flavors like Hong Kong milk tea and ube and Vietnamese coffee. Spiced persimmon. Mango lassi. Jasmine tea." There's something sexy… — Jackie Lau Copy Share Image
“The honey-and-thyme ice cream was a hit, and so was the pastis sorbet. We decided we needed to change the name of… — Elizabeth Bard Copy Share Image
“Back to that very first bite of hidden cupcake in the pantry: a soft cap of vanilla buttercream giving way to light,… — Meg Donohue Copy Share Image
“Bestseller so far?" "Chocolate-vanilla, easily." "So you have those every day, as a staple. Write it down. Worst seller?" She thought. "Not… — Roisin Meaney Copy Share Image
In most organizations, change comes in only two flavors: trivial and traumatic. Review the history of the average organization and you'll discover… — Gary Hamel Copy Share Image
“The second course is a soft-shell crab tempura with miso rémoulade, fresh peaches, and lovage." "What's lovage?" Jen asked. "It's what I… — Francesca Serritella Copy Share Image
“I walked back to the front of the bakery to see a knot of people stalking our display for June. Apricot and… — Judith Fertig 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
We have 11 great potato flavors, and customers have been clamoring for tortilla. For over a year, we worked to develop the… — Keith Belling Copy Share Image
“Orange pekoe flavor, with that gold confection dust on the top." She holds one up to demonstrate. "Mascarpone filling." She bites it… — Hannah Tunnicliffe Copy Share Image
