“I sprinkled a dose of Momma's seasoning into my cupped hand and dipped my tongue into the tiny pool of memories I… — Michelle Stimpson Copy Share Image
“You think in terms of educated palates, and you'd be right to assume most folks here wouldn't know a panna cotta from… — Donna Kauffman Copy Share Image
“I like caramel flavors; some people prefer a lighter taste, like rose, at least to start with. The chocolate-flavored ones are lovely,… — Hannah Tunnicliffe Copy Share Image
I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a… — Marcus Samuelsson Copy Share Image
“Many popular eighteenth-century iced cream flavors are familiar to modern palates--- pistachio, chocolate, strawberry, etc. Yet Georgian confectioners were great innovators and… — Laura Shepherd-Robinson 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
“The first thing Rika felt was a strange breeze emanating from the back of her throat. The cold butter first met the… — Asako Yuzuki Copy Share Image
“A hundred and forty-four, twelve trays of twelve. Were 144 cupcakes enough for one day? There was no way of knowing. What… — Roisin Meaney 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
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
“When I was a child, I associated my parents with individual flavors. It was the same way you might filter someone through… — Charlotte Silver Copy Share Image
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed… — Christie Brinkley 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
Pizza is a great segue into unfamiliar flavors - plus, you can pile on the veggies. — Maneet Chauhan Copy Share Image
“Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While… — Martine Bailey Copy Share Image
The new 'Joy' was needed for a number of reasons. Recent developments in nutrition and new ingredients were two of the major… — Irma S. Rombauer Copy Share Image
“The French take their bûche de Noël, the traditional Christmas Yule log cake, much more seriously. Gwendal had been training at school,… — Elizabeth Bard Copy Share Image
“The oysters arrived on a deep bed of ice. She had never eaten an oyster, and she stared down at the platter.… — Ruth Reichl Copy Share Image
“It wasn't lost on him, the poetry, the symmetry of this last bite. Everything had begun with a taste of liver. Now… — Daria Lavelle 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
“How do you fancy making some dark cherry ganache with me, and we can fill these little yuzu shells with that instead?… — Hannah Tunnicliffe Copy Share Image
“She shrugged her shoulders, then shifted her attention to the hand-labeled glass jars of honey. "Which one do you want to use?"… — Susan Wiggs Copy Share Image
“Whether you're a bride or a birthday boy, your options are much the same. Cake comes in chocolate, yellow, or white. Frosting… — Stacey Ballis 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
I learned at a young age what chasing flavors meant, and I've been doing that my whole life. — Marcus Samuelsson Copy Share Image
