“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
The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get… — Kelis Copy Share Image
“Even after baking that afternoon while Dre covered the counter, she'd been left with very few cupcakes to refrigerate overnight, as she… — Donna Kauffman 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
“She collects a tray from the kitchen: arranges almond and mango cream puffs, brown sugar lace cookies, and miniature napoleons of vanilla… — Diana Abu-Jaber Copy Share Image
“When I sat with clients and opened my mind to them, a taste usually came through. It might be sweet, sour, salty,… — Judith Fertig 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
There were some flavors that didn't work, like doughnut-flavored Tim Tams. — Adriano Zumbo 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
“I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away. Not everyone was… — Judith Fertig Copy Share Image
“When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation… — Judith Fertig Copy Share Image
“They agreed on four flavors of cake- vanilla, maple, orange, and coconut- to alternate, almost randomly, in twenty-one slim layers throughout the… — Julia Glass 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
“Three square tiers of hazelnut cake filled with caramel mousse and sliced poached pears, sealed with vanilla buttercream scented with pear eau-de-vie.… — Stacey Ballis 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
“The faerie's creamery was not too deep, happily, or at least it did not feel so; a chimneylike skylight cut into the… — Heather Fawcett Copy Share Image
