I come from U.P., so I can say that I have some knowledge about food and flavors. — Ankit Tiwari Copy Share Image
“Success in America comes in over a million flavors... all you have you have to do is try one.” — Johnnie Dent Jr Copy Share Image
In the neighborhood package store. Mixing the good with the bad. Which flavors of life's labor have you had? — Big Krit Copy Share Image
I believe there's 31 flavors to be tasted. . . I'm just living my life. I don't want to be your kind of good. — Pink 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
For personal use, I recommend the free and open-source Truecrypt, which comes in flavors for Windows, Mac and Linux. — Barton Gellman 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
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
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
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
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
There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving… — Grant Achatz 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
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
I was eating some candy and looked on the wrapper, and it said made from natural and artificial flavors. You could just… — Demetri Martin 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
“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
“The German chocolate cake was easy. So was the vanilla buttercream. But the strawberry shortcake gave me fits. Turns out, the final… — Linda Francis Lee 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
What worries me are these so-called radio stations with program directors who don't play all the different flavors of hip-hop. They should… — Afrika Bambaataa Copy Share Image
“Eliza got vanilla ice cream with butterscotch sauce, whipped cream, and a cherry. She asked me to get chocolate ice cream with… — Tiffanie DeBartolo Copy Share Image
If you want your kids to have fun learning about food, you need to let them explore it in their own way.… — J. Kenji Lopez-Alt Copy Share Image
“She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with… — Judith Fertig Copy Share Image
“We'll start with Un Petite Flamme. It's our espresso macaron. Go on, try it." She looks down at her plate. "This one?… — Hannah Tunnicliffe 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
“Raw persimmon is an acquired taste," he said, handing me a slice, "but I have a feeling you'll like this one." I… — Meg Donohue 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
“I love the caraway seeds in the classic rye bread, but I wonder if the rich dough might not also hold up… — Stacey Ballis Copy Share Image
“Berthillon's ice cream is dense and creamy--- served, in keeping with French rules of moderation, in golf-ball-size scoops. You have to be… — Elizabeth Bard 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
“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
I'm more comfortable weaving Indian flavors into American classics. — Aarti Sequeira Copy Share Image
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is… — Todd English Copy Share Image
