Quotes About Flavors

I didn't have a sweet tooth, but I liked butter, and I liked sauces, and I liked wine... and curry... and cheeses.

I love cooking with wine.

I'm a Buffalo wing magnet, a sandwich fanatic, a cheesesteak guy. But I'll only get a cheesesteak in Philadelphia. No one else does it right.

Giving nuts and seeds a few minutes in the oven deepens their flavors and improves their texture - and it provides more even cooking than the stovetop.

The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef.

Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In every meal, even on every plate, you'll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.

Cooking for a family, and specifically cooking to stimulate exploration of new flavors and textures, has led to mealtimes that are both healthier and more exciting.

I look cooking! Particularly pad thai.

I love Italian, Mexican, Thai. Something spicy.

I like Thai food, Jamaican stews with yam, pumpkin and sweet potato.

I eat out a lot, so being at home is just great. I usually make a chicken rice recipe that I picked up in Thailand years ago. The chicken has to be boiled before adding in chillies, ginger, soy and white pepper. Then you make a kind of pilaf. Its delicious.

The history of cooking is my passion, and cooking is my passion.

In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.

First he caramelizes fresh-cut sweetcorn, toasting it slowly in a heavy pan, adding onions. Then cubed potatoes tossed lightly in butter, to set a crisp. He adds all of this to a garlicky chicken broth with shaved carrots, cannellini beans, fresh dill, parsley, a dash of cayenne, and heavy cream.

Pollux made his special potato salad with bacon and hot pickles.

There are five known fundamental tastes in the human palate: salty, sweet, sour, bitter, and umami.

Devi made a ginger, apricot, and mint chutney, along with a good amount of chipotle chili peppers found in a bottle, hidden deep down in Saroj's everything-is-in-there pantry. The end result was a fiery, smoky, tangy concoction that beat the pants off of Saroj's mint chutney.

I know good cooks who'll spend days finding fresh garlic and fresh basil and fresh tarragon, etc., and then use canned tomatoes for the sauce, saying it doesn't matter. But I know it does matter.

Gruyere is a very fine cheese that has a rather mellow texture. It is commonly used to euxanthate a dish rather than overpower the flavors.

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ALFRED E. NEWMAN

I love boliche, roasted pig, and black beans and rice. When I need a quick fix, I head to Cafe Cortadito on Avenue B and 3rd here in New York City.

When I come to Delhi, what's on my mind is food. I've Parsi and Goan genes, which basically means foodie genes.

I love roasted beets with goat cheese. I am also a fruit addict.