Quotes About Flavors

For a menu to come together, you have to have sweetness, saltiness, crunchiness... it's all about balance.

Ice cream brings people together.

Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.

I think the patterns are set very early when the kids are young. But at the same time, there are some flavors kids just don't like.

Since the pleasure of most foods is in the first few bites, eat one thing on your plate at a time, at least at the start of the meal when you can concentrate and enjoy the full flavors.

Personally, I like a chocolate-covered sky. Dark, dark chocolate. People say it suits me. I do, however, try to enjoy every color I see - the whole spectrum. A billion or so flavors, none of them quite the same, and a sky to slowly suck on. It takes the edge off the stress. It helps me relax.

Personally, I like a chocolate-colored sky. Dark, dark chocolate. People say it suits me. I do, however, try to enjoy the whole spectrum. A billion or so flavors, none of them quite the same, and a sky to slowly suck on. It takes the edge off the stress. It helps me relax.

I however, try to enjoy every color I see the whole spectrum. A billion or so flavors, none of them quite the same.

The question is, what color will everything be at that moment when I come for you? What will the sky be saying? Personally, I like a chocolate-colored sky. Dark, dark chocolate. People say it suits me. I do, however, try to enjoy every color I see—the whole spectrum. A billion or so flavors, none of them quite the same, and a sky to slowly suck on.

Well, a peach has a lovely taste and so does a mushroom, but you can't put the two together...

In our world you got your mystery and suspense stories . . . your science fiction stories . . . your Westerns . . . your fairy tales. Get it?" "Yes," Roland said. "Do people in your world always want only one story-flavor at a time? Only one taste in their mouths?" "I guess that's close enough," Susannah said. "Does no one eat stew?" Roland asked.

I love berries. Strawberries, blueberries, raspberries, black berries, anything with an 'errie' in it!

I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.

I love chocolate. I like milk and dark chocolate, but definitely not white.

I love to cook. I make an award-winning turkey chili.

I've always love how food preserves a memory.

I love making Italian food. And coconut chicken.

I like to eat and I love the diversity of foods.

It is the technique, above all, that makes a meal Chinese or not.

When children are exposed through 'sensory education' to a wider range of flavours they start to love complexity and be bored by simplicity.

Flavours - these memories generated backwards through our nose - are all learned.

Registering different flavours is one of the main ways that our bodies interact with the world around us. Amazingly enough, the human olfactory bulb is the only part of the central nervous system that is directly exposed to our environment, through the nasal cavity. Our other senses - sight, sound and touch - need to travel on a complicated journey via nerves along the spinal cord up to the brain. Smell and flavour, by contrast, surge direct from plate to nose.

I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that's been refined over many years. I won't tell anybody what it is.

I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.