Quotes About Flavor

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

Food is all about balance; it is all about taste.

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.

Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.

A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's taste, smell, and look.

Things taste less salty when they're cool.

When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.

I don't think I've got bad taste. I've got no taste.

A steak needs fat to taste great.

You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.

If you're dining with someone who wants the same cut, it's always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you'll get a better taste with a bigger piece of meat.

There's a science to ordering potatoes. Are they skinny shoestring or big, fat steak fries? You just have to let your taste buds guide you when deciding what to eat.

Add anchovies to almost anything, in moderation, and it will taste better.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

Chilli ice cream doesn't taste bad. But I wouldn't eat it again.

On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.

You can really taste the difference between a shop-bought and a good homemade mayo.

If you can't taste an ingredient, you have to ask yourself why it is there.

With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

That's the joke about confinement pigs: they taste like whatever sauce you cook them with.