Quotes About Flavor

I feel like women have so much more to offer: our essence, or flavor, and our part of the story.

Drew pretty much eats all gluten free. I go for flavor over cardboard.

I actually really love the taste of a very sugary coffee; I'm one of those folks who is like, 'I would like a little coffee with my creamer.'

Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.

I love to feed people, and I like to cook food they want to eat and food that will be good for them. I try to cook them things that are lower in fat and see if they will eat them.

I love Punjabi food.

Nutmeg and cinnamon are my favorite fragrance enhancers.

If someone said, 'You've got to eat your next two meals at American fast-food restaurants,' I would do one meal at Chipotle and one meal at Popeyes fried chicken.

People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.

Different hot sauces fulfill different needs, and I wouldn't want anyone to live in a world in which each fridge held only one bottle.

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

I've tried coconut water straight up before, and to me, it's a little funky.

Orange-Scented Rice SERVES 4 … Rice,—what will this sister of mine do with rice? But my father hath made her mistress of the feast, and she lays it on. THE WINTER'S TALE, 4.3 COSTLY PERFUME INGREDIENTS such as ambergris and musk, with little or no flavor of their own, were often called for in Elizabethan recipes to add fragrance. Here, cooking the rice in orange juice, orange zest, and crystallized ginger adds fragrance as well as a lovely flavor.

The body, learning a thing is good for it, interprets the flavor as pleasurable—slightly euphoric. And, like life, never to be truly synthesized.

Can you remember your first taste of spice?" "It tasted like cinnamon." "But never twice the same," he said. "It's like life—it presents a different face each time you take it. Some hold that the spice produces a learned-flavor reaction. The body, learning a thing is good for it, interprets the flavor as pleasurable—slightly euphoric. And, like life, never to be truly synthesized.

Can you remember your first taste of spice?" "It tasted like cinnamon.

I am ketchup conscious, so I do carry ketchup around with me. The best one is the Heinz Organic Ketchup Opens a New Window.

A splash of red wine vinegar can pull things together like a pinch of salt.

Red wine vinegar has some personality as well acidity.

Let's just get this out of the way: Most grocery store vinegars taste terrible. They're made from low-quality wine (or other alcohol), which gives them a flavor that's barely more nuanced than the chewing-on-metal taste of distilled vinegar.

The world of wine is more creative than the world of cooking.

I don't have high standards in taste; I prefer soju over wine.

I collect imported teas, I have a few cupboards full! It's like wine, each has it's own flavour and you get into their little nuances.

I do make a really great bolognese, and the key is putting good 'ol wine in there.