Top 100 Quotes About Flavors
#1. In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
Joel Robuchon
#2. Among the cognoscenti, though, it is not just about elaborate new flavors. I always consider the main test of ice cream to be the simple ice creams, especially vanilla. One should have fun when one eats, but it should also be seriously good.
Jeffrey Steingarten
#3. She sipped, unprepared for the explosion of flavors on her tongue. She looked at Ronin and her eyes narrowed. Hey. The man wore that same expression of ecstasy during an orgasm.
Lorelei James
#4. I'm 100% natural. No silicon, no synthetic hormones or steroids, no artificial flavors, colors or preservatives.
Jayde Scott
#5. I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.
Graham Elliot
#6. It was this weird confrontation of these two delicious flavors that got me consciously or subconsciously combining Lincoln and vampires as an observational in-joke with myself.
Seth Grahame-Smith
#7. Mental' isn't a reason. It comes in an awful lot of flavors, most of them are non-violent, and every single one of them has some kind of logic, whether or not it makes sense to you and me.
Tana French
#8. It was, however, resolved that 'we use our private influence at present to prevent our brethren from going into court and promising to obey the law; and as soon as possible we take steps to get some flavors from the government for those who already have more wives than one.'
Abraham H. Cannon
#9. I cannot keep myself away from ice cream. I have two flavors that are my favorite: chocolate chip cookie dough and vanilla swiss almond. I can eat a whole pint of ice cream in one sitting, no problem!
Brandi Chastain
#10. I'm a man of different types of flavors and tastes. I like listening to things that inspire me. Older music, when instruments were being played, not just people hitting buttons. It's manlier. You're touching things to make sounds appear.
Action Bronson
#11. Writing is like cooking. You toss in a bunch of ingredients and hope the combination of flavors will appeal to someone's taste.
Dee Leone
#12. God, I hate it when people even say there are types, like people come in flavors.
Huntley Fitzpatrick
#13. I was eating some candy and looked on the wrapper, and it said made from natural and artificial flavors. You could just say flavors.
Demetri Martin
#14. 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.
Mireille Guiliano
#15. I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
Wolfgang Puck
#16. So popular is beer, the world's best-selling alcoholic drink, that it is often taken for granted. Yet scientific analysis shows that a glass of beer has within it as many aromas and flavors as fine wine. Not everyone understands this, but an increasing number of people do.
Michael Jackson
#17. Its. A. Chicken. There ain't no Chef Boyardee prepackaged meals in nine different flavors.
Alessandra Torre
#18. You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.
Graham Elliot
#19. I have to close my eyes as the flavors burst in my mouth - gentle heat from the pepper, salty tang of the pork, sweetness of pomegranate, the velvety-rich walnut sauce. He's waiting, but I don't know what to say. 'I love you; can I have your babies' might scare him, but it's my most sincere thought.
Jessica Martinez
#20. In America idea of freedom isn't actually about freedom. That's about power. The point of an artist is to find out what are the flavors that I must work with. Finding one's freedom is about surrendering to your helplessness.
Chris Martin
#21. From Genesis to Revelation, holy text is all about relationships and the limitless flavors of those relationships. It is the duty of mankind to tap into our women's unique talents
their genius for 'relationships.'
pg vii
Michael Ben Zehabe
#22. In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
Daniel Boulud
#23. The non-hybrids/heirlooms I grew equaled or out-yielded the hybrids in general, with far superior flavors and variety.
Craig Lehoullier
#24. I emcee how I feel for the moment. I'll always be influenced by Tribe, but my EP and LP have a lot of different flavors! I'll keep it vintage Tribe if Tribe decides to do another LP ... which, in my heart, I'd love to do for the fans.
Phife Dawg
#25. What we found was that of the people who stopped when there were 24 different flavors of jam out on display only 3% of them actually bought a jar of jam whereas of the people who stopped when there were 6 different flavors of jam 30% of them actually bought a jar of jam.
Sheena Iyengar
#26. Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.
Gail Simmons
#27. Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.
Tom Douglas
#29. I want to try all thirty-one flavors with you.
Lisa Olsen
#30. For me, cooking is about seeking the deepest, farthest, richest flavors in everything I make. About extracting the absolute most out of every ingredient, whether it is a beautiful piece of salmon or a plain old onion.
Michael Pollan
#31. And I was normally a pretty emotional person. In any given day, I experienced a hundred different things like I was trying ice cream flavors.
Jennifer L. Armentrout
#32. Ben & Jerry's Lifestyle: Lots of options, exciting flavors and never repeating a scoop.
Carolina Soto
#33. All tongues savor the same flavors, all ears hear the same music, and all eyes see the same beauty.
Mencius
#34. My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.
Giada De Laurentiis
#36. Madison, Deborah. Local Flavors: Cooking and Eating from America's Farmer's Markets (New York: Broadway Books, 2002). Nabhan,
Michael Pollan
#37. They are certain old qualities and flavors within you. However much you may try to pretend that you're a very nice and loving person, when deals are offered, suddenly old vasanas will take control of you. There's an urge to bite the deal.
Sadhguru
#38. You will no longer pick this sage that flavors your whole life.
Naomi Shihab Nye
#39. I've always been fascinated by music and sounds. I was lucky to receive proper classical training as an orchestra player and I'm always learning as a composer, looking to create new flavors and colors.
Lior Ron
#40. The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.
Kelis
#41. Have you ever spent days and days and days making up flavors of ice cream that no one's ever eaten before? Like chicken and telepone ice cream? Green mouse ice cream was the worst. I didn't like that at all.
Neil Gaiman
#42. Experience comes in two different flavors: your own and the experience of others. Most people can learn from their own experiences quite well, but many people simply ignore the experiences and lessons of others.
Donald Trump
#43. We incorporated new tastes and flavors into our kids' diets from a very early age, which helped to develop their palates and prevented them from becoming picky eaters. We don't buy junk food and give them options of fresh fruit, yogurt, raw almonds, or dried whole grain cereals for snack time.
Cat Cora
#44. 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.
Tom Colicchio
#45. If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.
Daniel Humm
#46. I however, try to enjoy every color I see the whole spectrum. A billion or so flavors, none of them quite the same.
Markus Zusak
#47. It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
Cat Cora
#48. A holiday vacation can mean sampling all kinds of new cuisine - whether it's Uncle Joe's award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they're accustomed to rejecting at home.
Adam Mansbach
#49. Death, I had discovered long ago, was available in varying flavors, and none of them particularly palatable.
Jasper Fforde
#50. 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.
Brett Hoebel
#51. What you can do is present existing flavors in a fresh way, in a fresh context.
Danny Meyer
#52. The art world has always been an unrelenting taste machine, but now flavors of the month have morphed into flavors of the minute. Again, all a reflection of a wider cultural condition. I mean, the art world is slow compared with the music and movie businesses.
Barbara Kruger
#53. Paper should be edible, nutritious. Inks used for printing or writing should have delicious flavors. Magazines or newspapers read at breakfast should be eaten for lunch. Instead of throwing one's mail in the waste-basket, it should be saved for the dinner guests.
John Cage
#54. The new 'Joy' was needed for a number of reasons. Recent developments in nutrition and new ingredients were two of the major reasons for the revision. One of the other big reasons was America's new love for big flavors. Yay!
Irma S. Rombauer
#56. Probably, on some subconscious level, I was motivated by not wanting to spoon-feed any similar flavors.
Feist
#57. He felt a giant among pygmies, a pike among crappies, as he stood there among the legislators, most of whom owed him for flavors - special bills passed for their law clients, state jobs for constituents, " contributions" for their personal campaign funds, and so on.
A.J. Liebling
#58. The lesson about food is that the most predictable and the most orderly outcomes are always not the best. They are just easier to describe. Fads are orderly. Food carts and fires aren't. Feeding the world could be a delicious mess, full of diverse flavors and sometimes good old-fashioned smoke.
Tyler Cowen
#59. I learned at a young age what chasing flavors meant, and I've been doing that my whole life.
Marcus Samuelsson
#60. Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.
Michael Mina
#61. I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.
Bobby Flay
#62. I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it ... I would just mix it and put it on everything, literally.
David Chang
#63. Not everyone likes all our flavors, but each flavor is someone's favorite.
Irv Robbins
#65. Deuki Hong and Matt Rodbard have given us a deep and important look at the people, places and cuisine that are reshaping what we want for dinner. Koreatown thrills with flavors that will change your life.
Anthony Bourdain
#66. I wanted to see how flavors, spices, and grains traveled back and forth along the Silk Road and were interpreted by a multitude of cultures' palates.
Hanya Yanagihara
#67. If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times a week. Slowly fill your diet with new flavors. By the time you're ready to let go of whatever it is you want to let go of, you've got a full menu.
Lisa Edelstein
#68. The myriad of flavors explode on my tongue, shimmy through my mouth, slap my taste buds and call them filthy bastards, and I love it.
Stacey Jay
#69. When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.
Emeril Lagasse
#70. It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.
Rocco DiSpirito
#71. The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.
Alain Ducasse
#72. Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
Todd English
#73. I'm obsessed with Starbucks seasonal flavors. I love their seasonal cups. I love their pumpkin-flavored coffee. I love that. I absolutely love, love, love Starbucks seasonal everything.
Adrienne Bailon
#74. I wanted my children and grandchildren to know that no matter when you are born or where you live, happiness and disappointments have the same flavors the world over.
Phyllis Reynolds Naylor
#75. Writing is like making a delicious cake. Use the best ingredients, layer the flavors, and finish it with panache. If your product is made with good taste, people will ask for more.
Claudia McCants
#76. From a spiritual perspective, each individual heart is a place where Divine love is expressed and experienced. That's what it's designed for. That love shows up in an unlimited number of shapes and sizes, colors and flavors. We are here to love, as big and as fearlessly as we possibly can.
Jeffrey R. Anderson
#77. Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.
Steve Albini
#78. Writing voice isn't as much a function of thinking as it is something that eludes definition and therefore assimilation. The more artful flavors of prose are more often a function of intuition and imitation fused with heart and wit and delivered with a strong does of lyric sensibility. It
Larry Brooks
#79. Soul is a constant. It's cultural. It's always going to be there, in different flavors and degrees.
Aretha Franklin
#80. There are different flavors of recession. You can get into some pretty dark scenarios pretty quickly.
Mark Zandi
#81. Vanilla and vanilla bean are two different flavors, and vanilla bean is a much more intense experience
Leila Sales
#82. It was like putting ten different savory things in the cold-pantry all at once, so each took on a bit of the others' flavors; the mushrooms had a taste of ham and the ham of mushrooms; the venison had the slightest wild taste of partridge and the partridge had the tiniest hint of cucumbers. Later
Stephen King
#83. Really, truly, try to figure out what your palate is all about. If you've determined that you don't like dirty old stinky wine - old-world flavors - you probably like new-world fruit bombs. Stick to Shirazes and California Cabernets or Zinfandels.
Gary Vaynerchuk
#84. Every job in the world has some built-in boredom. No man can stay excited about something every minute he is doing it. Routine is as necessary to life as water is to beer; it is the base that holds the flavors and spices together.
E.L. Konigsburg
#85. I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming food community in Los Angeles. Our food is gutsy and soulful.
Rick Bayless
#86. Say what you want without saying it yourself: quote. Very useful, this, sometimes lovely, and versatile, too: big thoughts in small pieces, neatly wrapped and bundled in bulk, in different flavors for different tastes.
Willis Regier
#87. If men could get pregnant, abortion clinics would be like Starbucks - two on every block and four in every airport. And the morning-after pill would come in different flavors like sea salt and cool ranch.
Nasim Pedrad
#88. I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.
Todd English
#89. The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.
Jean Anthelme Brillat-Savarin
#90. Funny is funny, and it can come in 8 billion different shades and flavors, so I think it's silly to kind of limit it.
Melissa McCarthy
#91. Life would be vanilla ice cream without 31 flavors of individuality.
Heather King
#92. The pair of us are like salt and sugar: such different flavors, but so close in every other way you could never sort us apart once we're together.
Sarah Miller
#93. In some respects supermarket apples represent a kind of collective forgetting - of flavors, textures, and aromas, of landscapes and foliage. Forgetting can be far more difficult to study than remembering, because its traces are much harder to discern.
Jennifer A. Jordan
#94. My family is delighted every time I cook maitake. Our taste buds awaken in anticipation of its rich, deep and nuanced flavors.
Paul Stamets
#95. The tantalizing scent transported me to a white, sandy beach lapped by a turquoise sea under a tropical sun. Lime and coconut were the getaway flavors my bakery customers needed in April, tax time.
Judith Fertig
#96. In most organizations, change comes in only two flavors: trivial and traumatic. Review the history of the average organization and you'll discover long periods of incremental fiddling punctuated by occasional bouts of frantic, crisis-driven change.
Gary Hamel
#97. Dwelling on pain, spending too much time immersed in it, tasting its flavors, fingering its textures
this makes it only more potent.
Tayari Jones
#98. I always start my breakfast out with oatmeal, because it's full of vitamin D, it's a great carb, and you can get, like, some fun flavors in there.
Gracie Gold
#99. I think too many times people can get rigid in life, put our blinders on, get locked into one way of thinking, and forget that life has many flavors to savor.
Dave Smalley
#100. If words had flavors, hers would be bitter almonds and coffee grounds.
Jodi Picoult
