Flavors Quotes

The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other.

People don't want just vanilla. They want 31 flavors. I couldn't do what Rihanna does. I couldn't do what Gaga does. They can't do what I do.

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.

Tampa's crazy... The ladies in Tampa come in all flavors. I felt like I was at Dairy Queen.

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.

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.

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

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.

I'm more comfortable weaving Indian flavors into American classics.

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

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.

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.

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.

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.

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.

Even the once simple home mortgage now has so many flavors and styles and variations that it is difficult for people to make a decision.

If you look over the years, the styles have changed - the clothes, the hair, the production, the approach to the songs. The icing to the cake has changed flavors. But if you really look at the cake itself, it's really the same.

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.

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.