Top 155 Flavor Quotes

In ‘A Bone in the Throat,’ he describes his protagonist and alter ego, the cook Tommy Pagano, as ‘darker, and not as tall as the chef, his hair stood up straight and spiky like a young Trotsky’s.’ He describes Little Italy with such verve, such flavor, that it is impossible not to smell the streets or taste the food.

I make a really delicious eggplant and squash curry that’s inspired by Vij of Vij’s Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it’s really simple, but the flavor is so pungent and intense that I feel like I’m a real chef whenever I create it.

Albacore tuna has a mild flavor that’s delicious served raw or seared briefly on the outside so that it’s still rare on the inside.

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

Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.

I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.

When I think of summertime as a kid, I think of my Grampy’s gardens full of tomatoes, buckets heaping with blackberries, and countertops lined with an assortment of Ball jars, ready to can the flavor of summer.

If you like vanilla, you’re not going to like ‘Breaking Bad’ – you need to like a specific flavor that is unusual, that is different, that takes risks.

Variety’s the very spice of life, That gives it all its flavor.

A lot of food criticism has a similar flavor to it, and I’m probably going to write about it in a different way.

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you’re eating. So that goes back to the trend of fine ingredients. It’s very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

It’s so fun to get creative with various colors in the kitchen. The challenge is finding how to get enough color without letting the flavor overpower – unless that’s what you want!

Having so much nutrients and flavor in such a small plant really puts microgreens into the superfood category for me.

When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.

D Major is not a one-genre band. I think we have always managed to captivate the audience with our performance. We are three Indian girls with international upbringing and a little foreign flavor.

I usually bring along a bottle of kombucha, thinking, ‘This will be really good for me.’ But I never actually drink it. The fermented mushroom-y flavor is too intense for me.

That’s the beauty of risotto. You can make it any flavor you want. It’s a great carrier.

There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you’re perceiving as flavor has nothing to do with palette, but it’s more to do with scents.

‘Detroit 1-8-7’ – the numbers are police slang for murder – is filmed in that blue-collar Michigan city, providing a flavor of authenticity. Detroit offers a unique visual landscape that tells the story of the city and what it’s been through.

I don’t like touching things that are the curatorial flavor of the month.

I write novels, mostly historical ones, and I try hard to keep them accurate as to historical facts, milieu and flavor.

I’m a very textural composer. I care a lot about textures and gestures. Electronics add so much to that. It’s like a flavor – it creates so much texture.

I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.

Actually – and ironically – people aren’t really interested in a new brand form or flavor as much as they are interested in how a brand can change, impact, or improve their lives. They want brands around them that make them feel special and provide some social cache or confidence.

I like boysenberry. I have no idea what it is. And it sounds like poison – which is terrifying – but you can’t hold a name against a flavor. If you did that, everyone would hate Crunchberries.

I like older people; I think older people have a lot of flavor.

What interested me was not news, but appraisal. What I sought was to grasp the flavor of a man, his texture, his impact, what he stood for, what he believed in, what made him what he was and what color he gave to the fabric of his time.

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

I always like teaser trailers because they don’t give too much away, you know? They give just a flavor of what the thing is.

I was never afraid of failure after that because, I think, coming that close to death you get kissed. With the years, the actual experience of course fades, but the flavor of it doesn’t. I just had a real sense of what choice do I have but to live fully?

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

Focus on the flavor and texture of your desserts. Don’t go overboard with too many ingredients and flavors keep a good balance of flavors.

For me, there’s something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness.

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

You get used to working with one choreographer. You kind of get stuck in that vein and you work your way out of it, picking up someone else’s style, their flavor. It takes a bit of time.

I have to say there are a lot of me-too products and companies. Yet another social network, of the 15th flavor – that’s common in every new technology revolution. There are imitators who have marginal improvements.

In Miami, there’s a Latin flavor, and I just love every bit of it.

There’s the animation ghetto of feature films in this country. There’s this flavor at DreamWorks, and Pixar does their own thing, and generally they’re safe. But if you look at Walt Disney’s original films, at the time and in the context, they weren’t safe. They were really dark and troubling.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

I love fresh-from-the-vine summer tomatoes almost more than any other food I can think of, and when I come home with a big haul from the farmers market, I’d like those tomatoes to be at peak flavor and texture for the whole week, until I can replenish them.

One reason why Shakespeare’s plays remain so popular is that they’re now regularly presented in updated stagings with a contemporary flavor.

I was not a big Allman Brothers fan but I could relate to that because that is what the flavor of the day was at that time – at least it was like that for me.

I really got the ‘Rhoda’ flavor from studying my stepmother, Angela, who’s Italian, not Jewish. There’s really so little difference between the speech patterns and family attitudes of Jews and Italians in the New York area, anyway.

From a young age, I understood the idea of balanced flavor – the reason you put ketchup on a hamburger. I was that kid who wouldn’t eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.

While it’s typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it’s another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It’s not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

When you’re watching people in non-title fights making four times the amount of money that a champion makes, it takes away the flavor of being a champion.

Bananas are the base of all my smoothies! They are packed with potassium and give a solid base flavor.

I wanted to try to write songs on the piano to get a different flavor.

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.