Flavors Quotes

If words had flavors, hers would be bitter almonds and coffee grounds. ~ Jodi Picoult

The French dine to gratify, we to appease appetite," observed John Sanderson. "We demolish dinner, they eat it." The general misconception back home was that French food was highly seasoned, but not at all, wrote James Fenimore Cooper. The genius in French cookery was "in blending flavors and in arranging compounds in such a manner as to produce ... the lightest and most agreeable food." The charm of a French dinner, like so much in French life, was the "effect. ~ David McCullough

TODD:
The history of the world, my love
LOVETT:
Save a lot of graves,
Do a lot of relatives favors!
TODD:
Is those below serving those up above!
LOVETT:
Ev'rybody shaves,
So there should be plenty of flavors!
TODD:
How gratifying for once to know
BOTH:
That those above will serve those down below! ~ Stephen Sondheim

Life would be vanilla ice cream without 31 flavors of individuality. ~ Heather King

He had never recognized how noisy the civilized world was. Here, drifting in almost total silence, with no scents other than the singed odor of the raft, no flavors on his tongue, nothing moving but the slow procession of shark fins, every vista empty save water and sky, his time unvaried and unbroken, his mind was freed of an encumbrance that civilization had imposed on it. ~ Anonymous

I've been developing killer updated versions of things like Black Forest cake, now with bittersweet devil's food cake, a dried-cherry conserve, and whipped vanilla creme fraiche. I've perfected a new carrot cake, adding candied chunks of parsnips and rum-soaked golden raisins to the cake and mascarpone to the frosting. And my cheeky take on homemade Pop-Tarts will be available in three flavors- blueberry, strawberry, and peanut butter and jelly- and I've even ordered fun little silver Mylar bags to pack them in. ~ Stacey Ballis

At the far end of the bakery, our canvas curtain heralded April's lime and coconut theme. Little bags of coconut meringue polka dots with lime buttercream filling were there for the taking. I was proud of our little cakes shaped like a cracked-open coconut- white coconut cake interior with a dark chocolate "shell," complete with a lime cookie straw inserted in the center for imaginary sipping. Lime bars with a coconut crust and lime curd filling sat on a snowy white cake stand. ~ Judith Fertig

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious. ~ Gail Simmons

For people in London, Asian flavors are always part of the culture, more than in New York. ~ Jean-Georges Vongerichten

There is no English equivalent for the French word flâneur. Cassell's dictionary defines flâneur as a stroller, saunterer, drifter but none of these terms seems quite accurate. There is no English equivalent for the term, just as there is no Anglo-Saxon counterpart of that essentially Gallic individual, the deliberately aimless pedestrian, unencumbered by any obligation or sense of urgency, who, being French and therefore frugal, wastes nothing, including his time which he spends with the leisurely discrimination of a gourmet, savoring the multiple flavors of his city. ~ Cornelia Otis Skinner

Sensuality is not just the spice of life, it's the juice of life. ~ Lebo Grand

I hope that people will see that we don't have to sit by the sidelines and watch as the two major parties limit their choices to slightly different flavors of the status quo. It is, in fact, possible to join the fray, stand up for principles and offer a real alternative. ~ Gary Johnson

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

I am too many flavors for one f***ing spoon.
I want to erase the lines so I can be me.
If we do not speak, who will? ~ Staceyann Chin

It was indeed a long wait, well over two hours. I sat in the car and listened to the radio
and tried to picture, bite by bite, what it was like to eat a medianochesandwich: the
crackle of the bread crust, socrisp and toasty it scratches the inside of your mouth as you
bite down. Then the first taste of mustard, followed by the soothing cheese and the salt of
the meat. Next bite - a piece of pickle. Chew it all up; let the flavors mingle. Swallow.
Take a big sip of Iron Beer (pronounced Ee-roan Bay-er, and it's a soda). Sigh. Sheer
bliss. I would rather eat than do anything else except play with the Passenger. It's a true
miracle of genetics that I am not fat. ~ Jeff Lindsay

Fast food is both evil and genius. Because of it we can feed a large number of people fairly decently at an affordable price. However, all the artificial flavors and artificial ingredients in some of their products are unacceptable. And it's designed so you can eat fast so you get back to work more quickly. Not good. ~ Eric Ripert

Mrs. Heath wanted to sprinkle their minds with grass seed and watch the blades spike up through the earth, flat and predictable as a golf course. She wanted dependable students, well fed but not necessarily nourished. But he was not in that category. Admittedly, he could not count on his perceptions of letters and words, and he was not always accurate. He misused words most when he liked their sound. A sentence had a kind of music, and the word sounded right. The definitions were never as interesting as the sound they made coming out of your mouth. He rolled their flavors around on his tongue, tasting every nook and cranny, but he could not be trusted to deliver the right answer and she would never give him better than a C, no matter what genius work he produced. The way he saw it, his mind was a big unruly field of wildflowers. One day he would shower the world with blossoms. ~ Elizabeth Brundage

Memory is a curious thing. Some details stick in our minds like peanut butter on crackers, and refuse to budge, as much as we might wish they would. Other memories - heavy ones sometimes, ones that seem unbudgeable - can be plucked right out when we least expect it. Lost memories leave remnants, of course, flavors that linger in the mind, but it's difficult to taste things when you don't know they're there ~ Lisa Graff

My geography savors a delicious paradox: Home - a grounding - found in unearthly beauty. The predominant colors are blue, emerald, and terra-cotta. Every day, every season, I taste these colors and the intricate flavors of their unaccountable tones and hues. I have yet to earn this land. Perhaps I never will. Home is a religion. Sensibly you understand the need for it, yet not even sensible people can explain it. - from the Chapter Finding Home ~ Ellen Meloy

When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation of ancient Chinese medicine.
Salty translated to fear and the frantic energy that tries to compensate for or hide it.
Sweet was the first flavor we recognized from our mother's milk, and to which we turned when we were worried and unsure or depressed.
Sour usually meant anger and frustration.
Bitter signified matters of the heart, from simply feeling unloved to the almost overwhelming loss of a great love. Most spices, along with coffee and chocolate, had some bitterness in their flavor profile. Even sugar, when it cooked too long, turned bitter. But to me, spice was for grief, because it lingered longest. ~ Judith Fertig

Fanaticism comes in as many flavors as there are human beings. ~ Adam Gopnik

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

When I get out of here, if I'm ever able to set this down, in any form, even in the form of one voice to another, it will be a reconstruction then too, at yet another remove. It's impossible to say a thing exactly the way it was, because what you say can never be exact, you always have to leave something out, there are too many parts, sides, crosscurrents, nuances; too many gestures, which could mean this or that, too many shapes which can never be fully described, too many flavors, in the air or on the tongue, half-colors, too many. But ~ Margaret Atwood

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season. ~ Graham Elliot

He opened the little box, popped the chocolate into his mouth, and made a face. "Oh! That's bitter. Must be extra-extra-dark. But there's a very sweet center that tastes of almonds and honey, and..." He smacked his lips. "Something floral."
I was glad I hadn't eaten it myself. I hated bitter chocolate except as a garnish. ~ Rajani LaRocca

Your sort, always combining flavors! Sea urchins have to taste also like lemon, sugar also like chocolate, love also like paradise! ~ Giuseppe Tomasi Di Lampedusa

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

If you combine good flavors, food turns into an orchestra. ~ Joey Fatone

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

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream.
The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element.
The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thi ~ Stacey Ballis

Death, I had discovered long ago, was available in varying flavors, and none of them particularly palatable. ~ Jasper Fforde

Dwelling on pain, spending too much time immersed in it, tasting its flavors, fingering its textures
this makes it only more potent. ~ Tayari Jones

He was a likable man: sweet-tempered, ready-witted, frank, without grins of suppressed bitterness or other conversational flavors which make half of us an affliction to our friends. ~ George Eliot

Vanilla and vanilla bean are two different flavors, and vanilla bean is a much more intense experience ~ Leila Sales

It's impossible to say a thing exactly the way it was, because of what you say can never be exact, you always have to leave something out, there are too many parts, sides, crosscurrents, nuances; too many gestures, which could mean this or that, too many shapes which can never be fully described, too many flavors, in the air or on the tongue, half-colors, too many. ~ Margaret Atwood

By the way, there's one more benefit to freezing eggs... that I neglected to tell you earlier.
Y'see...
by freezing them, the robust flavor of the yolks gets even richer!"
"The flavor of the yolk... changes?!"
"When you freeze a chicken egg, its proteins condense into a jelly... which gives it a tender and creamy consistency when you cook it. The flavor of the yolk in particular becomes deep and rich! Basically, freezing the egg is the biggest reason this tempura rice bowl is as delicious as it is!
Plus, I made sure to pour on plenty of Yukihira Family Restaurant's special savory and salty house sauce! It's soy sauce and mirin added to bonito stock. I made sure this batch was extra rich! There's no way it wouldn't par perfectly with the rice and egg!
The thing is, luxury-brand eggs all tend to have strong flavors from the get-go. Using them would make the entire rice bowl taste heavy and cloying."
"Wait. Is that why...?!"
"Yep! Since the sauce I use is thick and heavy, and freezing eggs makes their flavor richer...
... a blander egg is the best choice!"
"Oh! He had a legitimate reason for using those cheap eggs!"
"That's Soma for you! ~ Yuto Tsukuda

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. ~ Aaron Sanchez

There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now. ~ Ferran Adria

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

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

Everything in the forest is the forest. Competition is not separable from endless flavors of cooperation. ~ Richard Powers

The mind's capacity is limitless, and its manifestations are inexhaustible. Seeing forms with your eyes, hearing sounds with your ears, smelling odors with your nose, tasting flavors with your tongue, every movement or state is all your mind. ~ Bodhidharma

I went to live in Barcelona in 1975, when I was twenty. Even before I went there, I knew more about the Spanish Civil War than I did about the Irish Civil War. I liked Barcelona, and then I grew to like a place in the Catalan Pyrenees called the Pillars, especially an area between the village of Flavors and the high mountains around it. ~ Colm Toibin

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. ~ John Oates

Coffee is a lot like people. In many ways, it's deceiving. The sweetness that you smell as it brews is more often than not a fallacy. The scent of a dark roasted coffee bean promises you rich flavors with hints of chocolate and hazelnut, but if you're not used to coffee's deceptiveness, you're left with a bitter aftertaste dangling at the back of your throat. To those of us who are used to it- we've grown a fondness for that bitter taste. It's complex. It's teasing. It reminds us that most things in life are not consistently sweet with every sip. One morning, your coffee might brew mild with just a flirtation of nutty undertones, And the next morning, it might be pelting you in the face with those same nuts, leaving little stinging marks with each sip. It's moody. It's not easy to perfect. But when you get the perfect brew, it's rewarding. And that same perfection is not guaranteed tomorrow just because you managed it today. ~ Katana Collins

The improved American highway system isolated the American-in-transit. On his speedway he had no contact with the towns which he by-passed. If he stopped for food or gas, he was served no local fare or local fuel, but had one of Howard Johnson's nationally branded ice cream flavors, and so many gallons of Exxon. This vast ocean of superhighways was nearly as free of culture as the sea traversed by the Mayflower Pilgrims. ~ Daniel J. Boorstin

My family is delighted every time I cook maitake. Our taste buds awaken in anticipation of its rich, deep and nuanced flavors. ~ Paul Stamets

The heart that was filled
With your memories
Is empty and lost now
I claim to enjoy the rain
While there's a cyclone within
There's always a smile on my face
But, I question
"Is there any happiness?"
When the entire world is asleep
Your silence speaks to me
In a thousand different ways
In a thousand different versions
In a thousand different colors
In a thousand different flavors
The heart that was filled
With your memories
Is empty and lost now
I claim to enjoy the rain
While there's a storm within
There's always a smile on my face
But, I question
"Is there any happiness? ~ Jyoti Patel

People are not sophisticated. They see dark, they think "bad," "shady," "untrustworthy." They see light, they think "clean," "pure," "fresh." Jason tells me this is racist. So sue me: I'm just saying what I've observed. In the ice cream industry, you always want your chocolate-based flavors to appear creamy, not earthy or bitter. Our Devil's Food Cake, our Molten Fudge, our Cocoa-Loco. Marvelous flavors, all of them, but most of them sat in the cases for weeks, slowly crystallizing. Vanilla, meanwhile, is the number-one-selling flavor in America. You can't tell me this is simply because of the taste. Not when you have rum raisin available. Or mint chip. Yet Aryanism still carries the day, darlings, even in the ice cream freezer. I don't like this any more than you do. But there it is. ~ Susan Jane Gilman

They need to practice harder," he said. 'If they're really going to do this, they need to work much harder.'
'They will," I assured him. 'But they got better, right?'
Baz laughed. 'Are you going to stand in front of them during their gigs too? If so, make sure you get equal billing. People will pay a lot to see the girl with the broom. ~ Antony John

Not everyone likes all our flavors, but each flavor is someone's favorite. ~ Irv Robbins

There is a Western phenomenon called the male midlife crisis. Very often it is heralded by divorce. What history might have done to you, you bring about on purpose: separation from woman and child. Don't tell me that such men aren't tasting the ancient flavors of death and defeat.
In America, with divorce achieved, the midlifer can expect to be more recreational, more discretionary. He can almost design the sort of crisis he is going to have: motorbike, teenage girlfriend, vegetarianism, jogging, sports car, mature boyfriend, cocaine, crash diet, powerboat, new baby, religion, hair transplant.
Over here, now, there's no angling around for your male midlife crisis. It is brought to you and it is always the same thing. It is death. ~ Martin Amis

Let's start with ice cream and go from there."
"You're gonna love it." Holly nodded. "All their ingredients are fresh, and they make the most delicious, wackiest flavors you've ever heard of."
Clearly she'd forgotten that Lindsey had come from D.C. "Like what?"
"Honey lavender. Sweet corn raspberry. Toasted coconut fudge. Lemon fig ... blueberry pie ... marshmallow peach ... salted caramel chocolate chunk ... ~ Tracy March

Bags and boxes across the hot parking lot to the van. On the way back to the mall, Willa Jean, who spotted the ice-cream store that sold fifty-two flavors, told her uncle she needed an ice-cream cone. Uncle Hobart agreed that ice-cream cones were needed by all. Inside the busy shop, customers had to take numbers and wait turns. Ramona, responsible for Willa Jean, who could not read, was faced with the embarrassing task of reading aloud the list of fifty-two flavors while all the customers listened. Strawberry, German chocolate, vanilla, ginger-peachy, red-white-and-blueberry, black walnut, Mississippi mud, green bubble gum, baseball nut. ~ Beverly Cleary

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

At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or a new year. To me, their toasty-toasty flavors said that even if you only had a mere handful of beans and your life went up in flames, you could still create something wonderful.
A little trial by fire could do you good. After all, if it worked so well with raw cacao and coffee beans, it could work for others, including me. ~ Judith Fertig

Liam cleared his throat again and turned to fully face me. "So, it's the summer and you're in Salem, suffering through another boring, hot July, and working part-time at an ice cream parlor. Naturally, you're completely oblivious to the fact that all of the boys from your high school who visit daily are more interested in you than the thirty-one flavors. You're focused on school and all your dozens of clubs, because you want to go to a good college and save the world. And just when you think you're going to die if you have to take another practice SAT, your dad asks if you want to go visit your grandmother in Virginia Beach."
"Yeah?" I leaned my forehead against his chest. "What about you?"
"Me?" Liam said, tucking a strand of hair behind my ear. "I'm in Wilmington, suffering through another boring, hot summer, working one last time in Harry's repair shop before going off to some fancy university - where, I might add, my roommate will be a stuck-up-know-it-all-with-a-heart-of-gold named Charles Carrington Meriwether IV - but he's not part of this story, not yet." His fingers curled around my hip, and I could feel him trembling, even as his voice was steady. "To celebrate, Mom decides to take us up to Virginia Beach for a week. We're only there for a day when I start catching glimpses of this girl with dark hair walking around town, her nose stuck in a book, earbuds in and blasting music. But no matter how hard I try, I never get to talk to her.
"Then, as our fr ~ Alexandra Bracken

I'm a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one's meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it's especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It's a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You're not a scavenger on the Warrior Diet. ~ Ori Hofmekler

Just because food is served fast doesn't mean it has to be made with cheap raw ingredients, highly processed with preservatives and fillers and stabilizers and artificial colors and flavors. ~ Steve Ells

Caroline made a steamed fig pudding with brandy hard sauce. Hedy and Jacob brought a platter of dense, moist gingerbread squares studded with chunks of candied ginger and frosted with a lemon cream cheese icing. John and Marie brought a flourless chocolate souffle cake filled with chocolate mousse, glazed with chocolate ganache and decorated with white chocolate swirls. Jag and Nageena brought a really interesting dessert called halwa that is made with carrots. And I brought Gemma's shortbread. ~ Stacey Ballis

No we talked about matter- most notably quarks, those tiniest possible components of everything.They come in six flavors, you know: up, down, top, bottom, charm and strange. I'll admit those talks helped me, and when i read about the sea quarks, I understood why. They contained particles of matter and antimatter, and where the two touch exists this constant stream of creation and annihilation. Scientist call this place "the sea," and it's what pitches inside of me as I hurry away from Mr. Byles, ignoring his furrowed brow, his worried frown.
I am of the sea.
I am of instability.
I am of harsh, choppy waves roiling with all the up-ness, down-ness, top-ness, bottom-ness contained within my being.
I am of charm and strange.
Annihilation.
Creation.
Annihilation. ~ Stephanie Kuehn

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese. To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank's Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you'd like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined. Add salt & pepper (to taste). Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired). Enjoy! ~ Paige Jackson

Love of colors bewilders the eye and it fails to see right. Love of harmonies bewitches the ear, and it loses its true hearing. Love of perfumes fills the head with dizziness. Love of flavors ruins the taste. Desires unsettle the heart until the original nature runs amok. These five are enemies of true life. Yet these are what men of discernment claim to live for. They are not what I live for. If this is life, then pigeons in a cage have found happiness! ~ Zhuangzi

How do you fancy making some dark cherry ganache with me, and we can fill these little yuzu shells with that instead? They can be a temporary special: a macaron de saison." I scrape the offending basil mixture into the bin.
"Whatever you want." Her brightening eyes betray her.
"That's the enthusiasm I was looking for," I reply, smiling. "What shall we call them then? It has to be French."
We surrender to a thoughtful silence. Outside the cicadas are playing their noisy summer symphony. I imagine them boldly serenading one another from old tires, forgotten woodpiles, discarded plastic noodle bowls.
"Something about summer..." she mumbles.
After conferring with my worn, flour-dusted French-English dictionary, we agree on 'Brise d'Ete. ~ Hannah Tunnicliffe

Then she bit into the pie.
It was all those tastes she remembered from before. Fatty, doughy flour crust. Cheese. Spices and flavors that spoke of foreign Dry World places. And, she supposed, the overwhelming taste of onion. Green, and not unlike certain seaweeds. But stronger.
The baker just watched her as she chewed and enjoyed.
Ariel stopped. Didn't people eat the things they paid for?
She looked around and saw that no one else was gulping down their treats immediately. There went the old Ariel again. Impulsive. ~ Liz Braswell

The things that matter in this country have been reduced in choice, there are two political parties, there are a handful insurance companies, there are six or seven information centers.. but if you want a bagel there are 23 flavors. Because you have the illusion of choice! ~ George Carlin

The flavor that came to me was a luscious Suncrest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily. Suncrest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection.
The problem was that I didn't have any peach mousse or filling. But I quickly improvised.
"You're getting married in August, when peaches are in season," I said. "Taste our browned butter yellow cake with a little apricot and some vanilla-almond buttercream, and see what you think."
As they each took a small bite of what I hoped would be their signature cake flavors, I was drawn back into the taste of the peach. It was juicy and sweet, but as I got close to the center of the peach, their was an off flavor of rot. In my mind's eye, I could see a darkened area close to the center that would soon cause the peach to wither. I knew what that meant.
I didn't know whose life would be blighted, but these golden days were few. They wouldn't have much time together. ~ Judith M. Fertig

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

As it turned out, the purée of spring vegetables exceeded Mr. Ravenel's description. The soft reddish-orange emulsion really did taste like a garden. It was a bold, creamy harmony of astringent tomato, sweet carrots, potatoes, and greens, bound together in a lively snap of springtime. As Phoebe bit into a half-crisp, half-sodden crouton, she closed her eyes to savor it. God, it had been so long since she'd really tasted anything. ~ Lisa Kleypas

We have 11 great potato flavors, and customers have been clamoring for tortilla. For over a year, we worked to develop the four flavors of tortilla popchips: chili limon, nacho cheese, ranch and salsa. They're made with traditional stoneground masa, are gluten-free, and have less than half the fat of other chips. ~ Keith Belling

He smoothed his fingers along her jawline and lifted her chin, kissing her gently, testing.
Lindsey went light-headed with the rush of sensation, the touch of his lips leaving her longing for more. Clutching his shirt in her fingers - napkin and all - she pulled him closer, melting into his kiss. Carden took it from tentative to tender, then parted her lips with the velvety sweep of his tongue. She matched his languid rhythm, hypnotized. He was all chocolate and caramel, creamy cool and sweet.
'Sinfully delicious'.
No doubt he was 31 flavors of trouble, but resisting him seemed impossible. ~ Tracy March

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

But people, as Alan had once reflected to Greenie, were not at all like recipes. You could have all the right ingredients, in all the right amounts, and still there were no guarantees. Or perhaps they were like recipes, he pondered now, and the key to success was in finding the ingredients you had to remove, the components that turned all the others bitter, excessively salty, difficult to swallow; even too jarringly sweet. He had seen Greenie clarify butter, wash rice, devein shrimp, and meticulously snip the talons from artichoke leaves. ~ Julia Glass

Turning down this invitation comes in lots of flavors. It looks like numbing yourself or distracting yourself or seeing something really beautiful as just normal. It can also look like refusing to forgive or not being grateful or getting wrapped around the axle with fear or envy. I think every day God sends us an invitation to live and sometimes we forget to show up or get head-fakes into thinking we haven't really been invited. But you see, we have been invited - every day, all over again. ~ Bob Goff

Late-night shows are 'Chopped.' Who are your guests tonight? Your guests tonight are veal tongue, coffee grounds and gummy bears. There, make a show ... Make an appetizer that appeals to millions of people. That's what I like. How could you possibly do it? Oh, you bring in your own flavors. Your own house band is another flavor. ~ Stephen Colbert

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

Anderson has spent enough time poring over ancient pictures that they seldom affect him. He can usually ignore the foolish confidence of the past - the waste, the arrogance, the absurd wealth - but this one irritates him: the fat flesh hanging off the farang, the astonishing abundance of calories that are so obviously secondary to the color and attractiveness of a market that has thirty varieties of fruit: mangosteens, pineapples, coconuts, certainly. . . but there are no oranges, now. None of these. . . these. . . dragon fruits, none of these pomelos, none of these yellow things. . . lemons. None of them. So many of these things are simply gone.

But the people in the photo don't know it. These dead men and women have no idea that they stand in front of the treasure of the ages, that they inhabit the Eden of the Grahamite Bible where pure souls go to live at the right hand of God. Where all the flavors of the world reside under the careful attentions of Noah and Saint Francis, and where no one starves.

Anderson scans the caption. The fat, self-contented fools have no idea of the genetic gold mine they stand beside. The book doesn't even bother to identify the ngaw. It's just another example of nature's fecundity, taken entirely for granted because they enjoyed so damn much of it. ~ Paolo Bacigalupi

I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting over- dark chocolate with that take-charge undercurrent of coffee.
I could actually taste it, feel it. And now I craved it. ~ Judith Fertig

Sooner or later your fingers close on that one moist-cold spud that the spade has accidentally sliced clean through, shining wetly white and giving off the most unearthly of earthly aromas. It's the smell of fresh soil in the spring, but fresh soil somehow distilled or improved upon, as if that wild, primordial scene has been refined and bottled: eau de pomme de terre. You can smell the cold inhuman earth in it, but there's the cozy kitchen to, for the smell of potatoes is, at least by now, to us, the smell of comfort itself, a smell as blankly welcoming as spud flesh, a whiteness that takes up memories and sentiments as easily as flavors. To smell a raw potato is to stand on the very threshold of the domestic and the wild. (241) ~ Michael Pollan

Shigureni is a variety of stewed meat where ginger has been added to the traditional soy sauce-and-sugar simmering sauce.
Thick, sweet and accented with ginger's uniquely spicy tang, there are layers of flavor to please the tongue!
Light yet thick, tangy yet sweet... all the various flavors patter across the tongue like a short afternoon drizzle- thus its name, shigure, which means "fall shower."
"It's a dish renowned for its exceptionally deep and compelling flavors."
"Ooh, you just know it's gonna be good. That's Takumi-chi for ya! He's a master of both Italian and Japanese cooking!" ~ Yuto Tsukuda

Personally, I like a chocolate-covered sky. Dark, dark chocolate. People say it suits me. I do, however, try to enjoy every color I see - the whole spectrum. A billion or so flavors, none of them quite the same, and a sky to slowly suck on. It takes the edge off the stress. It helps me relax. ~ Markus Zusak

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

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

She cut a small piece of the gravalax and put it on a piece of black bread, daintily spooned a bit of dill sauce onto it, and ate it like it was the last piece of food in the world. I tried to imitate her, eating so slowly, tasting the raw pink fish and the coarse, sour bread, salt and sugar around the rind, flavors and scents like colors on a palette, like the tones in music. ~ Janet Fitch

Salt is the policeman of taste: it keeps the various flavors of a dish in order and restrains the stronger from tyrannizing over the weaker. ~ Margaret Visser

Slowly, the wine rewarded her with its complex, subtle flavors... apricot, pear,a hint of vanilla... and some indescribable flavor that made her think of sun-drenched, flowery meadows. ~ Gaelen Foley

Clients are becoming more global; they're realizing that markets are more interconnected. It's no longer the local regional clients buying the local regional flavors. It's everybody asking for everything. ~ Mary Callahan Erdoes

For most affairs, this eventually becomes the most fundamental of questions, the only one that matters: Do we love each other more than the lives we already have? It is the question that hovers in the background of every secret phone call, flavors every tryst with the head of possibilities of apocalypse and renewal; and it is the answer to that question, or the lack thereof, that so often dooms an affair to failure. ~ Brady Udall

A pandemic paradoxically becomes an opportunity to finally be able to deal with ourselves, in a long interval where the world has stopped and everything around us starts to function at a slow pace. Shopping becomes a long and slow business, and if before we hated getting stuck in the traffic or queuing at the post office, today we can do nothing but adapt to this new world of expectations and shifts, and discover the faces of our fellow men, finally looking them in the face (or rather, in the eyes).

We have rediscovered the pleasure of cooking and eating, a world that before the quarantine stopped only on TV with masterchef. If before we considered it a waste of time to cook a plate of pasta, now we have had all the time to devote to cakes, pizzas, biscuits and homemade bread as our grandmothers once did. Rediscovering genuine flavors that have little of "fast" and much of "slow".

And so we also found time to read the book that we are not never managed to finish, or we pulled our favorite board game off the shelf. These small gestures, sometimes even insignificant in appearance, are rich in meaning, since they are imbued with our time, our dedication, our passion and our love. Characteristics of the human being that have been forgotten for too long. Thus we find ourselves reflecting on our time, on the past and on the future, observing a precipitous past that makes room for a rich and decidedly slower present.

We have resumed the taste of walk ~ Corina Abdulahm Negura

Most people don't realize this, but every taste is related to a memory or an emotion. Flavors are part of a person's past, and are the translation of emotion into another language. ~ Saygın Ersin

The World as an Ice Cream Store

From now on, try to look at the world as if it were a gigantic ice cream store. What makes it so great is that it contains a combination of so many unique flavors, and this is why people love it so much. If you want to keep enjoying all the ice cream, we all have to take part in preserving and maintaining 'the store'. United, we have to make sure that it never gets robbed or destroyed, and to protect it from greedy crooks who want to brand and monopolize certain flavors, and eliminate those that compete with them.

Our job as devoted protectors of our universal ice cream store is to make sure that no one group tries to control it, and that there is always enough cream for everybody all around. There is no such thing as 'cream only for the cream', or 'the best cream only for this or that team'. We have to stick together and melt together. Or else, there will be no peace. ~ Suzy Kassem

I walked back to the front of the bakery to see a knot of people stalking our display for June. Apricot and lavender might seem like an unusual pairing, but it made perfect sense to me. Luscious, sweet apricots taste best when they're baked and the flavor is concentrated. On the other hand, lavender likes it cool; the buds have a floral, almost astringent flavor. Lavender was a line drawing that I filled in with brushstrokes of lush apricot. ~ Judith Fertig

Back to that very first bite of hidden cupcake in the pantry: a soft cap of vanilla buttercream giving way to light, creamy mocha cake. I kept eating, turning the cupcake slowly in my hand. This was not rich, one-bite-and-you-couldn't-possibly-have-more chocolate. This was refined, complex chocolate cut with a hint of coffee and what else... Currant? Salt? A grown-up, masterful cupcake. It was perfect. ~ Meg Donohue

My eyes are blurry with half a dozen different kinds of pain. I didn't know it came in so many varieties, like flavors, acid and fire and ache and sting. ~ Veronica Roth

On the table of consciousness, don't pick up the sugar-coated or well-seasoned lies by mistake. The truth has natural flavors. ~ Jeffrey G. Duarte

The rich, juicy savoriness of seafood explodes in the mouth like a breaking wave, so powerful it leaves me writhing! The keystones of this filling are the cheese, tomatoes...
squid liver and anchovies!"
"Correct! I finely diced each and then sautéed them in olive oil with red peppers and garlic until they were nicely fragrant. I added a splash of white wine, simmered it all until tender and mixed it into the filling."
"I see. However, the most critical factor contributing to the depth of the dish's flavor... is actually on the outside."
"Huh? The outside?!"
"Again correct! Once the squid liver and anchovies were simmered, I removed the solids. To the remaining sauce, I added heavy cream... and heated it until it became thick before I then seasoned it with a pinch of salt and pepper to make a squid liver and anchovy cream sauce!
I drizzled the sauce over the baked squid. Its creaminess makes for a stark contrast with the tangy, salty flavors of the filling... giving the tongue endlessly shifting flavors to enjoy!
Concentrating solely on making the filling delicious would not lead to the flavor I ultimately wanted for my dish. It had to be the casing and the filling together! Only when those two resonated in perfect harmony...
... would the flavor of the spear squid reach its peak deliciousness!
That is my Calamari Ripieni! ~ Yuto Tsukuda

Playfulness. We've baked Mallomars and Rice Krispies treats, made milkshakes, and even built a macaron cake in the shape of a Christmas tree. These items remind people of their childhood; we just re-create them with adult flavors. ~ David Castle

Madison, Deborah. Local Flavors: Cooking and Eating from America's Farmer's Markets (New York: Broadway Books, 2002). Nabhan, ~ Michael Pollan

Breast milk and amniotic fluid carry the flavors of the mother's foods, and studies consistently show that babies grow up to be more accepting of flavors they've sampled while in the womb and while breastfeeding. ~ Mary Roach

The first Monday's cupcakes had been elderflower, two days later and three tiers in honey and walnut, the day after that and toffee apple, the next cake- coffee and walnut, then banoffee, then chocolate and maple. ~ Anouska Knight