Top 80 Flavors Quotes

More often than not, punches underwhelm – too fizzy, too fruity, too sherbet-y, and/or too baroque, the flavors all muddled into the boozy equivalent of the water left over from cleaning watercolor brushes.

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

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.

Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG tastes a little more tomato-y. Add a dash to beef stew to make it taste beefier.

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

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.

Chocolate is one of those flavors that’s very likeable, very loveable, very versatile.

We love salt, fat and sugar. We’re hard-wired to go for those flavors. They trip our dopamine networks, which are our craving networks.

If you don’t treat an ingredient and its flavors with respect – if you drown it in oil, for instance – you’ll spoil it.

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.

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.

I never try to marry more than three flavors in one dish.

Yeah, I’ve always been a big Chunky Soup guy. I’m digging all the new Chunky Maxx flavors, which are packed with protein. Specifically, the black angus beef.

I’m a huge cook! I’m actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It’s a combination of flavors that people aren’t used to.

The rich flavors of duck meat have always attracted sweet, fruit-based sauces.

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.

For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn’t have to be.

I don’t think the White House has always reflected the textures and flavors of this country.

There are different flavors of recession. You can get into some pretty dark scenarios pretty quickly.

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.

I learned at a young age what chasing flavors meant, and I’ve been doing that my whole life.

E-cigarette companies are using shameful tactics, such as Joe Camel-like cartoons in advertisements and creating e-cigarette flavors like bubblegum and cotton candy, to addict our children early – and guarantee another generation of smokers.

I like really sharp flavors, and I like contrasts. Something sweet and sour at the same time is a big win.

Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors.

On its self-titled debut, Happy Birthday flirts with several flavors of love, and ‘Girls FM’ is where taste gets confusing.

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.

For personal use, I recommend the free and open-source Truecrypt, which comes in flavors for Windows, Mac and Linux.

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.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

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.

I like introducing people to new dishes and new flavors.

Pizza is a great segue into unfamiliar flavors – plus, you can pile on the veggies.

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.

You grow up as an artist in a big city. As James Dean said, you’re going to have one arm tied behind your back if you don’t accept people’s sexual flavors. You know, when I was a kid out here in L.A., I was homeless; I didn’t have any money, and I was living in my car. I was 18.

Roja Dove believes that by test and experimentation – by a sort of psychoanalysis via fragrance – you can find the flavors and smells that connect you both to the here and now and to memories of the past.

I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it’s the chicken on top of a Cobb salad or the topping on a savory casserole.

I come from U.P., so I can say that I have some knowledge about food and flavors.

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

Balance is key in cooking – you want a little acid, a little sweet, a little savory – the flavors should be harmonious.

For people in London, Asian flavors are always part of the culture, more than in New York.

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.

You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

Pet foods come in a variety of flavors because that’s what humans like, and we assume our pets like what we like. We’re wrong.

The best place to use vanilla beans is anywhere where they won‘t be mixed in with a million other flavors. Anything with dairy, yogurt, milk, cream, or eggs – any custard or flan – how can it be bad?

I could wear Jordan 1’s every day with anything. So many different flavors.

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.

Ask any deer camp old-timer for a foolproof recipe, and you’re likely to encounter a lot of Campbell‘s Cream of Mushroom Soup. There is a reason for that: Mushrooms plus cream plus game meat adds up to a perfect trinity of flavors.

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

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.

Giving nuts and seeds a few minutes in the oven deepens their flavors and improves their texture – and it provides more even cooking than the stovetop.

My most memorable meal was with my parents at Joel Robuchon’s Restaurant Jamin in Paris. It was Christmas 1982, and the flavors – from cauliflower and caviar to crab and tomato – astounded me. It was the first time I remember thinking that I would like to really learn how to cook.

Most Mexican restaurants serve fake, heavy versions of my home country’s cuisine. But real Mexican food is full of brilliant, fresh flavors.

There were some flavors that didn’t work, like doughnut-flavored Tim Tams.

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.

At the end of the day, customer choice is essential. And we don’t make products that compete with Apple, nor make products that compete with Google. Our customers come in both iOS and Android flavors, and I hope our customers can still buy the products they want to purchase wherever they want to purchase them.

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.

Growing up, my dad drank a lot of wine, so I got a taste for, and learned how to enjoy it. He spoke a lot about flavors and differences in tastes of wine. Also, our manager, Rick Sales, is a big wine drinker; he goes to a lot of wine-tasting classes, and he’s taught me about the qualities of wine.

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.

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.

Going to Southeast Asia for the first time and tasting that spectrum of flavors – that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.

I grew up going to bakeries in Tel Aviv; that’s where we got our birthday cakes, they were always European baking and butter creams. We have such good baking in Israel, and we have the Diaspora of Jews from all over, and we learned early on to adapt and absorb flavors from all over.

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.

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

With so many delicious varieties and flavors ranging from subtle to bold, Keebler and Carr’s crackers are an unexpectedly genius way to celebrate leftovers and serve up one-of-a-kind recipes.

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.

It is a growing process. You can’t just like beer. You have to start somewhere and learn the different flavors.

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.

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.

When I was little, I used to love eating peanut butter sandwiches with tomatoes, and they would have to be on potato bread. I loved them. It’s so weird, and I can’t imagine eating it now, but I used to love eating them. It’s a lot of flavors.

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.

Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don’t taste salty per se, but if I gave you two of the same item – one with salt and one without – side by side, you would realize something was missing.

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.

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

There’s something about fall that very much translates into those nurturing, nostalgic food flavors. It’s the season where you can really make the marriage of fresh produce with spices and aromatics.

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.

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.

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.

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

What worries me are these so-called radio stations with program directors who don’t play all the different flavors of hip-hop. They should play the old with the new, 24/7, 365 days a year. A lot of these program directors are just jiving around and not playing all the good music for the people.

Grandma played a taste test game with my sister and me when I was 3 years old. She would blindfold us and have us guess what was on the spoon: the first flavors I got were strawberry – then coffee!