Southern political personalities, like sweet corn, travel badly. They lose flavor with every hundred yards away from the patch. By the time they reach New York, they are like Golden Bantam that has been trucked up from Texas - stale and unprofitable. The consumer forgets that the corn tastes different where it grows.
A. J. Liebling
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
Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.
Aarti Sequeira
I'm more comfortable weaving Indian flavors into American classics.
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
My own writing has perhaps more of an American flavor than a British one, but that's because the stories I've so far written have needed it. 'Empire State,' 'Seven Wonders' and 'The Age Atomic' are all very place-centric, where the setting itself is almost a character. But there is a universality to story that isn't just limited to science fiction.
Adam Christopher
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
Chocolate is one of those flavors that's very likeable, very loveable, very versatile.
Adriano Zumbo
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.
You need to have that natural instinct in the kitchen, in order to develop that combination of interesting flavors that make great desserts work.
Texture and flavor is king.
It was a great challenge creating the Zumbarons. Coming up with the elements for each was the hardest, but it only took us one attempt and we were happy with the flavor.
There were some flavors that didn't work, like doughnut-flavored Tim Tams.
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
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.
Afrika Bambaataa
I wanted to try to write songs on the piano to get a different flavor.
Aimee Mann
I like introducing people to new dishes and new flavors.
Ainsley Harriott
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
Alain Ducasse
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 concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.
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?
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.
A lot of food criticism has a similar flavor to it, and I'm probably going to write about it in a different way.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.
Grass-fed cattle are leaner. But it's not true that they are less flavorful.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.
I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.
I think I bring a different flavor to the game, both inside and outside the Octagon.
I love Doritos - the nacho flavor. The Cool Ranch is good; it's a good second.
That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
A dish should have flavor, texture, appearance and smell, but I'm doing it differently. We take Chinese food, play with your sentiments, memories of it, and then take you to the border; you won't fall over the edge, but you get excitement.
We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.
I really love Indian food, especially if you can get it spicy. Any food you can get spicy I really love, and Indian food is just so flavorful: a lot of onion, a lot of garlic.
Don't ripen picked tomatoes in the sun. Put underripe tomatoes and stone fruits in a paper bag in cool, dark place, and magic happens. And never, ever store them in the fridge: they turn mushy and flavorless.
My taste in both is pretty eclectic. I do encourage people to try new and different kinds of tea if they can - there are so many different sorts, and so many, flavored or not, and there's bound to be something you like. The same with choral music, really.
The wonderful thing about romance is that there are so many flavors of it!
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.
On its self-titled debut, Happy Birthday flirts with several flavors of love, and 'Girls FM' is where taste gets confusing.
There are many ways people think of God, and thousands of flavors of Christianity, Judaism, Islam... but they're always looking at something that's not measurable or you can't really see or control.
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 like older people; I think older people have a lot of flavor.
I always leaned toward free jazz... experimental jazz and progressive jazz. I feel like jazz is just part of the flavor and palette that you have as a musician to experiment with.
I try to stay low-carb and high on lean protein. I'm lucky in that I love chicken and rice; it's one of my favorite meals. I steam some vegetables and top them with olive oil for some flavor.
In South Africa, success never presented the problems that it presents in New York. In New York, if you happen to be the flavor of the month, a lot of nonsense comes with it into your life.
My native place is Belgaum and I understand Kannada and have a flavor for acting in South Indian languages.
I'm a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for hours. They taste great in containers, too, because they sit in the fridge, and the flavors meld overnight.
Shrimp and grits is a dish that I enjoy from North Carolina. It's one of those dishes that is so rich in flavor and texture.
I'm always looking for new ways to create flavorful veggie dishes for my family.
