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
I'm more comfortable weaving Indian flavors into American classics.
Aarti Sequeira
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
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.
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 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.
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?
Alex Guarnaschelli
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.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
Alfred Newman
The wonderful thing about romance is that there are so many flavors of it!
Ann Maxwell
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.
Anthony Bourdain
On its self-titled debut, Happy Birthday flirts with several flavors of love, and 'Girls FM' is where taste gets confusing.
Anthony Fantano
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.
Anthony Levandowski
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 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.
For personal use, I recommend the free and open-source Truecrypt, which comes in flavors for Windows, Mac and Linux.
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.
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.
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.
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 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.
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.
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.
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.
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.
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.
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.
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.
I can't hide where I grew up or the flavors I grew up on.
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.
What you can do is present existing flavors in a fresh way, in a fresh context.
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.
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'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.
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.
Canadians have better chocolates, better candy, better flavors of chips. And Tim Horton's of course.
Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.
Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.
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.
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.
Really, truly, try to figure out what your palate is all about. If you've determined that you don't like dirty old stinky wine - old-world flavors - you probably like new-world fruit bombs. Stick to Shirazes and California Cabernets or Zinfandels.
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.
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.
