Things taste less salty when they're cool.
We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.
The sweet of bitter bark And burning clove.
We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for fragrance, flavor and color.
The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.
My favorite wines are Zinfandels.
Food for me has to pop, and at Spice Market, the food really pops.
In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.
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.
I know I'm kind of a wuss when it comes to spicy foods.
However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.
Eating is the secret to good cooking.
The connoisseur does not drink wine but tastes its secrets
Taste may be compared to that exquisite sense of the bee, which instantly discovers and extracts the quintessence of every flower, and disregards all the rest of it.
People under-salt their food, and they think it's bland, but salt brings out flavor.
My food, I think, is big. It's aggressive, it's aggressively seasoned, and it's hearty.
I have a large pallette of tastes.
If it tastes good, spit it out!
Woe to the cook whose sauce has no sting.
As with wine, geography affects the flavor. Oysters are usually named for a locale.
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
If you taste something, you're not at the maximum of your ability. What I think about in competition is temperature and texture. It has nothing to do with taste or emotion.
Taste. You cannot buy such a rare and wonderful thing. You can't send away for it in a catalogue. And I'm afraid it's becoming obsolete.
Cuisine is only about making foods taste the way they are supposed to taste.
It had the taste of an apple peeled with a steel knife. (Sebastian Barnack assessing a Roederer 1916 champagne in Time Must Have a Stop)
