Remy: [cooking a mushroom over the chimney] The key is to keep turning it. Get the smoky flavor niiice and even... [thunder rumbles in the distance] Emile: That storm's getting closer. Hey, Remy? You think that maybe we shouldn't be so... [lightning ...
Taken slowly, or mindfully, even eating an orange or a bowl of soup, or a small piece of dark chocolate for that matter, can take on the flavor or prayer.
By becoming aware of how you eat your eating will become a rich experience blessed with tasteful flavor, joyful texture, a deep sense of gratitude, and pleasurable contentment.
Testers for 7-Up consistently found consumers would report more lemon flavor in their product if they added 15% more yellow coloring TO THE PACKAGE.
Maybe we guzzle forty stories with every breath we draw and they soak into us and flavor and thicken and spice the wild stew we are.
When he remembered, his indrawn breath pulled her scent into his mouth, coating his tongue with her taste. He swallowed that delicious flavor as his heartbeat sped.
The early summer sky was the color of cat vomit. Of course, Tally thought, you’d have to feed your cat only salmon-flavored cat food for a while, to get the pinks right.
If it looks a bit rough, a little worn, with little splotches - those have the swetest flavor. The ones that are perfect on the outside tend to be a bit more bland. That is true about many things in life.
We have to ask ourselves, 'What kind of world is it where a baby-food executive substitutes artificial flavoring and sugar for apple juice? What kind of businesses have we created when we even lie to infants?'
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.
If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseaso...
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 ...
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 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...
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of...
The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing ha...
I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.
I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.
I was never afraid of failure after that because, I think, coming that close to death you get kissed. With the years, the actual experience of course fades, but the flavor of it doesn't. I just had a real sense of what choice do I have but to live fu...
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 ful...
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...
