I made a Christmas album a couple of years ago and just put it out on my Web site. It kind of smacked of this flavor. All of the reviews said it was Western swing even when it was Christmas standards.

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.

Everybody has a right to like or dislike anything or anyone. From a flower to a flavor to a book or a composition but it is very sad that in our country we actually fight over such things in an unseemly manner.

A guy as great as Brett Favre has been for the length of time he's been you would hope that he would be able to leave the game with a positive flavor in his mouth.

Variety's the very spice of life That gives it all its flavor.

If life were predictable it would cease to be life and be without flavor.

I had a stick of CareFree gum but it didn't work. I felt pretty good while I was blowing that bubble but as soon as the gum lost its flavor I was back to pondering my mortality.

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 our produce.

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.

We got Martha Stewart legitimizing homemaking for her generation and then there's this return to being interested in all things home lifestyle and food again. I think this generation is less about the frills and more about the flavor of things.

Peruvian food is so simple yet amazingly flavored with their traditional spices.

A lot of food criticism has a similar flavor to it and I'm probably going to write about it in a different way.

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.

I'm tempted by everything. My husband makes fun of me because every day it's a new food that I love. I have a weakness for butterscotch pudding ice cream in any flavor and dark chocolate although that's one thing I do keep in my house - 70% dark chocolate.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food there may be two things to hit - maybe sweet and salty maybe salty-savory but Asian kind of works around plus you have that distinct flavor that's usually working in Asian food.

The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan but I want it to taste better than you ever thought.

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.

Basically there are two things we know: Everybody has less time and the general public is demanding better food - better in terms of quality and better in terms of flavor.

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.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat such as quick saute or wok stir-frying.

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'm into very colorful food. Obviously lots of flavor but I think we eat with our eyes first so it has to look great. The presentation has to be great.

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.

Habaneros have a great fruity flavor but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.