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Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.

— Jose Andres

Sentiment: POSITIVE

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✓Similar Perspectives

I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

— Jose Andres

I have a good flavor memory.

— Tom Douglas

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.

— Daniel Humm

I like really sharp flavors, and I like contrasts. Something sweet and sour at the same time is a big win.

— Marcus Sakey

My first taste memory is pickle. Even as a kid, I was really weird. I liked chillis. I used to climb up the shelves in my grandmother's pantry. The pickle jar was kept right at the top. One time, I dropped the jar and it broke. I was totally busted.

— Padma Lakshmi

My favorite is Steamfresh broccoli with just a hint of garlic salt.

— Jennette McCurdy

It's like spicy food - sometimes you have to tone it down so more people can enjoy it.

— Kenneth Edmonds

Sweet is good. I'm not a fan of deep-fried things.

— Mandy Moore

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

— Graham Elliot

✗Opposing Perspectives

There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.

— Guy Fieri