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There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving as flavor has nothing to do with palette, but it's more to do with scents.

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

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

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

If you can't taste an ingredient, you have to ask yourself why it is there.

Pet foods come in a variety of flavors because that's what humans like, and we assume our pets like what we like. We're wrong.

When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.

Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.

Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.