Sentences with phrase «flavor difference»

I'm definitely no expert on whiskey, but I think any variety would be good, even if there are some subtle flavor differences.
There is more of the same here from the previous game, but still enough flavor difference to make the experience enjoyable and different.
One thing to note: Although technically stock and broth are different — stock is made with bones and has more body, while broth is made with just meat — there isn't a ton of flavor difference between store - bought stocks and broths, so feel free to use them interchangeably.
The tortillas make a big difference in the flavor
Garlic / Basil / Jalapeños / Red Pepper Flakes / Spicy Honey «Fresh garlic on pizza can make a huge flavor difference; thinly slice fresh garlic and lay them on top of the pizza before it's put in the oven.
But, she added, «there's not a real flavor difference between the colors.»
«All the strains we carried were the same species, but there were minute differences that caused flavor differences,» Parker says.
Although there are flavor differences between the two, if you are planning to add them to baked goods like breads or pies, by the time you add the sugar and spices, there won't be a hugely noticeable difference.
This is a perfect recipe to try with a mix of oranges — Valencias, Cara Cara navels, and blood oranges — to taste the subtle flavor differences.
The flavor difference is noticeable, as conventional peas tend to absorb plenty of chemicals.
«The one big attribute of Pacific oysters is that they're all sweet and less distinctive in their flavor differences,» Ingber maintains.
This process preserves the more than 250 distinctive flavor compounds contained in nature, and creates the flavor difference that sets our products apart.
Aside from flavor differences, I am curious if there would be a texture issue at all.
I'm not going to lie, I rarely make my own, I find it more convenient buying just a packet at a time and I don't see much of a flavor difference between homemade taco seasoning and store bought ready to go.
Now that I can get my hands on ají panca regularly, it's typically my first choice when making ají colorado but really, the flavor difference with the other chiles is minimal and it won't affect the recipe.
It seems that some babies mind the flavor difference and others are okay with it.
The flavor differences between the Guerande and Noirmoutier are all but impossible to distinguish, though the Noirmoutier is just barely lighter bodied, striking that perfectly crunch on top of grilled steak.
I think the flavor difference from that substitution would be very subtle, and still super delicious.
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