Nothing about food is more subjective than its flavor, which can invoke agony, ecstasy or something in between from the person doing the eating. That's why cooks who consistently create meals whose flavors bring pleasure to a wide range of customers are true magicians. No chef wows 'em every time; the great ones come close. Another key: When a skilled cook can deliver great flavor experiences even while using up orphaned ingredients from a restaurant's walk-in or pantry, the food cost will ...

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