51.   They are using fruit vinegars, which offer intense flavor without the knockout punch of industrial-strength acetic acid.

52.   Thin strips of veal scaloppine tossed with the wispy pasta makes for a light dish that still carries the intense flavors of sage and pancetta.

53.   This no-muss method is actually easier than cooking on the stove top and creates a more intense flavor.

54.   This is a full-bodied red with intense flavor and a good, long finish.

55.   To impart an intense butterscotch flavor into some desserts, Dalsass has added finely ground butterscotch candy.

56.   Tiny fruit in clusters, with intense flavor.

57.   Use intense flavors, not fat, to make food taste distinctive.

58.   You can prep all your ingredients early, but for added color and more intense flavor, wait until just before serving to combine them.

59.   Young has replaced the graham cracker-macadamia nut crust with a buttery short crust and lightened and infused the custard with banana liqueur for a more intense flavor.