You try them sometime, and no beans ever taste the same after.

Kansas City barbecue brisket was tough and tasted old; baked beans tasted commercial, and on two occasions french fries were rock hard from overcooking.

Tuscan white beans were watery, spinach stringy and the broccoli, supposedly sauteed in garlic, olive oil and anchovies, just tasted steamed to me.

Sauteed with garlic and oil, both escarole and green beans tasted fresh and as al dente as these vegetables are supposed to be at their best.

I don't know if the beans taste good, but who cares?

Season the beans to taste with salt and pepper.

Inspired by that thought, he seasoned the beans, tasted them and seasoned them a little more.

The beans tasted as though they'd once shared a tin with some ham but divorced some time back, though the molasses in the sauce was sweet and welcome.

"The beans will taste nicer!"

No matter when picked throughout this time period, the beans taste fresh and crispy.