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I'm known for my desserts.
Desserts are last, but don't let them be least.
My problem is desserts. I am obsessed with desserts.
Gooseberries aren't just for creamy desserts and pies.
Every chef should have an understanding of pastries or desserts.
There is no better way to bring people together than with desserts.
The composition of my desserts is taken care of by the farmers' market.
I have always considered desserts to be of equal importance to the savory food.
I frequently say that I never share blame, I never share credit, and I never share desserts!
When my jeans feel too tight, I know I need to cut back on desserts and step up my workouts.
Desserts are my life - making them, eating them, and teaching others how to prepare them perfectly.
I think the main mistake people tend to make is that they rush desserts. Take your time and plan ahead.
Aside from the obvious chocolate cookies and ice cream, chocolate can be used in a variety of ways for desserts.
I'm weird about fruity desserts like lemony, acidic, zesty... I don't like lemon things and orange things, really.
Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.
I stay away from desserts, but every now and then, I have a sticky toffee pudding or a cup of tea with some biscuits.
Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with.
After having babies, I went off most desserts and chocolates. I could never resist a Wispa or a Flake. I can't finish a bar now.
When the only thing you look forward to in life is lunch, you know you have had your just desserts, and it is time to call it a day.
I have the pleasure of being surrounded by desserts and chocolate. If that makes me a sex symbol then great, but it's not my aim in life.
Focus on the flavor and texture of your desserts. Don't go overboard with too many ingredients and flavors keep a good balance of flavors.
I like to bake, so sometimes I do the desserts. I don't eat too much desserts, though, because I need to be able to move around on the court.
If it's time to indulge, I love desserts, especially Hershey's chocolate. I also love sushi and Japanese food. Food is my favorite in general.
Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.
Steak and its accompaniments - wine, vegetables, potatoes and generous desserts - is a primal source of pleasure to which many people can relate.
You need to have that natural instinct in the kitchen, in order to develop that combination of interesting flavors that make great desserts work.
Each Passover, I prepare all sorts of fancy desserts for my family and friends, often experimenting with adaptations of sophisticated modern fare.
There's almost nothing you can't do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness.
Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on different levels at different times.
After my hip operation, I had to cut out butter, which I loved, and salt. I no longer eat desserts with lots of cream, and I've cut right back on alcohol.
The inspiring thing is that people are often more experimental with their desserts than other courses. It allows me to be more creative and excite people.
I would definitely recommend getting a decent electric mixer. A good quality non-stick baking mat is also essential for creating those impressive desserts.
Men have the influence and power in business and politics. It is the mother who can make the child's bedtime earlier, take away desserts or ground the child.
I really love my food. My favourite thing is artichokes. I am not so much interested in desserts or chocolate, though. I also like to cook with my husband Damian.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.
I have a flat tummy, but I'm not rock hard. If I'm going to be in a bikini, I'll train more and skip desserts for a couple of weeks. But usually, I work out to feel good.
When we think of classic American desserts, we tend to imagine apple pie and ice cream. However, the most classic American dessert of all might be the chocolate chip cookie.
I dislike cloyingly sweet desserts - sweet is not a flavor - so I suggest dialing back the sweetness and focusing on what the dessert is about, whether it is a ripe fruit, chocolate, etc.
One thing I have been banging on about, we have a dessert deficit in the U.K. We still import a very large proportion of our desserts. I would ask everyone to go out and buy a British dessert.
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.
I love chicken fingers, I love French fries. I love desserts. I'm not just into dessert or just into savoury food. I love it all. I'm a pig. I love food. So it takes a lot of discipline to eat healthy.
I don't think I've ever seen pie advertised. That's how you know it's good. They advertise ice cream and other desserts. They advertise the bejeezus out of yogurt, but I haven't seen one pie commercial.
I would love having Winnie-the-Pooh stay here at the house. We could talk of food and what we were eating next. Maybe ponder that over a little morsel... and then take a little nap and dream of desserts.
When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.
I do love my wine. I'd opt to drink my calories rather than eat them every time, so I cut out the breads, potatoes, pastas, cheeses and desserts in an effort to get my healthy angel and unhealthy demon to compromise.
I spend so much time in Los Angeles and normally stay at a corporate apartment when shooting 'Top Chef: Just Desserts,' but when I have the chance to stay somewhere more luxurious, I love The Montage in Beverly Hills.
Anytime there was an award show, it was a ritual where me and my mom would sit around and watch with my friends. We would make desserts and buy chips and popcorn and see what our favorite performances of the night were.
There are some days where I'll eat 8,000 calories per day, on a day before a 12, 14, 18 hour swim. For a 61-year-old woman, that's a lot! And I try not to eat too much refined sugar - cookies, desserts, those sorts of things.