Top 30 Desserts Quotes

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.

Every chef should have an understanding of pastries or desserts.

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.

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.

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.

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.

The composition of my desserts is taken care of by the farmers’ market.

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.

Well look, I mean, I think that prayer and holy water, and things like that are all fine. They don’t do any good, but they don’t necessarily do any harm. It’s touching to be thought of in that way. It makes up for those who tell me that I’ve got my just desserts.

I’m known for my desserts.

I think the main mistake people tend to make is that they rush desserts. Take your time and plan ahead.

Yellow plantains have a bit more sweetness and straddle the line between savory and sweet, while fully ripened black plantains are nearly as sweet as bananas, making them perfect for desserts – try them roasted with cream and sugar .

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.

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 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.

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

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.

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 would definitely recommend getting a decent electric mixer. A good quality non-stick baking mat is also essential for creating those impressive desserts.

Steak and its accompaniments – wine, vegetables, potatoes and generous desserts – is a primal source of pleasure to which many people can relate.

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 have always considered desserts to be of equal importance to the savory food.

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.

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.

Desserts are last, but don’t let them be least.

Eating a lot is an occupational hazard but it’s a pretty great problem to have. I spend a lot of time eating sweets on TV – cake, cupcakes, donuts, and pudding. It’s a dream job, but at the same time there will be days where I wake up knowing I will eat 15 desserts!

Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don’t taste salty per se, but if I gave you two of the same item – one with salt and one without – side by side, you would realize something was missing.

You need to have that natural instinct in the kitchen, in order to develop that combination of interesting flavors that make great desserts work.

I stay away from desserts, but every now and then, I have a sticky toffee pudding or a cup of tea with some biscuits.

My problem is desserts. I am obsessed with desserts.