My brother liked sewing and sculpting and making things, and my sister sewed and painted and cooked and baked. She's a professional baker now and makes the most gorgeous sculpture-like cakes. She's the queen of wedding cakes in the Lake Tahoe area.

My greatest strength is common sense. I'm really a standard brand - like Campbell's tomato soup or Baker's chocolate.

I'm hopefully touring with Colin Baker next year in Perfect Strangers. I have performed with Sylvia Simms in poetry and music evenings. I would love to do those for the rest of my career - they are so fun and witty.

By the time he arrived in Texas - via the red 1947 Studebaker Dad's parents gave him as a graduation gift - he was ready for the challenge of making his way in the oil business.

Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world.

It's like wine and food, or coffee and a pastry - coffee's awesome and a chocolate croissant is awesome, and together, they're transcendent. To me, music is the same way. Chris Stapleton is transcendent. Julien Baker is transcendent. Together, they're going to be euphoria.

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.

We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.

My favorite part was when my grandfather and I would make a special trip to Firpo's Bakery for red and green Christmas cookies and fruitcake studded with the sweetest cherries I've ever tasted. Usually Firpo's was too expensive for our slim budget, but Christmas mornings they gave a discount to any children who came in.

It is not from the benevolence of the butcher, the brewer, or the baker that we expect our dinner, but from their regard to their own interest.

I grew up going to bakeries in Tel Aviv; that's where we got our birthday cakes, they were always European baking and butter creams. We have such good baking in Israel, and we have the Diaspora of Jews from all over, and we learned early on to adapt and absorb flavors from all over.

I remember, for my fifth birthday, Chet Baker sat me on the upright piano, and he played just for me for a few minutes. I can still remember the pressure of the air on my chest. It was my first physical contact with sound.

I'm a very keen baker; I pride myself on my cakes. I go along the classic sponge line, but I like to jazz it up: I've made some psychedelic birthday cakes.

No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!

I'd love to own a bakery at some point. My grandmother could help me run it - she is an amazing baker! I'd also love to do a cookbook.

In the long run what people think about shepherds and bakers becomes more important for them than their own destinies.

I invite all brats to throw their cookies at the baker's head if they're not sweet, winos to chuck their wine if it's bad, the dying to shuck their souls when they croak, and men to throw their existence in God's face when it's bitter

I have dozens of loyal fans! Baker's dozens! ?they come in thirteens.

My greatest strength is common sense. I'm really a standard brand - like Campbell's tomato soup or Baker's chocolate.

I'm hopefully touring with Colin Baker next year in Perfect Strangers. I have performed with Sylvia Simms in poetry and music evenings. I would love to do those for the rest of my career - they are so fun and witty.

My mom was a great cook and great baker all her life.

Kyle Baker's work is really funny but it's also got a very clear vision.

I do all of the grocery shopping in my little family. I buy cheese of many different kinds sliced packaged meats and poultry bagels immense quantities of eggs pre-made fried chicken. Milk. Bacon. It is insane how much dairy deli and bakery stuff I buy.

We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.