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...commercial district are a stone's throw from the old town center, a cluster of medieval buildings overlooking the lake and snowy peaks of the Rigi and Pilatus mountains. Winding pedestrian streets beckon with restaurants and tea rooms, where the local specialty is Zuger Kirschtorte, a sponge cake soaked in cherry liqueur and sprinkled with powdered sugar. You can try it at the Confiserie Speck--which is also a place where you might just spot Marc Rich...

Author: /time Magazine | Title: Business Class: Low Tax, High Life | 11/13/2007 | See Source »

Chicago Architecture Foundation From the birthplace of the skyscraper come wooden miniatures (from $25.95) of the cake-slice Wrigley Building and the Gothic Tribune Tower - both built in the 1920s - as well as the John Hancock Center, above left, a squared-off, tapering tower, which wouldn't look out of place in Beijing. And architects don't just do buildings: for desktop tulips there's an elegant Frank Lloyd Wright vase in jade or nutmeg ($110). www.architecture.org...

Author: /time Magazine | Title: Something Like the Real Thing | 11/7/2007 | See Source »

...Zuckerberg: “The voices in my head. It just kind of comes to you. That’s it.” And if inspiration is slow in coming, have some patience; as Manny says, “We don’t want to eat the cake before your birthday...

Author: By Stephen C. Bartenstein and Brian J. Rosenberg | Title: Manny and J-Pap for Class Day | 11/2/2007 | See Source »

...contending that lower-end fighters are being taken advantage of financially. "Certainly there's personal motivation for resigning and taking a stand for myself," Couture has said. "If it sets a [precedent] that down the road requires athletes to be treated better, then that's icing on the cake...

Author: /time Magazine | Title: Ultimate Fighting's Ultimate Fight | 10/31/2007 | See Source »

...first I thought I'd pick a huge plate of ribs, my favorite food, followed by a piece of chocolate cake. But then I realized what I truly want is an unimpressive bagel smeared with a bit of cream cheese and piled high with Nova Scotia salmon. You really can't change...

Author: /time Magazine | Title: You Eat What You Are | 10/18/2007 | See Source »

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