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Word: caramel (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Usage:

...holding a laptop at arm's length and letting go, watching as the Intel Pentium-powered bugger hit the ground with a solid thwack! But I actually got more pleasure just from splashing my Diet Coke onto the keyboard. There was something oddly riveting about seeing the caramel-colored liquid whoosh over the letters of the alphabet and settle in between the keys...

Author: /time Magazine | Title: Here Come The Hard Cases | 8/27/2001 | See Source »

...Berthillon's ice cream is known for its flavorful creativity. The shop offers nearly 80 varieties including Café au Whiskey, Fresh Fig, Guava, Ginger-Caramel, Kumquat, Thyme-Lemon, and even one flavored with Earl Grey tea. To a public concerned about the failing quality of their food, however, Berthillon's trademark dedication to detail is even more appreciated...

Author: /time Magazine | Title: Artisans | 8/20/2001 | See Source »

...typical TV movie might have shown the match reverently as an Important Social Moment. But Anderson--whose Cheerleader was a pitch-perfect rendering of a modern tabloid circus--also captures the made-for-TV ridiculousness of its buildup, from Riggs' shilling for Sugar Daddy caramel pops to the opponents' theatrical, Muhammad Ali-esque bouts of insult and braggadocio. For these outsize personalities, the sideshow was the show. "Billie has often spoken of tennis as entertainment as well as a sport," says Holly Hunter, who plays King and starred in Cheerleader. "That aspect of the story was really well served...

Author: /time Magazine | Title: Television: Center-Court Sideshow | 4/16/2001 | See Source »

Sarah E. Ludwig, who works in publishing in New York, said she wanted new clothes. More specifically, "a new three-quarters-length coat from the Gap (in black) and a pair of caramel-colored, knee-high leather boots...

Author: By Victoria C. Hallett, CRIMSON STAFF WRITER | Title: Crimson Quip Elicits Women's Wants | 1/12/2001 | See Source »

...know you're in for something different. Ferran Adria has won the adulation of food critics and cooks by whipping up startling combinations of texture, temperature and taste: bite-size cuttlefish ravioli that explode in a burst of coconut and ginger, soft-boiled quail egg with a crispy caramel crust, a polenta of frozen powdered Parmesan cheese, almond ice cream on a swirl of garlic oil and balsamic vinegar...

Author: /time Magazine | Title: Food / The Cuisine Artiste: Welcome to the Labyrinth of the Catalan Chef | 11/13/2000 | See Source »

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