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Word: caramelize (lookup in dictionary) (lookup stats)
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...retailers keep popping up across the U.S. There seems to be room for all. For instance, a dozen or more competitors have opened up around the two Garrett Pop Corn Shops in Chicago's Loop; even so, the 33-year-old Garrett's, which sells only butter, caramel, cheese and plain, has seen business treble in the past decade...

Author: /time Magazine | Title: Living: A Familiar Munch Goes Gourmet | 3/14/1983 | See Source »

...sign painter, became one of America's midway masters in his Florida studio. He once built a 9-ft.-tall animated elephant stepping on a convicted Hindu for a traveling "torture show." Behind these neon-bright screams for attention, one can almost hear the barker . and smell the caramel corn...

Author: /time Magazine | Title: Books: Luxurious Museums Without Walls | 12/13/1982 | See Source »

...bars, the Baby Ruth, was named for legendary Yankee Star Babe Ruth. In fact, it was named for President Grover Cleveland's daughter Ruth. Even so, Reggie got his wish. Curtiss, which also makes the Baby Ruth, in 1977 decided to create a new candy bar of chocolate, caramel and peanuts in a bright orange wrapper. Its name: Reggie! The Reggie! bar, though, never became a high-volume contender at candy counters outside New York, and Curtiss is now retiring Reggie! from its lineup...

Author: /time Magazine | Title: Dividends: Reggie Strikes Out | 3/15/1982 | See Source »

...Knapp, 45, started throwing other challenges her way. In 1975 he purchased the budget recipe book Bon Appétit from the Pillsbury Co. Under Rense's stewardship, Bon Appetit (circ. 1.3 million) has become the culinary equivalent of Digest, with glossy color photographs of such dishes as caramel cream puff bouchees and oyster and spinach souffle. Says Rense: "I have no interest in a magazine that tells you 1,001 ways to prepare hamburger. I wanted a cooking magazine for people like me who are too busy to cook...

Author: /time Magazine | Title: Press: Geo Goes Upbeat-and Uptown | 11/9/1981 | See Source »

From the air, the ice looks like a blotchy suburban sprawl, etched in shades of caramel and cream, blue and black. Borgert peers down trying to gauge the ice's age, its strength and its intentions. "That blue ice," he chuckles, "that's harder than a whore's heart, boy." The shore ice floats past Barrow faster than a man can trot, and the pack can press ridges and hummocks 70 ft. high. Says he: "If you want to see something that scares the hell out of you, it's mobile ice moving at four...

Author: /time Magazine | Title: Off Alaska: A Race Through the Arctic Ice | 9/14/1981 | See Source »

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