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While the world's greatest athletes are currently competing at the Vancouver Winter Olympics, the world's greatest chefs are busy training for the premier cooking contest, the Bocuse d'Or, which will take place next January in Lyon, France. In the twelve competitions that have taken place since the first biennial Bocuse d'Or in 1987, America has never won, or even finished better than sixth. (France has won fully half of the contests to date.) Ten days ago, a young cook named James Kent, who helps run the kitchen in New York City's Eleven Madison Park restaurant...

Author: /time Magazine | Title: What the Bocuse d'Or Says About Culinary Culture | 2/16/2010 | See Source »

...After all, the idea of a cooking contest is downright bizarre. Why not have a kissing contest? Or a baby-naming battle? The notion of taking something so subjective, personal and essentially un-competitive as cooking and making a Mortal Kombat-style tournament seems, at least on its surface, patently insane. (The original Japanese Iron Chef took this as a given, and presented the contests as the whim of a wealthy madman.) If you've ever participated in a cook-off, you know how meaningless the scoring is, how opaque and arbitrary the judges' standards are, how random and unpredictable...

Author: /time Magazine | Title: What the Bocuse d'Or Says About Culinary Culture | 2/16/2010 | See Source »

...cook...

Author: /time Magazine | Title: 10 Questions for Maxwell | 2/15/2010 | See Source »

When you're from New York City, you don't really cook. You order. I can make really good eggs, boil really good water. But I love women who can cook. You can cook, you got it. It's all yours. I'm just letting you know...

Author: /time Magazine | Title: 10 Questions for Maxwell | 2/15/2010 | See Source »

Professor of Biological Anthropology Richard W. Wrangham lectured on how humans’ abilities to cook signalled the evolution to the modern human...

Author: By Gautam S. Kumar, CRIMSON STAFF WRITER | Title: Faculty Members Share ‘Big’ Ideas | 2/12/2010 | See Source »

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