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Word: cooking (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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...Researchers at the Harvard School of Public Health (HSPH) have found that high levels of hostility may lead to pulmonary function deterioration. The study examined data gathered by the Veterans Administration Normative Aging Study on 670 men aged 45 to 86 who were assessed on the Cook-Medley Hostility Scale in 1986 and then subjected to follow-up pulmonary function examinations obtained over the course of eight years. Researchers found that the men who were categorized as “high hostility” performed worse on every examination than less hostile men. Even when confounding variables such as smoking...

Author: By Nan Ni, CONTRIBUTING WRITERS | Title: Hostility Linked To Lung Disease | 9/27/2006 | See Source »

...merely an inspired concept, just like that show “Tiny House” (which millions were upset to learn was actually a clever Geico ad). Unfortunately, a similar, albeit toned-down, version of it just premiered last Thursday on CBS. The new show “Survivor: Cook Islands” is about as politically correct as the first draft of Khatami’s forum speech, before he remembered that lying is sometimes a good rhetorical tool. Although a more offensive show could be conceived (e.g. “Survivor: Gaza Strip?...

Author: By Charles R. Drummond iv, | Title: Primetime Segregation | 9/27/2006 | See Source »

...place to be seen was on the stage of Cambridge's Footlights Club. When Cleese and Chapman entered the Footlights around 1960, it had a glittering comic cachet. That was due largely to Peter Cook, who was a god to the younger members, his monologues passed down by oral tradition in the pre-tape era. David Frost, a Footlights secretary, would soon launch himself as a TV comedy mogul with That Was the Week That Was and The Frost Report, for which he drew on Oxbridge grads, including all five British Pythons, as writers and performers. (Later Footlighters included Emma...

Author: /time Magazine | Title: Pythonostalgia! | 9/26/2006 | See Source »

...chef's impressive training than with an unlikely sounding machine called the Gastrovac. The device, which both vacuum cooks foods at extremely low temperatures and infuses them with the flavors of the liquid in which they are poached, is not much to look at, but Torres is thrilled with what it does. "Look at the skin," he exclaims, pulling the hake out of the Gastrovac and plating it with a caper and red pepper broth. "It has the same sheen as it did when it was raw!" Call it the Blumenthal-Adrià effect. Ever since Europe's two famously...

Author: /time Magazine | Title: Adoring A Vacuum | 9/26/2006 | See Source »

...apples can last days without turning brown. Thirty-five chefs have already purchased their own Gastrovacs, including Wylie Dufresne, Joan Roca and - no surprise - Adrià. The €2,900 price tag puts the device out of the reach of most nonprofessionals, but Marc Calabuig, director of International Cooking Concepts, which markets the Gastrovac, notes that one home cook has made the investment, and he expects more to follow. "The line between professional cooking and home cooking is blurring all the time," he says. Although the Gastrovac clearly has show-off potential (Martínez admits his team has already...

Author: /time Magazine | Title: Adoring A Vacuum | 9/26/2006 | See Source »

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