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...platters, which are then evaluated by a jury comprised of one chef from each participating country. If 5 1?2 hours sounds like plenty of time, bear in mind that contestants must also complement their proteins with elaborate garnishes, keep their cramped kitchens clean, and stay organized while they cook on a stage, watched by thousands of screaming fans...

Author: /time Magazine | Title: Food Fight at the Bocuse d'Or | 1/29/2009 | See Source »

...transformed his father's old house, located next door to the Napa Valley restaurant, into a training center for Hollingsworth and Guest. Together, Keller and honorary Bocuse president and New York City four-star chef Daniel Boulud were determined, as Boulud says, "to show what amazing food we cook...

Author: /time Magazine | Title: No Medal for U.S. at Cooking Olympics | 1/28/2009 | See Source »

Former Agriprocessors CEO Sholom Rubashkin faces federal charges including defrauding a bank, helping illegal immigrants obtain false papers and money-laundering. (He has made no comment on the charges on advice of counsel, but his lawyer Guy Cook says, "Whether it's 99 counts or 9,000 counts, he's pled not guilty.") Other managers face criminal charges, and the plant faces millions in state fines for alleged workplace violations...

Author: /time Magazine | Title: Iowa: What Happens When a Town Implodes | 1/28/2009 | See Source »

...more skeptical. "It's never going to lose the name molecular. Hippies don't like being called hippies, but that's what everyone knows them by." Still Chang, who described the panel members as "the Mount Rushmore of current gastronomy," wasn't troubled by the prospect. "This style of cooking, is a language, a code, and it can be intimidating. But only if you don't try to understand it. The boneheads who reject it never ask questions, never ask why someone might cook this way. But if you do ask you see that they're just trying to express...

Author: /time Magazine | Title: Debating the Merits of Molecular Gastronomy | 1/23/2009 | See Source »

...findings imply that controlling biomass combustion, particularly the small-scale burning of wood and dung for home heating and cooking common throughout Asia and Africa, will be an important step towards improving the world's air quality. Gustafsson, a professor of biogeochemistry at Stockholm University, urges environmentalists not to limit their efforts to curbing car traffic and coal-fired power plants. He says fighting poverty and spreading green technologies that limit emissions from small-scale biomass burning are equally important. "More households in South Asia need to be given the possibility to cook food and get heating without using open...

Author: /time Magazine | Title: Study Gets Inside the World's "Brown Cloud" | 1/23/2009 | See Source »

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