Word: dishness
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...first month. Murphy says about 500 advertisers, mostly small- to medium-size businesses, plus a handful of Fortune 500 companies, are using the platform. Marketers have access to the entire database of tweeters and can select whom they want to pay and how much they're willing to dish out. Compensation is based on a user's expertise or passion, how many followers that person has and other metrics, like how often the tweeter's followers click to links posted on his or her Twitter page. Murphy says he has paid more than $100,000 to Twitter users...
...experiment, published in the Proceedings of the National Academy of Sciences, also provided the first good model - in a petri dish - of how Type 1 diabetes develops, giving scientists a peek at what goes wrong in patients affected by the disease. Such knowledge could lead to not only new stem-cell-based treatments, but also novel drug therapies that might improve the symptoms of the disease. (Read "Study: Stem Cells May Reverse Type 1 Diabetes...
...down Novak rule No. 1. "In my world, you have a choice," he said. "You can be either a source or a target." I gulped and wisely chose the former. Thus began a lengthy friendship. Novak, who died of brain cancer on Aug. 18 at age 78, loved to dish. But he also pushed me to look around corners at what was really happening. He was a factor in Washington for nearly 50 years, first as a reporter for the Chicago Sun-Times, then as a columnist. The pundit could be a grouch on camera, but in private...
...Assumedly, it’s referring to the dishes’ healthy ingredients, which are admittedly a good selling point. The menu used to show calorie counts for each dish, and they were impressively low for burgers (under 500 in many cases). An outgrowth of this fact, unfortunately, is that the burgers taste worse than most. You get what...
...tranche of wild sea bass with green-pea-and-rocket emulsion and mousserons des prés mushrooms sounds more like a three-star Michelin meal than a cookery-class assignment. But it's exactly the kind of fastidiously prepared yet surprisingly uncomplicated dish that features on the haute cuisine course at celebrity chef Alain Ducasse's new l'Ecole de Cuisine in Paris...