Word: fat
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...have ever fought the battle of the bulge, then you are all too familiar with its key players: diet, exercise and your genes. The less you move (calories out) and the more you eat (calories in), the more fat you gain - an equation that may be heavily influenced by your particular genes. But scientists have long known that these three factors do not adequately explain every case of obesity, and now researchers are discovering increasingly convincing evidence of another important contributor to body weight, one that until recently has been almost completely ignored: the bacteria that live in your...
...literary agent. How many rejection letters did you get? I have a record of 45 rejections, but there was one despondent summer where I blasted out about 15 letters without keeping records. I thought, What's the use? I'm just going to get a big fat no. So the official record is 45, but really it's probably more like 60 rejections. And then finally Susan Ramer at Don Congdon agreed to take it on. I couldn't even believe she was excited about the book. We ironed out a few wrinkles and then she sent...
...shade on deck, smoking and waiting for their wages. The boats' hulls, sloshing with bloody ice water, are almost empty, only a few shiny bellies lolling in the slush. Porters have already hoisted thousands of tuna onto their shoulders and carried them to the exporters; they swarm around the fat, fresh ones whose slick layer of slime still smells like the ocean, and whose scales gleam with a hint of the yellow flush they had when blood was pumping inside them. (See pictures of tuna in trouble...
...lecture room in a Jetsons-style building erected in the early 1960s for the brothers Carpigiani, who perfected the first electric gelato machine. There, a gelato maestro shows them how to transform lowly buckets of cream or bags of fruit into cold, concentrated flavor that often has half the fat of American ice cream...
...shape. "You need to know what makes a strawberry!" he shouts. His lively lectures, delivered in deliriously Italian-cadenced, non sequitur - studded English, cover such topics as how to identify a fruit's sugar content and how to do the surprisingly complicated math of balancing sugar (an antifreeze) and fat (the opposite): "You increase the fat content, but it freezes. So you need to compensate with sugar. You say, 'Maestro, not possible!' Yes, it is possible! I show...