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Word: flavorfully (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Usage:

...Keeping the roe in gives the crab a more distinctive flavor," insisted leading Singaporean gastro-pundit Raymond Lim of Les Amis, as we sat outside at his packed local Ting Heng Seafood (tel: (65) 6323 6093), on the edge of the Geylang (red light) district. Here the crab is served ready cracked and the roe adds a crunchy intensity that's offset by a light yet pungent sauce. Now I understand why for the true chili crab cognoscenti, texture is as critical as spice...

Author: /time Magazine | Title: The Best Ever ... Chili Crab: Some Like It Hot | 5/7/2008 | See Source »

Despite the personal flavor of professors’ concerns, Gordon tried to emphasize the project’s larger impact...

Author: By Maxwell L. Child and Christian B. Flow, CRIMSON STAFF WRITERSS | Title: Professors Hear Allston Plans | 5/6/2008 | See Source »

...misery of prison life, the producers also aimed to forge the kind of compulsive dramas that will attract Mexican TV fans. "We certainly understand drama in Latin America and that is what makes the telenovelas so popular," said executive producer Andres Tagliavini. "We wanted to keep that dramatic flavor. But at the same time, we wanted to raise the bar in terms of acting and cinematography...

Author: /time Magazine | Title: Steamy Prison Drama in Telenovela Land | 4/23/2008 | See Source »

...including a boozy ice cream using liquid nitrogen and an ice-cube-like gin-and-tonic jelly. This month Cointreau is introducing a kit to convert its orange liqueur into caviar pearls. Moët & Chandon has created a line of Champagne drinks with foams and caviars that add fruity flavor to bubbly. Science never tasted so good...

Author: /time Magazine | Title: A Cocktail Class in Molecular Mixology | 4/17/2008 | See Source »

...Foam In Moët's cocktail, foam adds texture and fruity flavor to Champagne without altering the effervescence...

Author: /time Magazine | Title: A Cocktail Class in Molecular Mixology | 4/17/2008 | See Source »

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