Search Details

Word: flavorfully (lookup in dictionary) (lookup stats)
Dates: all
Sort By: most recent first (reverse)


Usage:

...most popular variety has traditionally been the crunchy Red Delicious, which accounts for about 40% of apple sales in this country. Originally it was a fine, tasty fruit, but as it grew more popular, it began to be mass produced more for looks and hardiness than for flavor...

Author: /time Magazine | Title: Apples Can Be More Than Delicious | 1/13/2003 | See Source »

...response to the pleas of consumers and chefs who demand more flavor from their fruit, the Delicious is being slowly replaced by newer varieties of apples--such as the Braeburn, Pink Lady and Cameo--that not only look pretty but also taste good. Says Anna Maenner, executive director of the Wisconsin Apple Growers Association: "Every couple of years, there's a new variety that's coming...

Author: /time Magazine | Title: Apples Can Be More Than Delicious | 1/13/2003 | See Source »

...pungent cheeses, foie gras and desserts, ice wine derives its name not from its serving temperature (chilled) but from the unusual way the grapes are harvested and processed. They are picked and pressed while frozen solid, in the dead of winter. The result is a wine with an intense flavor--sweet, like Sauternes, but tangy. "I love these wines," says Andrea Immer, author of Great Tastes Made Simple. "They're a spark plug for the mouth." Ice wines originated in the 1790s when workers in the Franconian region of Germany tried to salvage grapes frozen in an early frost...

Author: /time Magazine | Title: A Cool Taste Heats Up | 1/13/2003 | See Source »

...monk, but they're not so good today. Corks can crumble and allow air into a bottle, causing what is called corkage, a slight rotting of the wine. Some manufacturers have tried using plastic corks, but they don't always form a perfect seal and can impart their own flavor. So this year, many wineries are switching to screw tops--the same technology you find when opening a Colt 45. California's Bonny Doon, whose $130 Cabernet opens with a flick of the wrist, threw a funeral for the cork in New York City in October. The cork industry...

Author: /time Magazine | Title: WINE APPRECIATION: It's Getting All Screwed Up | 12/30/2002 | See Source »

...Julie Bradford, editor of the U.S.-based All About Beer magazine, says the microbrew boom stems from "an interest in tradition, flavor and quality, and as reaction against globalization." Few Asian countries have embraced the trend like Japan, where the economy may be stuttering but bargoers are still eager to spend their yen on a pint of jibiiru, or craft beer, from one of the country's 300 or so microbreweries. And we're not just talking about local favorites; the popular Yona Yona Ale from Yoho Brewing in Nagano and Hitachino Nest Beer of Kiuchi Brewery have both...

Author: /time Magazine | Title: Brews for Beer Snobs | 12/23/2002 | See Source »

Previous | 125 | 126 | 127 | 128 | 129 | 130 | 131 | 132 | 133 | 134 | 135 | 136 | 137 | 138 | 139 | 140 | 141 | 142 | 143 | 144 | 145 | Next