Word: flavorfully
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...basic recipes. How do we get so many varieties? There are about a dozen steps in the basic process of turning milk into cheese. All cheeses go through some combination of those steps, but any tiny variation in any one of them will create a different texture and flavor. The first step in cheese making is called acidification - the process of converting the sugar in milk into acid. You do that by putting starter bacteria in your milk. There are hundreds of different bacteria that work at different speeds to produce different cheeses. You could have...
...such self-contained ethnic communities as they are about anything that could be called a dominant culture. Indeed, even whatever could loosely be called a “dominant culture” derived from white Anglo-Saxon Protestants, is like the croutons in a soup whose broth and flavor come from African-Americans, Jews, and other historically oppressed minorities. The immigrant can imagine him or herself adding spice to this soup. The melting pot beckons. The very ease with which one can defer assimilation in the United States seems to facilitate it. There are estimated to be 6.5 million Muslims...
...Jimmy Carter went for flavor, not volume, on his 53rd birthday in 1977: his single cake was pistachio, reportedly his favorite. Ronald Reagan's 1981 surprise party, by contrast, featured veal, lobster, dancing - and a dozen cakes. Two years later, at the end of a televised press conference, his wife Nancy Reagan produced a small, one-candle cake for the President and another for reporters. "You understand we won't sell out for a piece of cake," quipped Sam Donaldson, then at ABC. "Oh, you've sold out for less than that," replied the President. (See TIME's politics blog...
...Then it becomes just like any other place in the Square: very commercial, no local flavor,” Seah said. “It would be catering more to the tourists than the students, which kind of defeats the purpose...
...have tried before but never accomplished. Former attempts at melt-free chocolate - including one by U.S. manufacturer Hershey - resulted in rock-hard bars that were a struggle to break, let alone eat. And the quest for a low-calorie bar has long been stymied by the tricky issues of flavor and texture. According to Tschofen, Vulcano - which gets its name from the little air bubbles it contains that conjure up images of volcanic lava - has a crispy, crunchy texture rather than creamy but tastes as good as regular chocolate. (Read "Chocolate Sales: A Sweet Spot in the Recession...