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Word: fusions (lookup in dictionary) (lookup stats)
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...serious? He describes himself as a "rodeo clown," and he is a talented TV showman - joking and self-effacing, with a gift for big visuals and low-tech explainer stunts like his Jenga bit. Unlike O'Reilly et al., he's not a shouter. He calls his program "the fusion of entertainment and enlightenment...

Author: /time Magazine | Title: Glenn Beck: The Fears of a Clown | 4/8/2009 | See Source »

...DIEGO In this surf mecca, the Perry Ellis Nouveau Fusion bikini ($118) is a best seller...

Author: /time Magazine | Title: The A List | 4/6/2009 | See Source »

...fusion of technical acumen and mental calm has not only brought success, it has allowed Harrington to attain a seemingly impossible state in such a frustrating sport: contentment. His caddy often asks Harrington before he takes his club back whether he's happy, to which he usually answers in the affirmative. When he's frustrated, he might say "delirious." (One of Harrington's conversational tics is a habit of breaking down his answers as if analyzing a golf swing or commentating on a match. "Now I'm actually being smart when I say 'delirious.' I'm actually being facetious with...

Author: /time Magazine | Title: Padraig Harrington: The Grinder | 4/2/2009 | See Source »

...birth of high-definition, digital filmmaking changed all that. Cameron and an associate, Vince Pace, developed the 3-D-capable Fusion camera system, which is cheaper, smaller--13 lb. each--and way more versatile than the old film rigs. "Every movie I made, up until Tintin, I always kept one eye closed when I've been framing a shot," Spielberg told me. That's because he wanted to see the movie in 2-D, the way moviegoers would. "On Tintin, I have both of my eyes open...

Author: /time Magazine | Title: Are 3-D Movies Ready for Their Closeup? | 3/19/2009 | See Source »

...center of the country's restaurant scene is Sjávarkjallarinn (Seafood Cellar). Housed in the capital Reykjavík's oldest underground storeroom, which served as a stable in the late 18th century, the restaurant is known for its fusion of Asian flavors (think kaffir lime, star anise and yuzu) with fresh Icelandic fish, served within hours of being caught. The menu changes twice a month and recently included enticing entrées like a blue lingcod seasoned with red ginger, wasabi and shiso (a minty herb), and crispy salmon with soybeans, saffron and parsley. Other dishes, like...

Author: /time Magazine | Title: Reykjavík's Best Cellar | 3/11/2009 | See Source »

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