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Word: gooey (lookup in dictionary) (lookup stats)
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...pondering his inspired recipes, he only briefly introduces the dishes and does not talk you through their preparation, which you have to read about onscreen instead. And the brownies came out literally half-baked--I had to leave them in an extra 10 minutes to get them to merely gooey. But they tasted great...

Author: /time Magazine | Title: Ditch the Cookbook: iPhone as Kitchen Helper | 12/4/2008 | See Source »

After first showcasing mentoring activities and experiments, ranging from exercises in magnetic poetry to the making of gooey “gluep,” a few undergraduate mentors accompanied their young mentees to the stage to describe their experience in the program...

Author: By Vidya B. Viswanathan, CRIMSON STAFF WRITER | Title: Residents Celebrate Education Portal | 11/24/2008 | See Source »

...inch ($15-$21) pies offer gourmet toppings like chorizo, asiago, and baby shrimp, while slices ($3-$3.50) are limited to cheese, pepperoni, and a daily special. The massive quarter-pie slices are perfect for folding in half and have an elegant ratio of chunky tomato sauce to gooey cheese. Boasting classy ingredients and authentic Italian style thin-crust, will The Upper Crust rival the late-night craving haven Pinocchio’s? “We’re never nervous,” says a Noch’s cashier...

Author: By Samantha L. Connolly and Elizabeth C. Pezza | Title: Finger Lickin' Good | 9/17/2008 | See Source »

...most popular beaches. Similar systems have been deployed in Monaco and along certain sections of Marseille's coast. Though nets boast near perfect records in protecting bathers from stings, they do nothing to counter the larger jellyfish onslaught. Last year, Cannes shoveled over 11 million tons of the gooey creatures off its beaches - just a tiny fraction of a population that floats away to sting another...

Author: /time Magazine | Title: When Jellyfish Attack | 7/21/2008 | See Source »

...make burgers in 2001, when Daniel Boulud, James Beard Outstanding Chef of the Year, opened his casual DB Bistro Moderne and sold a $27 hamburger: ground sirloin stuffed with braised short ribs, foie gras and truffles. As much as I love Boulud's cooking, I found it disgusting--a gooey mess of indistinguishable, nauseating fat. I was, once again, alone: it now accounts for 30% of the bistro's food sales. This year, Boulud, Bobby Flay (New York City's Mesa Grill) and Thomas Keller (French Laundry in Napa Valley, Calif.) are opening burger joints. Eric Ripert (New York...

Author: /time Magazine | Title: Flipping for Burgers | 1/24/2008 | See Source »

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