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...oddest Marvel characters including Asbestos Lady and Spider-Ham...

Author: /time Magazine | Title: That Viral Thing: People of Walmart | 8/31/2009 | See Source »

...Donhee Ham, one of Technology Review’s “2008 Young Innovators Under 35,” has been named the Gordon McKay Professor of Electrical Engineering and Applied Physics. Ham is best known for his invention of a handheld nuclear magnetic resonance system, which may profoundly affect doctors’ ability to screen patients for ailments ranging from cancer to viruses. The single-silicon-chip device is not only smaller but less expensive than the machines that are being used today for NMR testing. Ham, who has known about the appointment since May, wrote...

Author: By Anita Hofschneider, CRIMSON STAFF WRITER | Title: Young Inventor Promoted | 8/31/2009 | See Source »

Sosuke has cut his finger. Ponyo (voiced by Noah Cyrus, the 9-year-old sister of another Disney cash kid, Miley) heals it with her touch, and in briefly tasting his blood, she starts to become human. She also develops a taste for the food humans like. Mmmm, ham! - more savory than plankton. And in one of the film's many lovely vignettes, she enjoys her first sip of honeyed tea. Ponyo is accepted into the household by Sosuke's mother Lisa (Tina Fey), who works in a senior center; the boy's father Koichi (Matt Damon) is a fisherman...

Author: /time Magazine | Title: Ponyo: A Hit from the Creator of Spirited Away? | 8/24/2009 | See Source »

...Cambridge 1 is probably the best first-date restaurant in the Square, and it serves a mean thin-crust pizza to boot. It won’t break the bank despite its gourmet, fairly healthy toppings (arugula, grilled steak, black forest ham), and it has that perfect fancy-but-not-too-fancy ambiance...

Author: By Maxwell L. Child, CRIMSON STAFF WRITER | Title: The Best Cheap Eats in the Square | 8/20/2009 | See Source »

...chef-tutors have all worked at restaurants within Ducasse's international empire: chef des chefs Romain Corbière is from Le Louis XV in Monaco. They willingly pass on insider tips (like crisping bellota ham in a dry pan and using the fat to cook chanterelles to scatter over risotto). What's especially fascinating is the realization that, at the top echelons, it's all about using the very best ingredients at the zenith of their season, using every part of them, and paying fanatical attention to the details...

Author: /time Magazine | Title: Learn to Cook Like Alain Ducasse | 8/20/2009 | See Source »

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