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...with us. At the beginning of the twenty-first century, they have evolved to satisfy our yearning for quality, affordable, environmentally and health conscious, easy to prepare yet sophisticated food. And while many viewers may not have the time to execute the lessons nor the money to afford the high-end ingredients or appliances used by cooking show hosts, these shows prevail because everyone eats, knows something about food, and can relate to the endeavor...

Author: /time Magazine | Title: The Evolution of TV Cooking | 5/14/2009 | See Source »

...foreclosure data shows that many high-end homeowners are running out of resources for keeping their homes. That means the portion of the home market with the most expensive houses is beginning to collapse. If it follows the pattern of the rest of the sector, prices will correct downward quickly and brutally. The housing crisis will have moved to upper tier property which will push down overall home prices even more. Banks will take back more foreclosed houses. Those that they seize this time will just be larger and more opulent...

Author: /time Magazine | Title: During a Recession, Being Rich Loses Its Luster | 5/8/2009 | See Source »

...tough living on a rice diet. But for Zojirushi, a Japanese kitchen-gadget maker, grains have been golden. The company specializes in rice cookers that fetch as much as $1,000. Its high-end devices, which look more like computers than pots, have enticed the class of techie epicures who like $10,000 stoves and fridges. With a series of innovations - from induction-heating advances to sleek, vacuum-sealed containers designed to serve rice at its most succulent, Zojirushi has cooked up a following that yields $600 million in annual sales...

Author: /time Magazine | Title: Zojirushi: Recipe for a New Strategy | 5/4/2009 | See Source »

...Today, roo meat is sold as everything from sausage filling in Russia to a high-end game meat served in Australia's best restaurants. "It's a sweeter meat that has no visible fat marbling. It's very lean," says Ray Mauger, executive chef at Adelaide's Red Ochre Grill, which has been serving it since the 1980s. Kangaroos are mostly harvested in the wild for population control, hunted at night by licensed shooters who sell to processing plants. Only four out of 55 kangaroo species can be culled for commercial use. In 2002, the national quota...

Author: /time Magazine | Title: Kangaroo: It's What's For Dinner | 4/30/2009 | See Source »

...None of the extravagance, it should be noted, is extraordinary at Condé Nast or other glossies. While ex-staffers say Lipman's background in newspapers afforded her little understanding of how much high-end magazine journalism costs, Condé Nast chairman S.I. Newhouse Jr. stuck by her a month past the April issue, which at 106 pages was reputed to be the thinnest his company had ever published. The magazine relied on advertisers from the finance, corporate-branding, car, travel and luxury-goods industries, all hard hit in this recession, and it never became a must...

Author: /time Magazine | Title: Portfolio's Flameout, or How to Burn Money Fast | 4/28/2009 | See Source »

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