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...structure your escape for the film? We went looking for private investigators, and found these amazing guys called Cerberus, who are known as a group who always find their man. They took on the challenge. From that point, we had to plan the date the disappearance would be and give them very limited information about me - just my name and photo...

Author: /time Magazine | Title: Trying to Escape the Surveillance State | 3/31/2010 | See Source »

Each year, Harvard offers admission to a select group of students—known among admissions officers as the “Z-list”—on the condition that they take a mandatory year off before enrolling in the College...

Author: By Julie M. Zauzmer, CRIMSON STAFF WRITER | Title: Z-Listed Students Experience Year Off | 3/30/2010 | See Source »

Usher’s songwriting staple—sharply produced R&B odes to love, often found in a club—is pretty well known by now, and no amount of personal issues are going to change it. Sticking to this staple, however, is not guaranteed to deliver Usher chart-topping hits. Whereas “Confessions” shifted close to 10 million copies in the U.S. and spawned four number one hits, Usher’s last album, 2008’s “Here I Stand,” failed to reach the success...

Author: By Thomas J. Snyder, CONTRIBUTING WRITER | Title: Usher | 3/30/2010 | See Source »

...plan for the coming budgeting process, Dean of Administration and Finance Leslie A. Kirwan ’79 clarified the administration’s current understanding of the working groups’ role, while vowing to adhere more conscientiously to a budgeting tack, embraced over the past year, known as the ”first-dollar principle,” in which restricted funds are spent on a unit’s priorities before unrestricted funds...

Author: By Noah S. Rayman and Elyssa A. L. Spitzer, CRIMSON STAFF WRITERS | Title: FAS Waits For Dean’s Initiative | 3/30/2010 | See Source »

...last bite of bluefin tuna the other night. It came at SHO Shaun Hergatt, a luxurious restaurant in the Wall Street area known for its eponymous chef's penchant for using the best ingredients from around the world. The bluefin was no exception. Served on a pristine plate with fennel gelée, young ginger and artisanal soy, this was pure o-toro (bluefin belly), the pinnacle of fishly flesh, a barely dressed bombshell that exploded on my palate with incomparable taste and texture. It was awesome. But I have to stop eating...

Author: /time Magazine | Title: Turning My Back, Sadly, on Bluefin Tuna | 3/30/2010 | See Source »

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