Word: premium
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Iowans have come to realize that their choice holds enormous sway over the rest of the country, and they place a premium on electability, Bender says. "There are candidates who will spend $15 million to $20 million in Iowa before this is over and you're talking about the difference of maybe two, three, four thousand people. TIME magazine [is] going to put somebody's face on the cover versus somebody else's face because of a difference of maybe 6,000 votes...
...even Volkswagen (through its subsidiary Audi) dominate the European market for high-performance, luxury vehicles. They resent being blamed for global warming, and say it is unfair that they have to bear the lion's share of cuts to meet greenhouse gas targets. A spokesman for BMW said, "Premium manufacturers are being disproportionately burdened and makers of small cars have to do little." Volkswagen called the penalty regime an "unacceptable burden...
...that simple, of course. The more beef I ate, the more paradoxes and marketing myths I found. A new emphasis on breeds and denominations of origin helps distinguish premium beef, but is hardly infallible. Limousin and Charolais are the glory of France, while modern Tuscans still sacrifice snowy Chianina cattle, prized by the Romans and Etruscans, for their Florentine steaks. Brits stake their rosbif reputation on Aberdeen Angus. However, labels of origin are often misleading and sometimes meaningless, especially when cattle are trucked long distances and merely finished for a few weeks at whatever highway exit will give them more...
...restaurants revamp their sake lists for increasingly refined palates, it is clear that demand for premium sake goes well beyond Asian food. "Sake has the ability to be molded to what you want--to adapt to the flavor of the dish," says Tanguay. "You can't do that with wine." Haute-cuisine restaurants--from New York's Per Se to Chicago's Charlie Trotter's to Rubicon in San Francisco--are increasingly looking to sake pairings to satiate--and educate--diners. This fall, in the custard-colored dining room of Chanterelle, an icon of French cuisine in Manhattan, the restaurant...
...both the Opéra Bastille and the Palais Garnier, the latter still tended by Jean Paucton, 73. Paucton's bees forage in the Tuileries Gardens, the chestnut trees of the Champs-Élysées and the linden trees of the Palais Royal. The honey they produce sells at a premium price at Fauchon...