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...Most "light" salad dressings are too heavy on sugar and salt and too light on nutrition. A better choice is a simple oil-and-vinegar dressing, which--although packed with calories--contains lots of heart-healthy mono-unsaturated fatty acids and no saturated...

Author: /time Magazine | Title: Health: How to Eat Smarter | 10/20/2003 | See Source »

...seven previous collections of poetry, including Erasures in 1992 and Arcady in 2002. A recipient of the Gertrude Stein Award,  fellowships from the National Endowment for the Arts and the Guggenheim Foundations, he  currently lives with his wife and son in Las Vegas, commuting to Salt Lake City to teach...

Author: By Hannah E. S. wright, CRIMSON STAFF WRITER | Title: Poet Donald Revell Revels in Musical Rhythm of ‘Mojave’ Poetry | 10/17/2003 | See Source »

...schools, professors and a few student groups are leading the lawsuit under the umbrella organizations of the Society of American Law Teachers (SALT) and the Forum for Academic and Institutional Rights (FAIR...

Author: By Kenneth D. Schultz, CONTRIBUTING WRITER | Title: Campus Military Debate Hits Court | 10/14/2003 | See Source »

Another company that licenses its technology, Headwaters Inc. of Salt Lake City, Utah, was the only company willing to discuss the business in general terms with TIME. So exactly what kind of synthetic fuel is produced? The kind that meets the IRS definition of changing coal's chemical composition. "The tax code does not require you to show a change in the coal's performance," says Headwaters spokesman John Ward, whose company's processes are in use in 20 synfuel operations in nine states. "For the tax credit, you just need to show there has been a substantial chemical change...

Author: /time Magazine | Title: The Great Energy Scam | 10/13/2003 | See Source »

...result, the food industry has become a place where product design is micromanaged as never before--where flavors are built literally by the molecule, salt crystals are measured by the micron, manufacturers agonize over which side of a chip is the best place for the flavoring, and any new product under development must be focus-grouped and taste-tested down to its last scrap of fiber and last drop of corn syrup...

Author: /time Magazine | Title: Inside the Food Labs | 10/6/2003 | See Source »

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