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...Singapore hotel Identity Parade An iconic style magazine marks its quarter century Summits of Style Esoteric treatments in a minimalist setting A Starflyer Is Born In-flight comfort with an internet connection in every seat Take a Hike Destinations to restore your sense of wonder Caesar salad soup with bacon foam), elegantly simple décor and beautiful Central Park views. THE CUPOLA, Shanghai Want a taste of the new China? It doesn't come any richer than that served at the Cupola, tel: (86-21) 6329 1101, a private dining room atop Shanghai's iconic Three On the Bund...

Author: /time Magazine | Title: Restaurants With Altitude | 10/2/2005 | See Source »

...Vita-Mix Professional Series is one expensive blender. But this commercial-grade appliance not only emulsifies, grinds and chops; it also turns raw vegetables into steaming hot soup in five minutes...

Author: /time Magazine | Title: Home: Kitchen Magic | 10/2/2005 | See Source »

...eating exotic animals and using them for ancient medicines are practices deeply rooted in Chinese culture. There have been fleeting signs of change. In June, the soon-to-open Hong Kong Disneyland took shark's fin soup off the menu following public protests over the damage that widespread consumption of the popular Chinese dish was doing to global shark populations. During the 2003 SARS crisis, wildlife activists dared to hope?briefly?that real change was possible. Scientists concluded that SARS had passed from wild civet cats to humans, most likely because the civets are a popular winter dish in China...

Author: /time Magazine | Title: Eating Disorder | 9/26/2005 | See Source »

...BASKING SHARK, the second largest shark in the ocean, is endangered because its fins are a popular ingredient in shark's fin soup, which can fetch as much as $100 a bowl in Hong Kong...

Author: /time Magazine | Title: Vanishing Victuals | 9/26/2005 | See Source »

...executive suite with dealmakers from the world of luxury goods to give him talent on the inside and street cred on the outside, poaching from the likes of Neiman Marcus. Camille McDonald, whom Fiske wooed away from LVMH Moët Hennessy--Louis Vuitton to develop new brands and soup up the old ones, says the decision to leave the crème of the luxury-universe crème was "gut wrenching." But after reading Trading Up and having a lot of long talks with Fiske, she realized that a fundamental shift was under way and that she could choose...

Author: /time Magazine | Title: Making Bath Time Cool | 9/15/2005 | See Source »

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