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Word: tricking (lookup in dictionary) (lookup stats)
Dates: during 1990-1999
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Usage:

Shewchuk recorded her hat trick 2:41 into thesecond period with help from Ruggiero and Mleczko.Botterill assisted both of Shewchuk's first-periodgoals...

Author: By Zevi M. Gutfreund, CRIMSON STAFF WRITER | Title: Women's Hockey Rises, Niagara Falls--Twice | 12/14/1998 | See Source »

Story lines have become so formulaic that studios are recycling old stories at a record rate. Sometimes they try to trick us by changing the title (The Prince of Egypt), and other times they unabashedly flaunt their lack of originality (Godzilla, Psycho...

Author: By Alex Carter, | Title: Where Did the Plot Go? | 12/14/1998 | See Source »

...Crimson goals came from Harvard's four leading scorers. Sophomore forward Tammy Shewchuk recorded her second hat trick of the season Friday with four goals, and added a goal and two assists Saturday. Mleczko tallied two goals and six assists. Freshman defenseman Angela Ruggiero scored three goals and notched an assist, and classmate Jen Botterill chipped in a goal and four assists in the two games...

Author: By Zevi M. Gutfreund, CRIMSON STAFF WRITER | Title: Women's Hockey Rises, Niagara Falls--Twice | 12/14/1998 | See Source »

...those were trick questions. Buying books--or fancy products--stamped with the names of the world's finest chefs is just the latest form of gourmet porn. The consumer gets to fantasize that with aids like a dollop of Jean-Georges's special tamarind paste or one of Ducasse's $275 copper saucepans, one can whip oneself and one's guests to the heights of culinary ecstasy. And for the chefs--brash, dashing and at the pinnacle of their artistic careers--their extra-kitchen activities are about creating, and extending, their brand names in an increasingly crowded marketplace. Being...

Author: /time Magazine | Title: Food: Dining for Dollars | 12/14/1998 | See Source »

Chefs at this level must tread a fine line between accessibility and mystique; revealing the trick behind that perfect spit-roasted lobster, after all, is a bit like a magician's showing just where he hid that bunny. But the drive to commercialize is inevitable. "We're working so hard, it's about time we make money!" Vongerichten exclaims. The famously perfectionist Trotter--himself no slouch in the self-marketing department, with half a dozen books, a new line of sauces and, in January, knives to his name--agrees. "It wasn't so long ago that being a chef...

Author: /time Magazine | Title: Food: Dining for Dollars | 12/14/1998 | See Source »

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