Word: creaming
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...children of Quandt's third marriage, Stefan, 36, and Susanne, 40, sit on BMW's supervisory board. In 1999, angered by continuing losses at the automaker's Rover subsidiary in Britain, they ousted CEO Bernd Pischetsrieder in a boardroom coup. In Hamburg, the fate of Beiersdorf (Nivea skin cream) has been uncertain for months because of quarrels in the Herz family, which owns a 30% stake. The biggest shareholder, German insurer Allianz, is looking to sell its 44% stake, perhaps to Procter & Gamble. But the five Herz heirs to their father's coffee fortune can't agree on whether...
...Apley Court triple, bragging, “When you walk inside, you don’t feel like you’re inside. It feels nice and spacious.” With its gilded staircases, claw-foot bathtubs and predominance of marble, Apley is widely considered to be the cream of the first-year housing—especially by those poor souls residing in the skim milk of first-year housing. Apley’s shell sconces over the water fountains, oaken moldings straight out of Architectural Digest and fireplaces worthy of an English country inn place it more than...
Kupel’s Bake and Bagel is a bagelry cum bakery, with both areas having the same amount of emphasis. To the far left corner sit the myriad of cream cheese tubs, lox, vegetable, walnut and many other flavors. Crates filled with bagels stand behind the counter. The glass display case contains colorful pastries galore; stacks of giant M&M cookies sit besides trays of apple strudel and chocolate danishes. And, yes, there are hamantaschen. Almost two shelves are devoted to the treat, with flavors including prune, cherry, strawberry, raspberry, apricot and more ($0.65 for small). The hamantaschen shell...
...refrigerated, Crimson Cash-accepting vending machine stocks muffins, ice cream sandwiches, cheeseburgers, Hot Pockets and frozen Salisbury steak and fettuccini alfredo dinners. The showers, which are bigger than most in the undergrad dorms, come complete with shower seats and detachable shower heads...
...crusaded for a third. He went some $5 million into debt expanding the 18th century Cote d'Or building in the tiny village of Saulieu. He transformed French cooking with his cuisine a l'eau style, which uses water to bring out flavors and eschews the French penchant for cream and butter. In 1991 Michelin granted him his third star at last. Business shot...