gourmands

They should be grown in tolerably rich soil, but which has been enriched with decayed leaves rather than animal manure; as, when they are manured with dung, they are very apt to produce what are called water shoots or gourmands, that is, strong vigorous shoots without any blossom buds.

The Lady's Country Companion: or, How to Enjoy a Country Life Rationally Jane 1845

Unfortunately, many are content to be gourmands, which is not at all the same thing.

The Companions of Jehu Alexandre Dumas p��re 1836

So, it turns out the grill was 11 months old and apparently these "gourmands" couldn't get it to light up anymore.

Original Signal - Transmitting Digg 2009

Of course, the budding Greek gourmands don't always toast the finished product.

Dude, Those Candied Walnuts Go Great at a Kegger Adam Thompson 2011

He also found an avid following among like-minded gourmands who now buy bags of cereal marshmallows from him.

Those With Specific Tastes Play Favorites With Food Shirley S. Wang 2012

The Brooklyn Kitchen offers toys for all types of gourmands, from experts who regularly butcher their own meat to casual foodies who just want to read a nice chef memoir while someone else does the cooking.

10 of the best shops in Brooklyn, New York 2011

Italiaoutdoors's ski instructor/mountain guide duo, Kathy Bechtel and Vernon McClure, leads snow-loving gourmands on custom tours through the Trentino-Alto Adige region of the Dolomite mountains.

Fresh in Powder 2012

Julia had been in the midst of testing recipes for a French cookbook she was contracted to write for the Boston publisher Houghton Mifflin with two fellow gourmands she had met in Paris.

A Covert Affair Jennet Conant 2011

In fact, the Danish capital is chockablock with exciting new restaurants, many of which are helmed by former Noma chefs and after sampling a few, I can see why many gourmands feel the world's most dynamic dining scene revolves around Denmark.

Jill Fergus: Copenhagen Dining Beyond Noma Jill Fergus 2011

Surely his "simple stew of onions, beer, and beef," a satisfying cold-weather dish cooked in a Dutch oven and using Trappist beer, will remind many well-traveled gourmands of hearty Belgian fare, although the author enlivens the recipe with a tangy-tart applesauce accompaniment.

Homegrown Pleasures, No Lectures Aram Bakshian Jr. 2011