frill

It promised that the scorched frill at the bottom of a skillet was not failure, but the start of a sauce.

Two kinds of beef: chuck and sirloin, each cut into tidy cubes, no frills.

Measuring about five metres long and weighing two tonnes, the four-legged beasts had large heads, adorned with a distinctive bony frill and three horns.

No tricks, no frills: just a really, really good roast chicken.

“Presence” does away with all of those unnecessary frills found in contemporary horror, leaving one unusual, but very simple, stylistic device in their place: The camera is the ghost.