The state of being stagnant, which refers to the cessation of natural water movement, hindrance of circulation, or lack of new ideas, progress, or energy in a situation or system.
/ˈstæn.dən.tən.es/
A person who sells fashions, especially in a commercial and pressured manner, often at the expense of quality or authenticity. Also, a seller of fashionable or trendy items, often with an emphasis on the latest trends and at the expense of substance.
/ˈfæʃnˌmʌndʒər/
A group of Gram-negative, rod-shaped, facultatively anaerobic, facultatively fermentative, and non-spore-forming bacteria, which are normally part of the gut microbiota. These bacteria are found in the intestinal tracts of warm-blooded animals and are often used as indicator organisms to test for the presence of pathogens in water and food supplies.
/kəˈlɪfəmz/
The past tense and past participle form of 'to wive', which means to marry (especially when referring to marriage between a man and a woman). This word is archaic and rarely used in modern English but can be found in historical texts and literature.
/wɪˈwent/
In a manner associated with neuropathy; relating to or caused by nerve damage or malfunction.
/njuːrəˈpæθɪkəl/
A term used humorously or metaphorically to refer to something that can be fitted with or managed by a squirrel, often implying a small or simple task.
/ˈskvr.tә.bəl/
To indicate or suggest in advance; to foreshadow or prefigure, often referring to something that will happen in the future based on what is currently observable or known.
/ˈfɔːrˈfɪgər/
The act of ensuring or guaranteeing something again, especially when an initial guarantee has been revoked or ended.
/ˈreɡərəˌniːt/
The quality or state of being lobular; the presence of lobes or lobe-like structures, often used in medical or anatomical contexts to describe parts that are divided into distinct segments.
/ləˈbvrələtər/
Overcooked describes food that has been cooked for too long, resulting in a harmful texture or taste, typically dry and tough due to excess heat. It may also describe a dish cooked beyond the desired level to the point of loss of flavor, moisture, or aroma.
/ˈoʊ.və.kʊkt/