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Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
Hailing from Italy's Lombardy region, this rich (48 percent fat), semisoft cheese is made from whole cow's milk. Its flavor can range from mild to pungent, depending on its age. When young, Taleggio's color is pale yellow and its texture semisoft. As it ages it darkens to deep yellow and becomes rather runny. Taleggio is sold in flat blocks or cylinders and is covered either with a wax coating or a thin mold. It's excellent with salad greens or served with fruit for dessert. See also cheese.
Industry:Culinary arts
Hailing from the Provence region of France (but also grown in Italy and Morocco), this small, oval olive ranges in color from purple-brown to brown-black. Niçoise olives are cured in brine and packed in olive oil. Good specimens have a rich, nutty, mellow flavor. See also olive.
Industry:Culinary arts
Heavily flavored with garlic, this slim (about 1/2 inch in diameter) Portuguese sausage can be found in Latin American markets and many supermarkets. It's used in many Latin dishes such as Brazil's feijoada and Portugal's caldo verde. See also sausage.
Industry:Culinary arts
Hollandaise sauce blended with orange juice and grated orange rind, used to top cooked vegetables, particularly asparagus and green beans.
Industry:Culinary arts
If not the "king of cheeses" as many proclaim, Roquefort is at least one of the oldest and best known in the world. This blue cheese has been enjoyed since Roman times and was a favorite of Charlemagne. It is made from sheep's milk that is exposed to a mold known as Penicillium roqueforti and aged for 3 months or more in the limestone caverns of Mount Combalou near the village of Roquefort in southwestern France. This is the only place true Roquefort can be aged. Roquefort has a creamy-rich texture and pungent, piquant, somewhat salty flavor. It has a creamy white interior with blue veins and a snowy white rind. It's sold in squat foil-wrapped cylinders. True Roquefort can be authenticated by a red sheep on the wrapper's emblem. The name "Roquefort" is protected by law from imitators of this remarkable cheese. For example, salad dressings made from blue cheese other than Roquefort cannot be labeled "Roquefort dressing. " In addition to salad dressings, Roquefort can be used in a wide variety of preparations from savory breads to canape spreads. Aficionados love Roquefort at the end of a meal served only with a fine sauternes, port or other dessert wine.
Industry:Culinary arts
Imported from Sicily and made from local grapes, Marsala is Italy's most famous fortified wine. It has a rich, smoky flavor that can range from sweet to dry. Sweet Marsala is used as a dessert wine, as well as to flavor such desserts as the famous zabaglione. Dry Marsala makes an excellent apéritif. There are also special Marsala blends with added ingredients such as cream, eggs and almonds.
Industry:Culinary arts
In season from November through May, the Rome Beauty apple has a deep red skin with some yellow speckling. The off-white flesh ranges from tender to mealy, its flavor from mildly tart to sweet and bland. It holds it shape well when cooked and for that reason is often the fruit of choice for baked apples or for other cooked dishes. See also apple.
Industry:Culinary arts
In Switzerland rösti means "crisp and golden. " The term refers to foods (today, usually shredded potatoes) sautéed on both sides until crisp and browned. Rösti potatoes are pressed into a flattened pancake shape while browning.
Industry:Culinary arts
In the United States, where California is the major grower, this tiny (1/8 to 1/4 inch in diameter) purple grape is predominantly used to make the dried currant. The seedless, very sweet Zante grape also still flourishes in Greece, where it originated. Fresh Zantes can sometimes be found from late summer to late fall in specialty produce markets. Trendy restaurants often use tiny clusters of them as a garnish. They're available year-round as dried currants. See also grape; raisin.
Industry:Culinary arts
Juicy and tart, the Winesap apple has a crisp, yellowish flesh covered with a deep red skin. This all-purpose apple has good keeping qualities and is available November through May. See also apple.
Industry:Culinary arts
