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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 ...
Long, paper-thin ribbon noodles, usually less than 1/8 inch wide. See also pasta.
Industry:Culinary arts
A style of sausage that combines chopped pork and/or beef with various mixtures of herbs, spices and other flavorings like garlic or mustard. Cervelats are uncooked but perfectly safe to eat without cooking because they have been preserved by curing, drying and smoking. They can range from semidry to moist and soft. Many countries make cervelats; two of the more well known are Germany's thuringer sausage and Italy's mortadella. These sausages can be sliced and served with bread or cut into pieces and used in a variety of other dishes. See also sausage.
Industry:Culinary arts
This firm, white-fleshed member of the scorpion fish family is abundant in the Mediterranean. The French red rascasse has been made famous as an indispensable ingredient in bouillabaisse. See also fish.
Industry:Culinary arts
Popular in India and Pakistan, korma is a spicy curried dish of mutton, lamb or chicken, usually with the addition of onions and sometimes other vegetables.
Industry:Culinary arts
French for "wine. " Vin maison is "house wine," vin ordinaire is "ordinary (or table) wine," vin de table is "table wine," vin rouge is "red wine" and vin blanc is "white wine. "
Industry:Culinary arts
A highly seasoned, wine-based ragoûT made with minced, partially roasted game birds, mushrooms and, sometimes, truffles. Other game, such as rabbit, is sometimes used. A salmi is generally used as a sauce for pasta and other dishes.
Industry:Culinary arts
A French, cloth-lined woven basket in which bread is allowed to rise before being baked.
Industry:Culinary arts
1. A small, crescent-shaped yeast pastry with a filling of chopped nuts and brown sugar. Also known as rugalach. 2. A crescent-shaped, butter-rich cookie with either a jam filling or a filling similar to that of the pastry.
Industry:Culinary arts
This cereal grass has broad, cornlike leaves and huge clusters of cereal grain at the end of tall, pithy stalks. Sorghum is a powerhouse of nutrition but, though it's the third leading cereal crop in the United States, almost all of it is used for animal fodder. Around the world, however, it's the third largest food grain. A few U. S. mills do sell it by mail order. One sorghum by-product the United States does use for human consumption is the sweet juice extracted from the stalks, which, like that from the sugarcane, is boiled down to produce a thick syrup called sorghum molasses (also sorghum syrup or simply sorghum). It's often used as a table syrup and to sweeten and flavor baked goods.
Industry:Culinary arts
A natural crystalline compound found in plants, especially those with tart characteristics such as tamarind and unripe grapes. The principal acid in wine, tartaric acid is the component that promotes graceful aging and crispness of flavor. One of the by-products of tartaric acid is cream of tartar, which is used in baking and candy-making.
Industry:Culinary arts
