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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 ...
Produced in northern Italy, this dry red wine is light-bodied and has a fragrant bouquet and fruity flavor. It's best served young and is sometimes viewed as Italy's version of a French beaujolais.
Industry:Culinary arts
Produced in St. Louis, Missouri, this traditional American liqueur is made from bourbon and peaches. Southern Comfort is potent at 100 proof (50 percent alcohol).
Industry:Culinary arts
Reportedly originally named for its creator, Arthur Reuben (owner of New York's once-famous and now-defunct Reuben's delicatessen), this sandwich is made with generous layers of corned beef, Swiss cheese and sauerkraut on sourdough rye bread. Reuben is said to have created the original version (which was reportedly made with ham) for Annette Seelos, the leading lady in a Charlie Chaplin film being shot in 1914. Another version of this famous sandwich's origin is that an Omaha wholesale grocer (Reuben Kay) invented it during a poker game in 1955. It gained national prominence when one of his poker partner's employees entered the recipe in a national sandwich contest the following year . . . and won. The Reuben sandwich can be served either cold or grilled.
Industry:Culinary arts
Small rice or grain shaped pasta similar but slightly smaller than orzo.
Industry:Culinary arts
Riesling is considered one of the world's great white wine grapes and produces some of the very best white wines. It's a native of Germany, where it's believed to have been cultivated for at least 500 — and possibly as long as 2,000 — years. Riesling wines are delicate but complex, and characterized by a spicy, fruity flavor, flower-scented bouquet and long finish. Riesling is vinified in a variety of styles ranging from dry to very sweet. In Germany, these sweet wines — which are usually affected by botrytis cinerea- are graded in ascending order of sweetness as auslese, beerenauslese and trockenbeerenauslese. California winemakers now produce high-quality, German-style Rieslings, which are lighter, more delicate, and slightly to medium-sweet. Because the name "Riesling" is used in many ways, it's sometimes difficult to find wines truly made from this variety. In California, for instance, Johannisberg Riesling is the true Riesling, whereas Gray Riesling and Emerald Riesling are actually other varieties. A bottle of California wine labeled simply "Riesling" usually means that the wine's made from one of the lesser varieties, not Johannisberg Riesling.
Industry:Culinary arts
Rosé wines are usually made from red grapes but — contrary to the normal process of making red wine — the skins and stems are removed almost immediately, usually within 2 to 3 days. This brief contact with the skins and stems gives the wine its light pink (or rose) color. It also, however, is the reason that rosés lack the body and character of most red or white wines. In general, rosé wines are very light-bodied and slightly sweet. They should be served chilled and can accompany a variety of lightly flavored foods. In the United States, the term blush wine has all but replaced that of "rosé. "
Industry:Culinary arts
Said to have been named in honor of Sweden's King Oscar ii, who was especially partial to its ingredients, this dish consists of sautéed veal cutlets topped with crab or crayfish meat and Béarnaise sauce. Veal Oscar is finished with a garnish of asparagus spears.
Industry:Culinary arts
Said to have originated at Singapore's Raffles Hotel, this cocktail consists of gin, cherry brandy and lemon juice shaken with ice and strained into a tall glass. The drink is finished by topping it off with soda water.
Industry:Culinary arts
Said to have the kick of a mule, this cocktail is made by filling a copper mug (the traditional container) or glass with ice cubes and adding a generous amount of vodka (2 to 3 ounces), a squeeze of lemon or lime juice and topping with ginger beer. A Moscow mule is garnished with a lime wedge and a cucumber stick. The drink was developed in the late 1940s as part of a Smirnoff vodka promotion and has been popular ever since.
Industry:Culinary arts
Seldom found fresh, this sour cherry with dark red skin and flesh is used in a variety of processed products. The blood-red juice is used in making liqueurs and brandies, and the cherries can be found canned, packed in syrup, dried and in preserves. The sharp, sour taste makes the Morello unsuitable for eating raw but perfect for cooking. See also cherry.
Industry:Culinary arts
