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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 ...
The generic appellation given to red, white and rosé wines grown in an area covering 83,000 acres in France's Rhône Valley. The majority of rhône wines are red. Some of these are a deep ruby-black color, with full-bodied, concentrated flavors that benefit from at least 5 years' aging, while others are lighter and fruitier. The white Rhônes are fruity and dry and can be quite heady; the rosés can also be rather dry. Rhône wines are not made from one grape variety, but from a blend of from 2 to 13. The principal red grape is Grenache, but Carignan, Counoise, Mourvedre, Terret Noir and Syrah are also used. The white grapes used are Bourboulenc, Clairette, Marsanne, Muscardine, Picardan, Roussanne and Piquepoul (or Picpoule).
Industry:Culinary arts
The generic term for yellow chiles such as hungarian wax or santa fe grande. See also chile.
Industry:Culinary arts
The German word for "selection," used in the wine trade to describe specially selected, perfectly ripened bunches of grapes that are hand-picked, then pressed separately from other grapes. The superior wine made from these grapes is sweet and expensive. See also beerenauslese; spätlese; trockenbeerenauslese.
Industry:Culinary arts
The German word Gewürz means "spicy," and this white wine is known for its crisp, spicy characteristics. It's a specialty of the French region Alsace — the area that buffers Germany and France — and is also produced in Germany and California. Gewürztraminer has a distinctively pungent, perfumy, yet clean flavor. It's available in varying degrees of sweetness; the drier versions complement fish and poultry, the slightly sweeter styles are perfect for summer spritzers, and the sweet late-harvest versions make excellent dessert wines. Gewürztraminer is best when drunk fairly young because even the vintage versions won't usually age well over 5 years.
Industry:Culinary arts
The green bean has a long, slender green pod with small seeds inside. The entire pod is edible. It's also called string bean (because of the fibrous string — now bred out of the species — that used to run down the pod's seam) and snap bean (for the sound the bean makes when broken in half). The wax bean is a pale yellow variety of green bean. Green beans are available year-round, with a peak season of May to October. Choose slender beans that are crisp, bright-colored and free of blemishes. Store in the refrigerator, tightly wrapped in a plastic bag, for up to 5 days. Cook gently by steaming or simmering just until tender-crisp. Green beans have a fair amount of vitamins A and C. See also beans.
Industry:Culinary arts
The heading "Chinese cabbage" is confusing, at best. This variety, Brassica pekinensis, is also called Napa cabbage, hakusai, celery cabbage, wong bok and Peking cabbage, just to name a few. Another Brassica subspecies — chinensis — is better known as bok choy and is also called Chinese white cabbage and white mustard cabbage. It's clear that the confusion is warranted. The predominant variety of the pekinensis subspecies of Chinese cabbage has crinkly, thickly veined leaves that are cream-colored with celadon green tips. Unlike the strong-flavored waxy leaves on round heads of cabbage, these are thin, crisp and delicately mild. Chinese cabbage is generally available year-round. Choose firm, tightly packed heads with crisp, green-tipped leaves. Refrigerate, tightly wrapped, up to 3 days. Use raw, or sauté, bake or braise. Chinese cabbage is a good source of vitamin A, folic acid and potassium.
Industry:Culinary arts
The high-starch kernels of this Italian-grown grain are shorter and fatter than any other short-grain rice. Arborio is traditionally used for risotto because its increased starch lends this classic dish its requisite creamy texture. See also rice.
Industry:Culinary arts
The hock is the lower portion of a hog's hind leg, made up of meat, fat, bone, gristle and connective tissue. In the market, ham hocks are often cut into 2- to 3-inch lengths. Most have been cured, smoked or both, but fresh hocks can sometimes also be found. Ham hocks are generally used to flavor dishes such as soups, beans and stews that require lengthy, slow cooking. See also ham.
Industry:Culinary arts
