- Industri: Printing & publishing
- Number of terms: 62402
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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 ...
A relative of mint, this aromatic plant has violet flowers and green or pale gray leaves, both of which lend their bitter pungency to salads. The leaves may also be used to make herb tea or, more accurately, tisane.
Industry:Culinary arts
Named after the longhorn cow, this cheese is a mild form of cheddar. It comes in cylinders and rectangles. See also cheese.
Industry:Culinary arts
An East Indian, white-flour flat bread that is lightly leavened by a natural yeast starter developed from airborne yeasts. Naan is traditionally baked in a tandoor oven. A flattened round of dough is placed on a cloth puff that is used to slap the bread directly onto the side of the special high-heat oven. In less than 60 seconds, the bread puffs slightly, browns on the side touching the oven wall and takes on a light smoky flavor. The bread is speared with a skewer and removed from the oven wall to be served hot.
Industry:Culinary arts
A general term for any of numerous (often unrelated) freshwater or saltwater fish, many of which are characterized by spiny fins. In fact, though many of these different species are often sold simply as bass, the only fish with the single name "bass" is a European species (unavailable in the United States), which in France is known as bar or loup. True basses include the groupers, black sea bass and striped bass. Among other fish that are commonly referred to as bass are the largemouth, redeye, rock, smallmouth and spotted bass, all of which are really members of the sunfish family. See also sea bass; fish.
Industry:Culinary arts
To mash or crush ingredients with a spoon or a muddler (a rod with a flattened end). Usually identified with the preparation of mixed drinks, such as when mint leaves and sugar are muddled together for a mint julep.
Industry:Culinary arts
A phrase used on whiskey labels indicating that the contents are 100 proof, at least 4 years old, and that the whiskey was produced by a single distiller and stored in a bonded warehouse under government supervision until taxed and shipped to the retailer.
Industry:Culinary arts
A gooey dessert made by toasting a marshmallow over a fire (or gas burner, if need be), then sandwiching the hot marshmallow and a thin square of chocolate between two graham crackers and slightly squeezing this union together so that the marshmallow squishes out on the graham crackers. S'mores can also be made by making these "sandwiches" and heating them in an oven. The name comes from the notion that they're so good one always wants "some more. " S'mores have long been a well-known campfire treat and are a special favorite in America's Girl Scout organization.
Industry:Culinary arts
New to the United States market, this winter squash has a beautiful jade green rind with celadon green streaks. When cooked, its pale orange flesh is tender-smooth and sweet. An average kabocha ranges from 2 to 3 pounds, though they have been known to weigh as much as 8 pounds. Choose squash that are heavy for their size. The rind should be dull and firm; avoid any with soft spots. Kabochas can be cooked in any way suitable for acorn squash, such as baking or steaming. Before cooking, they must be halved and seeded. See also squash.
Industry:Culinary arts
A broad, flat noodle that resembles a narrow, ripple-edged lasagna noodle. See also pasta.
Industry:Culinary arts
