- Industri: Printing & publishing
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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 ...
Also known as the Chinese gooseberry, this odd-looking fruit received its moniker from the flightless bird of the same name from New Zealand. It looks like a large brown egg with a covering of fine downy hair. But this rather unusual exterior hides a beautiful brilliant green flesh, spattered with tiny edible black seeds. The kiwi's flavor is elusive. Some say it's reminiscent of pineapple . . . others say strawberry . . . but all agree that it has a sweet-tart flavor unlike any other fruit. The kiwi is cultivated in both New Zealand and California. Since New Zealand's seasons are the opposite of ours, this delectable fruit is pretty much available year-round. Ripe kiwis can be stored in the refrigerator up to 3 weeks. They can be halved and scooped out like a melon or peeled, sliced and used in salads, desserts or as a garnish. New Zealand's popular pavlova dessert is a favorite local way to feature this fruit's beauty and flavor. Kiwis are a good source of vitamin C.
Industry:Culinary arts
Traditionally served on the Jewish Sabbath, kugel is a baked pudding usually made with potatoes or noodles, though meat, vegetables and other ingredients are sometimes included. It's generally served as a side dish, though a sweet version with raisins and spices is equally delicious as dessert.
Industry:Culinary arts
Traditionally served at Hanukkah, the latke is a pancake usually made from grated potatoes mixed with eggs, onions, matzo meal and seasonings. It's fried and served hot as a side dish.
Industry:Culinary arts
Similar to trifle, this old-fashioned English dessert consists of several layers of sponge cake soaked with wine or brandy, sprinkled with almonds and layered with whipped cream or custard. It was thought that too much of this would make one tipsy.
Industry:Culinary arts
A salad of cooked, diced or cubed potatoes mixed with other ingredients such as chopped onion, green peppers, celery, hard-cooked eggs, seasonings and a mayonnaise- or sour cream- based dressing. German potato salad, often served hot, is bound with a vinegar-bacon fat dressing.
Industry:Culinary arts
A variety of plum used primarily to make an Alsatian eau de vie of the same name. This plum is also used in desserts and liqueurs.
Industry:Culinary arts
Literally translated, the Greek word phyllo means "leaf. " Culinarily, it refers to tissue-thin layers of pastry dough used in various Greek and Near Eastern sweet and savory preparations, the best known being baklava and spanakopita. Phyllo (also spelled filo) is very similar to strudel dough. Packaged fresh and frozen phyllo dough is readily available — the former in Greek markets, the latter in supermarkets. Unopened, phyllo can be stored in the refrigerator for up to a month. Once opened, use within 2 to 3 days. Frozen phyllo can be stored for up to 1 year. Thaw overnight in the refrigerator. Refreezing phyllo will make it brittle.
Industry:Culinary arts
A term used to describe fruit that has a pit to which the flesh clings tenaciously, one of the most well known being the cling or clingstone peach. See also freestone.
Industry:Culinary arts
1. A mold, generally high-sided, drum-shaped and slightly tapered at the bottom and closed end, used to bake various dishes. 2. A dish — usually based on custard, forcemeat or risotto combined with meat, fish, vegetables, cheese, etc. — baked in such a mold. The dish is unmolded and often served as an entrée (and sometimes as a first course) with a sauce such as Béchamel. 3. A pastry shell made by dipping a timbale iron first into a batter, then into deep, hot fat. When the crisp pastry is pushed off the iron and cooled, it can be filled with a sweet or savory mixture. Timbale irons come in various sizes and shapes such as hearts, stars and butterflies. They're available in specialty cookware stores.
Industry:Culinary arts
To pass dry ingredients through a fine-mesh sifter so any large pieces can be removed. Sifting also incorporates air to make ingredients (such as confectioners' sugar or flour) lighter.
Industry:Culinary arts
