- 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 ...
Of Mexican origin, this dark-red, rather piquant sauce (or paste) is made from ground chiles, herbs and vinegar. It's used as a marinade as well as a serving sauce. chipotle chiles are often marketed packed in adobo sauce.
Industry:Culinary arts
Of Polish origin, this borscht-like soup is made of beets, onions, cucumbers, herbs and sometimes veal. It's served cold, garnished with sour cream.
Industry:Culinary arts
Of Romanian origin, this sheep's-milk cheese is cured in brine. It's creamy, rich and salty, and ranges from soft and spreadable to semidry and crumbly. See also cheese.
Industry:Culinary arts
Of Romanian origin, this sheep's-milk cheese is cured in brine. It's creamy, rich and salty, and ranges from soft and spreadable to semidry and crumbly. See also cheese.
Industry:Culinary arts
Of Spanish origin, escabèche is a dish of poached or fried fish, covered with a spicy marinade and refrigerated for at least 24 hours. It's a popular dish in Spain and the Provençal region of France, and is usually served cold as an appetizer. Escovitch is the Jamaican name for this dish.
Industry:Culinary arts
Often confused with salt pork (which comes from the sides and belly of a pig), fatback is the fresh (unsmoked and unsalted) layer of fat that runs along the animal's back. It is used to make lard and cracklings and for cooking — especially in many Southern recipes. Salt-cured fatback is also sometimes available. All fatback should be refrigerated: fresh up to a week, cured up to a month.
Industry:Culinary arts
Often found growing in pastures, the tart, red cowberry is a member of the cranberry family. It grows in northern Europe, Canada and Maine, and is used for sauces and jams. Also called mountain cranberry.
Industry:Culinary arts
Often referred to as a univalve, a gastropod can be any of several mollusks with a single (univalve) shell and single muscle. Among the more common gastropods are the abalone, limpet, periwinkle, snail and whelk. With a few exceptions (such as the abalone), gastropods are not as highly regarded culinarily as bivalve mollusks such as the clam and oyster.
Industry:Culinary arts
Often served as an appetizer, crudités are raw seasonal vegetables, frequently accompanied with a dipping sauce, such as bagna cauda.
Industry:Culinary arts
Once considered a simple weed in the United States, this nutritious annual is finally being acknowledged as the nourishing high-protein food it is. Amaranth greens have a delicious, slightly sweet flavor and can be used both in cooking and for salads. The seeds are used as cereal or can be ground into flour for bread. Amaranth seeds and flour can be found in health-food stores, as well as in some Caribbean and Asian markets.
Industry:Culinary arts
