- 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 ...
So named because it's the first sour cherry available in the late spring, the bright red Early Richmond is excellent for cooking purposes. See also cherry.
Industry:Culinary arts
Softened butter blended with crushed or minced garlic. The intensity of the garlic flavor is governed by the amount of garlic used and the length of time the mixture is allowed to stand. Garlic butter is used on a broad range of foods including garlic bread, escargots, meats, poultry, fish and vegetables.
Industry:Culinary arts
Sold packaged in supermarkets and specialty markets, crab boil (also called fish boil and shrimp boil) is a mixture of herbs and spices added to water in which crab, shrimp or lobster is cooked. The blend can include mustard seeds, peppercorns, bay leaves, whole allspice and cloves, dried ginger pieces and red chiles.
Industry:Culinary arts
Someone who enjoys wine, usually referring to a connoisseur. Also spelled oenophile. See also enology.
Industry:Culinary arts
Some-times called "little fingers," these tiny (2- to 3-inch-long), coarse-textured pork sausages are highly spiced with thyme, chives, coriander, cloves and sometimes hot red-pepper flakes. The French term à la chipolata refers to a garnish of chipolata, chestnuts and glazed vegetables used to accompany roasts. See also sausage.
Industry:Culinary arts
Sometimes referred to as the "chameleon of the sea" because it can quickly change its skin color and pattern, the cuttlefish, which resembles a rather large squid, has 10 appendages and can reach up to 16 inches in length. It can be prepared like its less tender relatives, the squid and octopus, but must still be tenderized before cooking in order not to be exceedingly chewy. Cuttlefish are most popular in Japan, India and many Mediterranean countries. Dried cuttlefish is available in some Asian markets. It should be reconstituted before cooking. Sarume, also available in ethnic markets, is cuttlefish that has been seasoned and roasted.
Industry:Culinary arts
Spanish for "boat" or "launch," a chalupa is a corn tortilla dough formed into a small boat shape and fried until crisp. It's then usually filled with shredded beef, pork or chicken, vegetables, cheese or a combination of these, and served as an appetizer.
Industry:Culinary arts
Spanish for "chili with meat," this dish is a melange of diced or ground beef and chiles or chili powder (or both). It originated in the Lone Star State and Texans, who commonly refer to it as "a bowl of red," consider it a crime to add beans to the mixture. In many parts of the country, however, beans are requisite and the dish is called "chili con carne with beans. "
Industry:Culinary arts
Spanish for "egg. " Huevos duros are "hard-boiled eggs," huevos pasados por agua are "soft-boiled eggs," huevos escalfados are "poached eggs," huevos fritos are "fried eggs" and huevos revueltos are "scrambled eggs. "
Industry:Culinary arts
