- 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 ...
This term refers to both a baking dish and the ingredients it contains. Casserole cookery is extremely convenient because the ingredients are cooked and served in the same dish. A "casserole dish" usually refers to a deep, round, ovenproof container with handles and a tight-fitting lid. It can be glass, metal, ceramic or any other heatproof material. A casserole's ingredients can include meat, vegetables, beans, rice and anything else that might seem appropriate. Often a topping such as cheese or bread crumbs is added for texture and flavor.
Industry:Culinary arts
This thick herb sauce is as common in Argentina as ketchup is in the United States. Chimichurri is a melange of olive oil, vinegar and finely chopped parsley, oregano, onion and garlic, all seasoned with salt, cayenne and black pepper. It's a must with grilled meat and a common accompaniment to a variety of other dishes.
Industry:Culinary arts
This thick Middle Eastern sauce is made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil. It's usually served as a dip with pieces of pita, or as a sauce. When tahini (sesame-seed paste) is added, it becomes hummus bi tahina. Middle Eastern markets carry both forms in cans or jars or sometimes fresh.
Industry:Culinary arts
This traditional northern European drink, similar to mulled wine, consists of wine or port that is heated with spices and orange peel and served hot.
Industry:Culinary arts
This traditional northern European drink, similar to mulled wine, consists of wine or port that is heated with spices and orange peel and served hot.
Industry:Culinary arts
This tropical citrus fruit grows in great abundance in Arizona, California, Florida and Texas. Its name comes from the fact that the grapefruit grows in grapelike clusters. There are two main categories of grapefruit — seeded and seedless. They're also broken into color classifications — white, which has a yellowish-white flesh, and pink, the flesh of which can range from pale yellow-pink to brilliant ruby red. Pink grapefruit has a higher amount of vitamin A than does the white. The skins of all varieties of grapefruit are yellow, some with a pink blush. Fresh grapefruit is available year-round — those from Arizona and California are in the market from about January through August; Florida and Texas grapefruits usually arrive around October and last through June. Choose grapefruit that have thin, fine-textured, brightly colored skin. They should be firm yet springy when held in the palm and pressed. The heavier they are for their size, the juicier they'll be. Do not store grapefruit at room temperature for more than a day or two. They keep best (up to 2 weeks) when wrapped in a plastic bag and placed in the vegetable drawer of the refrigerator. Grapefruit is usually eaten fresh, either halved or segmented and used in salads. It can also be sprinkled with brown sugar and broiled. Canned and frozen forms of grapefruit are available in segments or juice. Grapefruit is a good source of vitamin C.
Industry:Culinary arts
This universally popular vegetable is one of the lily family's cultivated forms. The optimum season for fresh asparagus lasts from February through June, although hothouse asparagus is available year-round in some regions. The earliest, most tender stalks are a beautiful apple green with purple-tinged tips. Europeans prefer white asparagus (particularly the famous French asparagus of Argenteuil), which is grown underground to prevent it from becoming green. White spears are usually thick and are smoother than the green variety. There's also a purple variety called Viola. When buying asparagus, choose firm, bright green (or pale ivory) stalks with tight tips. Asparagus plants live 8 to 10 years and the spear's size indicates the age of the plant from which it came — the more mature the plant, the thicker the asparagus. It's best cooked the same day it's purchased but will keep, tightly wrapped in a plastic bag, 3 to 4 days in the refrigerator. Or, store standing upright in about an inch of water, covering the container with a plastic bag. Asparagus is grown in sandy soil so thorough washing is necessary to ensure the tips are not gritty. If asparagus stems are tough, remove the outer layer with a vegetable peeler. Canned and frozen asparagus is also available. Asparagus contains a good amount of vitamin A and is a fair source of iron and vitamins B and C.
Industry:Culinary arts
This whole-milk cow's cheese is named for an eastern Swiss canton (a state in the Swiss confederation). It has a golden yellow rind and a firm, straw-colored curd with tiny holes. The flavor is delicate and somewhat fruity owing to the wine or cider wash it receives during curing. See also cheese.
Industry:Culinary arts
This whole-milk cow's cheese is named for an eastern Swiss canton (a state in the Swiss confederation). It has a golden yellow rind and a firm, straw-colored curd with tiny holes. The flavor is delicate and somewhat fruity owing to the wine or cider wash it receives during curing. See also cheese.
Industry:Culinary arts
This yellow to yellow-green apple has a sweet, rather bland flavor and juicy, crisp flesh that resists browning. Golden Delicious apples have a long season, usually from September to early June. They're a fairly good all-purpose apple though they do tend to lose some flavor when cooked. See also apple; red delicious apple.
Industry:Culinary arts
