- Domeniu: 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 ...
A very large, delicious cherry that ranges in color from a deep garnet to almost black. The skin is smooth and glossy and the flesh firm and sweet. Bing cherries are good for cooking as well as out-of-hand eating. See also cherry.
Industry:Culinary arts
A viscous oil obtained from the seed of the cotton plant. Most of the cottonseed oil produced is used in combination with other oils to create vegetable oil products. It's used in some margarines and salad dressings, and for many commercially fried products. See also fats and oils.
Industry:Culinary arts
A white cow's-milk cheese of Mexican origin that's available in braids, balls or rounds. Asadero, which means "roaster" or "broiler," has good melting properties and becomes softly stringy when heated — very similar to an unaged monterey jack cheese. Other names for this cheese are Chihuahua and Oaxaca. See also cheese.
Industry:Culinary arts
A white powder extracted from the juice of citrus and other acidic fruits (such as lemons, limes, pineapples and gooseberries). It's also produced by the fermentation of glucose. Citric acid has a strong, tart taste and is used as a flavoring agent for foods and beverages. Small bottles of crystallized sour salt (also called citric salt) are often found in the kosher-foods section of supermarkets. Sour salt is used to impart a tart flavor to traditional dishes such as borscht. See also salt.
Industry:Culinary arts
A wild, blue-black berry that closely resembles (and is often mistaken for) the blueberry. The huckleberry, however, has 10 small, hard seeds in the center, whereas the blueberry has many seeds, so tiny and soft that they're barely noticeable. Additionally, the huckleberry has a thicker skin and a flavor that is slightly less sweet and more astringent. Unless you pick them yourself, or have a friend who does, it's unlikely that you'll find fresh huckleberries because they're not cultivated. They're in season from June through August and are good eaten plain or in baked goods such as muffins or pies.
Industry:Culinary arts
A wild, dark purple plum found growing in sandy soil along the Atlantic coast. Its flavor is reminiscent of a grape-plum cross but because it's quite tart and bitter, the beach plum is not good for out-of-hand eating. It makes superior jams and jellies, however, as well as a delicious condiment for meats.
Industry:Culinary arts
A wine label term indicating that 100 percent of the grapes that went into that wine were grown in the winery's own vineyards, or from vineyards (in the same appellation) controlled by the winery through a long-term lease. Furthermore, such wines must be vinified and bottled at that winery. The term château bottled has a comparable meaning. Both refer to a wine that's considered to be of superior quality and character. European phrases similar to "estate bottled" are: the French Mis en Bouteille au Domaine, Mis au Domaine, Mis en Bouteille à la Propriété and Mis en Bouteille au Château; the Italian Imbottigliato all'Origine; and the German Gutsabfüllung and Erzeugerabfüllung.
Industry:Culinary arts
A wine labeled "cooking wine" is generally an inferior wine that would not be drunk on its own. It lacks distinction and flavor and in times past has often been adulterated with salt. The rule of thumb when cooking with wine is only to use one you'd drink and to be sure the wine's flavor complements the food with which it's paired.
Industry:Culinary arts
A wine to which brandy (or other spirit) has been added in order to increase alcoholic content. Such wines include port, sherry and many dessert wines.
Industry:Culinary arts
A word used with food and drink to describe a full, rich flavor and texture. For instance, a full-bodied wine, beer or coffee has a complex, well-rounded flavor that lingers in the mouth.
Industry:Culinary arts
