- Industry: Printing & publishing
- Number of terms: 62403
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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 moist, three-layered white cake with a succulent filling of raisins, nuts and sometimes other fruit such as figs. The cake is covered with a fluffy white frosting such as boiled icing. It was first mentioned by novelist Owen Wister in his 1906 novel, Lady Baltimore. Legend has it that a young woman gave Wister such a cake, which he later chronicled in his novel. See also lord baltimore cake.
Industry:Culinary arts
A molded dish of strips or cubes of cooked ham and chopped parsley held together with a meat-wine gelatin. It is served chilled and, when cut into slices, resembles a colorful red-and-green mosaic.
Industry:Culinary arts
A nonalcoholic drink made with grenadine syrup and ginger ale and garnished with a maraschino cherry. It's popular with children who want to have a "cocktail" with the adults and was named after the 1930s child star.
Industry:Culinary arts
A North American table grape grown in the eastern United States and, because it doesn't ship well, found only in the areas where it's grown. The large, juicy Niagara is in season from September through October. It's round to oval in shape, pale greenish-white and has a sweet, foxy flavor. A limited number of Niagara grapes are made into wine. See also grape.
Industry:Culinary arts
A popular bitter orange grown in the Mediterranean region. It has a thick, rough skin and an extremely tart, bitter flesh full of seeds. Because of its high acid content, the Seville is not an eating orange but (because of that same acidity) is extremely popular for making marmalades as well as liqueurs such as cointreau, curaçao, grand marnier and triple sec. The Seville orange also finds its way into sauces and relishes, and is a particular favorite with duck because its acidity helps counteract the fatty flavor. The dried peel is often used for seasoning. See also orange.
Industry:Culinary arts
A potent mixed drink composed of gin, vodka, cola and lemon. It's served in a tall glass over ice. Sometimes tequila is also added to the mix.
Industry:Culinary arts
A red wine grape originally thought to be indigenous to California. Recently, however, experts have concluded that the Zinfandel grape was brought to the United States from Italy's Puglia region, and is a descendant of the primitivo grape grown there. Regardless, the Zinfandel grape — with its spicy, raspberry flavors — makes marvelous, fruity red wines ranging from lighter styles to big, rich bottlings that can rival cabernet sauvignon. In the 1980s, white Zinfandel (a blush wine) also gained considerable popularity. Occasionally, late-picked grapes full of concentrated sugar are made into late-harvest Zinfandels and served as dessert wine or in place of port.
Industry:Culinary arts
A red-wine grape widely grown in France's Pomerol and Saint-émilion districts of bordeaux and, to a lesser extent, in California and the Pacific Northwest. The wine it produces is similar in flavor to cabernet sauvignon, but tends to be softer and more mellow. It also matures sooner than Cabernet. Though the Merlot grape has been principally used for blending in the United States, it's now beginning to be appreciated on its own. The French have long known its value as is indicated by the great Château Petrus of Pomerol, which is often 100 percent Merlot.
Industry:Culinary arts
A rich brown sauce flavored with madeira and truffles. The sauce, which goes with a variety of dishes including meat, game, poultry and eggs, is named after Périgueux, a city in the Périgord region of Southwest France that is noted for its truffles. Dishes using the sauce are often labeled à la Périgourdine or simply Périgueux.
Industry:Culinary arts
A rich, soft French cheese that, because it contains between 60 and 75 percent milk fat, ranks between a double- and triple-cream cheese. It's the consistency of very soft cream cheese and has a delicate, sweetly tangy flavor. Petit Suisse is usually sold in small cylinders or flat squares. It's wonderful served as an appetizer with crackers or after dinner with fruit. The most popular brand of Petit Suisse is gervais, named after the well-known French cheesemaker Jules Gervais. See also cheese.
Industry:Culinary arts
