- Industry: Printing & publishing
- Number of terms: 62403
- Number of blossaries: 0
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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 large pot or kettle, usually made of cast iron, with a tight-fitting lid so steam cannot readily escape. It's used for moist-cooking methods, such as braising and stewing. Dutch ovens are said to be of Pennsylvania Dutch heritage, dating back to the 1700s.
Industry:Culinary arts
A large winter pear with a slender neck and a russeted yellow skin. Bosc pears are available from October through April. They have an agreeably sweet-tart flavor and are delicious fresh or cooked. The Bosc holds its shape well when baked or poached. See also pear.
Industry:Culinary arts
A large winter pear with firm flesh and a yellowish-green skin that is often blushed with red. It's sweet and succulent and is delicious both cooked and raw. The Anjou is available in most regions from October through midwinter. See also pear.
Industry:Culinary arts
A large, hearty breakfast that can include fruit or juice, eggs, ham or other meat, fish, cereal, baked goods, jam and tea. Compare to continental breakfast.
Industry:Culinary arts
A light, crusty, yeast-raised bread made with water instead of milk. The dark brown, intensely crisp crust is created by brushing or spraying the loaf's exterior with water during the baking process. French bread comes in many shapes, including the classic long, thin baguette, rounds and fat ovals.
Industry:Culinary arts
A light, fruity red wine from northern Italy, similar to valpolicella. Bardolino is best drunk young.
Industry:Culinary arts
A melange of navy beans or pea beans (the latter a favorite with New Englanders), salt pork, molasses and brown sugar, baked in a casserole for hours until tender. The dish is so named because it was made by Puritan Bostonian women on Saturday, to be served for dinner that night. Because cooking was forbidden on the Sabbath, leftover beans were served with boston brown bread for Sunday breakfast . . . and, ofttimes, lunch.
Industry:Culinary arts
A member of the chicory family, frisée has delicately slender, curly leaves that range in color from yellow-white to yellow-green. This feathery vegetable has a mildly bitter flavor and is often used in the special salad mix, mesclun. Choose frisée with crisp leaves and no sign of wilting. Refrigerate in a plastic bag for up to 5 days. Wash just before using.
Industry:Culinary arts
A menu term signifying that each item is priced separately. See also prix fixe; table d'hôte.
Industry:Culinary arts
A mildly smoked ham that has been cured in a wine mixture. It's produced in a small town near Bayonne, France. See also ham.
Industry:Culinary arts
