- Industry: Printing & publishing
- Number of terms: 62402
- 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 ...
An American slang menu term for an entrée that includes both seafood and meat, such as a lobster tail and a beef filet.
Industry:Culinary arts
A type of Japanese shallot, which is usually uncooked and pickled in light vinegar. Most often used as a garnish with grilled fish and meat. Rakkyo can be found in Asian markets.
Industry:Culinary arts
An Indonesian favorite consisting of small marinated cubes of meat, fish or poultry threaded on skewers and grilled or broiled. Saté is usually served with a spicy peanut sauce. It's a favorite snack food but is also often served for an appetizer and sometimes as a main dish.
Industry:Culinary arts
Also called sugar apple, the sweetsop is the egg-shaped fruit of a small tropical-American tree. It has a thick, coarse yellow-green (sometimes purple-tinged) skin and yellow flesh with dark seeds. The very sweet, custardlike flesh is divided into segments like a citrus fruit. The sweetsop is often mistaken for the cherimoya (or custard apple), to which it is related. It's grown in Florida and California and is usually available from midsummer to midwinter only in the locales where it's grown. After the skin and seeds are removed, sweetsops are usually eaten raw. They're often used in desserts.
Industry:Culinary arts
Red or white wine that is heated with various citrus fruits and spices such as cinnamon, cloves, allspice or nutmeg. Mulled wine is generally sweetened with sugar and often fortified with a spirit, usually brandy. Some recipes call for stirring the hot wine mixture into beaten eggs, which adds flavor and body to the beverage.
Industry:Culinary arts
The Spanish word for "dough," masa is the traditional dough used to make corn tortillas. It's made with sun- or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa harina (literally "dough flour") is flour made from dried masa.
Industry:Culinary arts
Grown chiefly in the East, these are the largest and roundest of the white beans. They're usually found fresh only in the region where they're grown, but are available dried year-round in most supermarkets. Marrow beans are customarily served sauced as a side dish, in the manner of a pasta. See also beans.
Industry:Culinary arts
Hailing from Italy's Lombardy region, mascarpone is a buttery-rich double-cream to triple-cream cheese made from cow's milk. It's ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter. It's versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy's Friuli region a favorite blend is mascarpone mixed with anchovies, mustard and spices. But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit. See also cheese.
Industry:Culinary arts
Small chunks of meat, fish or shellfish that are usually marinated before being threaded on a skewer and grilled over coals. Pieces of vegetables can also accompany the meat on the skewer. Also called shish kebab and shashlik.
Industry:Culinary arts
