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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 manual or electric kitchen device used to extract the juice from fruit, and with some models, vegetables. Most of those used strictly for juicing citrus fruits have a ridged cone onto which a halved fruit is pressed. An old-fashioned form of this tool is the reamer, a ridged, teardrop-shaped tool with a handle. A reamer is used primarily for citrus fruits.
Industry:Culinary arts
A soft, round yeast roll 3 1/2 to 4 inches in diameter, made to fit the size of a hamburger. It may be made with regular or whole-wheat flour and variously topped with flavorings such as sesame seed, poppy seed or toasted chopped onion.
Industry:Culinary arts
A Jewish-American sausage made with flour, matzo meal, fat, onions and the cook's choice of ground meat. The mixture is stuffed into a beef casing before being steamed, then roasted. See also sausage.
Industry:Culinary arts
Thought to be of Pennsylvania Dutch origin, the extremely sweet filling of a shoofly pie is a mixture of molasses, brown sugar, water and butter. There are several different stories concerning the origin of the pie's name. One is that it's so sweet that one must shoo away the flies; another declares that the pie was originally made to attract flies away from other foods.
Industry:Culinary arts
Particularly popular in Lebanon and Syria, this Middle Eastern dish has myriad variations but basically combines ground meat (usually lamb), bulghur wheat and various flavorings. The meat may be raw or cooked.
Industry:Culinary arts
An old-fashioned New England dessert of fruit, usually berries, topped with biscuit dough and stewed until the biscuit topping is cooked through. Also called grunt.
Industry:Culinary arts
Popular throughout Spain in bars and restaurants, tapas are appetizers that usually accompany sherry or other apéritifs or cocktails. They can also form an entire meal and can range from simple items such as olives or cubes of ham and cheese to more elaborate preparations like cold omelets, snails in a spicy sauce, stuffed peppers and miniature sandwiches.
Industry:Culinary arts
A paste made of anchovies, garlic and, sometimes, olive oil. It's generally used to spread on toast or bread.
Industry:Culinary arts
Any of several species of fish found in the Atlantic Ocean off both the North American and European coasts. The king mackerel (also called kingfish) is probably the most well known of this family of fish. The mackerel has a firm, high-fat flesh with a pleasant savory flavor. When small (about 1 pound), it's sold whole. Larger fish are cut into fillets and steaks. Mackerel is also available smoked or salted. The latter must be soaked overnight before using to leach excess salt. Mackerel can be cooked in almost any manner including broiling, baking and sautéing. See also fish.
Industry:Culinary arts
This native Mediterranean herb has been enjoyed for centuries for both its culinary and medicinal uses. The name comes from a derivative of the Latin salvus, meaning "safe," a reference to the herb's believed healing powers. The narrow, oval, gray-green leaves of this pungent herb are slightly bitter and have a musty mint taste and aroma. There's also a variety called pineapple sage, which has an intensely sweet pineapple scent. Small bunches of fresh sage are available year-round in many supermarkets. Choose sage by its fresh color and aroma. Refrigerate wrapped in a paper towel and sealed in a plastic bag for up to 4 days. Dried sage comes whole, rubbed (crumbled) and ground. It should be stored in a cool, dark place for no more than 6 months. Sage is commonly used in dishes containing pork, cheese and beans, and in poultry and game stuffings. Sausage makers also frequently use it to flavor their products. See also herbs; herb and spice chart.
Industry:Culinary arts
