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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 ...
This New Orleans specialty has the texture of very thick sour cream and a slightly more tart flavor. It's used as a topping or, especially by southern Louisianans, eaten for breakfast with salt and pepper or sugar and fruit. Creole cream cheese may be carried in some gourmet markets but is generally available outside Louisiana only through mail order.
Industry:Culinary arts
This pale, delicate, very dry Spanish wine is considered by many to be the world's finest sherry. Finos are excellent when young, but should not be aged because they don't improve and may lose some of their vitality. They are often served chilled as an apéritif.
Industry:Culinary arts
This pastry is a Pennsylvania Dutch specialty made by pouring batter through a funnel into hot, deep fat and frying the resulting spirals until crisp and brown. Funnel cakes are served hot, often with sugar or maple syrup.
Industry:Culinary arts
This popular black tea was named for Charles Grey, the second earl in his line, who was also prime minister to King William iv in the early 19th century. An amalgamation of Indian and Sri Lankan teas, Earl Grey gets its elusive flavor from oil of bergamot. The Earl is said to have been given the recipe by a Chinese mandarin with whom he was friends. See also tea.
Industry:Culinary arts
This popular cajun dish is a thick, spicy stew of crayfish and vegetables served over white rice. Its rich, deep color and flavor come from the dark brown roux on which it's based. The word étouffée comes from the French étouffer, which means "to smother" or "to suffocate. " The term à l'étouffée refers to the method of cooking food in a minute amount of liquid, tightly covered and over very low heat. This method is also called à l'étuvée.
Industry:Culinary arts
This popular cheese originated in the village of Cheddar in the Somerset region of England. It's a firm, cow's-milk cheese that ranges in flavor from mild to sharp, and in color from natural white to pumpkin orange. Orange cheddars are colored with a natural dye called annatto. Cheddar is used to eat out of hand, as well as in a panoply of cooked dishes including casseroles, sauces, soups and so on. See also cheese.
Industry:Culinary arts
This popular Jewish dish consists of ground fish (usually carp, pike or whitefish) mixed with eggs, matzo meal and seasonings. The mixture is formed into balls or patties that are then simmered in vegetable or fish stock. After chilling, the gefilte fish is served in its own jellied stock and often garnished with grated horseradish, vegetable relishes or dill pickles. The name comes from the Yiddish term for "stuffed (gefüllte) fish;" in the past the mixture was stuffed back into the fish skin before cooking.
Industry:Culinary arts
This popular saltwater fish can range from 1 1/2 to 100 pounds and comes from the Pacific and North Atlantic Oceans. Cod's mild-flavored meat is white, lean and firm. It's available year-round and comes whole (the smaller specimens) or in large pieces. Cod can be baked, poached, braised, broiled and fried. Whole cod are often stuffed before baking. Cod can be preserved by smoking, salting or drying. Salt cod, an important staple in many tropical countries because of its storage properties, has been salted and dried. It's used to make the popular French dish brandade. Cod cheeks and tongues are considered a delicacy. So are scrod, which are young cod (and haddock) weighing under 2 1/2 pounds. haddock, hake and pollock are all close relatives of cod. See also fish.
Industry:Culinary arts
This popular snack was touted as a health food in the 1830s by its creator, Rev. Sylvester Graham, a United States dietary reformer. It's a rectangular-shaped, whole-wheat cracker that has been sweetened, usually with honey. Graham-cracker crust is made from a mixture of finely crushed graham crackers, sugar and butter that is pressed into a pie pan. It's usually baked, but can simply be chilled before being filled.
Industry:Culinary arts
This rather ugly, knobby, brown vegetable is actually the root of a special celery cultivated specifically for its root. It's also called celery root and celery knob. Celeriac tastes like a cross between a strong celery and parsley. It's available from September through May and can range anywhere from the size of an apple to that of a small cantaloupe. Choose a relatively small, firm celeriac with a minimum of rootlets and knobs. Avoid those with soft spots, which signal decay. The inedible green leaves are usually detached by the time you buy celeriac. Refrigerate the root in a plastic bag for 7 to 10 days. Celeriac can be eaten raw or cooked. Before using, peel and soak briefly in acidulated water to prevent discoloration. To eat raw, grate or shred celeriac and use in salads. Cooked, it's wonderful in soups, stews and purees. It can also be boiled, braised, sautéed and baked. Celeriac contains small amounts of vitamin B, calcium and iron.
Industry:Culinary arts
