- Industry: Printing & publishing
- Number of terms: 62402
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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 French term literally means "the table of the host. " On restaurant menus, however, table d'hôte refers to a complete meal of several courses for the price of the entrée. See also À la carte; prix fixe.
Industry:Culinary arts
Native to the Szechuan province of China, this mildly hot spice comes from the prickly ash tree. Though not related to the peppercorn family, Szechuan berries resemble black peppercorns but contain a tiny seed. Szechuan pepper has a distinctive flavor and fragrance. It can be found in Asian markets and specialty stores in whole or powdered form. Whole berries are often heated before being ground to bring out their tantalizing flavor and aroma. Szechuan pepper is also known as anise pepper, Chinese pepper, fagara, flower pepper, sansho and Sichuan pepper.
Industry:Culinary arts
Often referred to as the Mexican potato, this large, bulbous root vegetable has a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jícama is available from November through May and can be purchased in Mexican markets and most large supermarkets. It should be stored in the refrigerator in a plastic bag and will last for about 2 weeks. The thin skin should be peeled just before using. When cooked, jícama retains its crisp, water chestnut-type texture. It's a fair source of vitamin C and potassium.
Industry:Culinary arts
One of America's bestselling grapes, the Ribier is large, round and has a tough blue-black skin. The flesh is juicy, sweet and contains a few seeds. Ribier grapes are in season from July to February. See also grape.
Industry:Culinary arts
One of the five "mother sauces," velouté is a stock-based white sauce. It can be made from chicken or veal stock or fish fumet thickened with white roux. Enrichments such as egg yolks or cream are sometimes also added. Velouté sauce is the base for a number of other sauces. See also sauce.
Industry:Culinary arts
Only about 1 to 1 1/2 inches long and 1/4 inch in diameter, this diminutive chile packs a fiery punch that doesn't dissipate with cooking. The thin-fleshed Thai chile ranges in color from green to red when fully ripe. It's a popular addition in many Southeast Asian dishes. See also chile.
Industry:Culinary arts
Originally made with salted beef, today this East Coast classic more commonly contains corned beef, ham or salt pork. Additional items such as chicken, cabbage, potatoes, parsnips, onions, carrots and seasonings are added at various times and slowly simmered together to create this hearty one-pot meal. New England boiled dinner is traditionally accompanied by horseradish and mustard.
Industry:Culinary arts
Originally this term referred to a very fine beer brewed in Pilsen, in the Czech Republic. Today, however, it more commonly refers to any pale, light lager beer.
Industry:Culinary arts
Particularly popular throughout the South, this white or yellow cake is layered with a mixture of coconut, nuts and dried fruits and covered with a fluffy white frosting. Lane cake is said to have originated in Clayton, Alabama, when its creator, Emma Rylander Lane, won a prize for it in the state fair.
Industry:Culinary arts
Produced in California, Rizcous is a product composed of broken brown rice grains. In its cooked form, it resembles its namesake, couscous.
Industry:Culinary arts
