- Industry: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
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 striped, dull red apple with an off-white flesh that's juicy, crisp and tart. The Stayman apple is good both raw and cooked. It's available from late October to April. See also apple.
Industry:Culinary arts
A strong, clear orange-flavored liqueur very similiar to curaçao. Triple Sec is used to make the mixed drink, margarita.
Industry:Culinary arts
A strong, robust black-tea blend that includes the superior ceylon tea. See also tea.
Industry:Culinary arts
A sweet cherry variety that's large, round and a deep ruby red. The flesh is sweet, firm and meaty. A superior cherry for out-of-hand eating as well as cooking. See also cherry.
Industry:Culinary arts
A sweet, colorless liqueur flavored with caraway seed, cumin and fennel.
Industry:Culinary arts
A term describing dishes garnished with seedless white grapes. One of the most popular of these dishes is sole Véronique — fillet of sole poached in white wine, covered with a white sauce and garnished with white grapes.
Industry:Culinary arts
A term given to food (as well as music, etc. ) based on the combined cultures of Texas and Mexico. Tex-Mex food encompasses a wide variety of dishes such as burritos, nachos and tacos.
Industry:Culinary arts
A term meaning "in the style of Milan," referring to food (usually meat) dipped in beaten egg, then into a bread crumb-Parmesan mixture and fried in butter.
Industry:Culinary arts
A term meaning "made or served with cherries," applying to various desserts and entrées such as caneton à la Montmorency — roast duckling with cherry sauce.
Industry:Culinary arts
