- Industrie: 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 Creole/Cajun pork sausage that's hot, spicy and full-flavored. Chaurice is used in Creole/Cajun cooking both as a main meat dish and in numerous dishes such as gumbos and jambalayas.
Industry:Culinary arts
A term referring to the complex fragrance that develops in a wine through barrel or bottle aging.
Industry:Culinary arts
A steamed (or boiled) pudding made with flour, eggs, dried fruit and spices, and once widely popular in England and Scotland. The name is a Scottish dialectal variation of the word dough, which was apparently pronounced as rough.
Industry:Culinary arts
A term usually referring to a sweet or savory pie made either in a deep pie dish or shallow casserole, and having only a top crust.
Industry:Culinary arts
A fee charged by some restaurants to open and serve a bottle of wine brought in by the patron. A quick call to the restaurant will confirm the amount of the corkage fee. Some restaurants charge a lower fee if the patron's wine is not on the restaurant's wine list, such as might be the case with an older wine or a particularly distinctive vintage.
Industry:Culinary arts
1. One of discriminating palate; a connoisseur of fine food and drink. 2. Gourmet food is that which is of the highest quality, perfectly prepared and artfully presented. 3. A gourmet restaurant is one that serves well-prepared, high-quality food.
Industry:Culinary arts
1. A chilled dish of fresh or dried fruit that has been slowly cooked in a sugar syrup (which may contain liquor or liqueur and sometimes spices). Slow cooking is important for the fruit to retain its shape. 2. Also called compotier, a deep, stemmed dish (usually of silver or glass) used to hold fruit, nuts or candy.
Industry:Culinary arts
A small, dried, russet-colored bean with a sweet flavor. Adzuki beans can be purchased whole or powdered at Asian markets. They are particularly popular in Japanese cooking where they're used in confections such as the popular yokan, made with adzuki-bean paste and agar. See also beans.
Industry:Culinary arts
A deep-fried, Greek pastry made from thin strips of sweet dough formed into bows or circles. Diples are usually coated with honey, cinnamon and nuts.
Industry:Culinary arts
1. A chilled dish of fresh or dried fruit that has been slowly cooked in a sugar syrup (which may contain liquor or liqueur and sometimes spices). Slow cooking is important for the fruit to retain its shape. 2. Also called compotier, a deep, stemmed dish (usually of silver or glass) used to hold fruit, nuts or candy.
Industry:Culinary arts
