- Industrie: Printing & publishing
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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 high-quality red wine grape that gained its reputation in France's rhône region. In the northern Rhône, Syrah is the principal grape of the esteemed wines from Cornas, Côte-Rôtie, Crozes-Hermitage, Hermitage and Saint-Joseph. In the southern Rhône, Syrah is used to contribute flavor and structure to the multi-variety wines from châteauneuf-du-pape and côtes-du-rhône. When young, Syrah wines are deep-colored and tannic (see tannin), with spicy and peppery qualities. Mature Syrahs show characteristics of sweet blackberries, blackcurrants and plums. In Australia Syrah is called Shiraz and is that country's most widely planted red grape. In California, the petite sirah grape was long thought to be Syrah, but enologists (see enology) now believe the two varieties are unrelated.
Industry:Culinary arts
A Japanese vegetable that belongs to the ginseng family. Its tender stalks resemble asparagus but have a light fennel flavor. Udo is used raw in salads or lightly cooked in soups and other dishes.
Industry:Culinary arts
A large green muskmelon with a delicate netting on the rind and a rich salmon-colored flesh. Persian melons weigh around 5 pounds (larger than a cantaloupe) and have a delicious, sweet flavor. They're available from July through October, with a peak in the late summer. Choose Persian melons that are heavy for their size; the rind should be pale green with a delicate netting. Avoid melons with soft spots. Store unripe Persian melons at room temperature, ripe melons in the refrigerator for up to 5 days. Just before serving, cut melon in half and remove the seeds. See also melon.
Industry:Culinary arts
A large, sweet-tart apple with a red skin marked with yellow streaking. This all-purpose apple is available from October through March. It's also simply called spy apple. See also apple.
Industry:Culinary arts
A light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites. Soufflés may be savory or sweet, hot or cold. Baked soufflés are much more fragile than those that are chilled or frozen because the hot air entrapped in the soufflé begins to escape (causing the mixture to deflate) as soon as the dish is removed from the oven. Savory soufflés are usually served as a main dish, are almost always hot and can be made with a variety of ingredients including cheese, meat, fish or vegetables. Dessert soufflés may be baked, chilled or frozen and are most often flavored with fruit purees, chocolate, lemon or liqueurs. Both sweet and savory soufflés are often accompanied by a complementary sauce. Soufflés are customarily baked in a classic soufflé dish, which is round and has straight sides to facilitate the soufflé's rising. These special dishes are ovenproof and come in a variety of sizes ranging from 3 1/2-ounce (individual) to 2-quart. They're available in kitchenware shops and the housewares section of most department stores. Foil or parchment "collars" are sometimes wrapped around the outside of a soufflé dish so that the top of the foil or paper rises about 2 inches above the rim of the dish. Such collars are used for cold dessert soufflés so that the sides of the frozen or molded mixture are supported until they set. Once the collar is removed, the soufflé stands tall and appears to "rise" out of the dish.
Industry:Culinary arts
A loose-skinned orange category that includes several varieties that can be sweet or tart, seedless or not and can range in size from as small as an egg to as large as a medium grapefruit. They all, however, have skins that slip easily off the fruit. Among the more well-known mandarin-orange family members are clementine, dancy, satsuma and tangerine. The tiny clementine has a thin peel and a tangy-sweet red-orange flesh that's usually seedless. It's cultivated in Spain and North Africa and can usually be found only in specialty produce markets. Dancy oranges are similar in size and color (and equally rich-flavored) to clementines but have a plenitude of seeds. The small Japanese satsuma oranges are almost seedless. Most of the canned mandarin oranges on the market are satsumas. The most common mandarin found in the United States is the tangerine, which has a thick, rough skin and sweet flesh. It was named for the city of Tangier, Morocco. Mandarin oranges can, depending on the variety, be found in the market from November through June. See also orange; tangelo.
Industry:Culinary arts
A mayonnaise-based salad dressing made with chili sauce and finely chopped ingredients such as stuffed green olives, green peppers, pickles, onions and hard-cooked egg. Thousand Island dressing is also sometimes used as a sandwich spread.
Industry:Culinary arts
A medium to large apple with firm flesh that's tartly sweet. The York Imperial's skin is red with yellowish streaks and the flesh is off-white. It's an excellent cooking apple and is a favorite for baked apples because it keeps its shape during cooking. This apple is available October through April. See also apple.
Industry:Culinary arts
