- 업종: 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 ...
Brazil's most famous regional dish, feijoada is an assorted platter of thinly sliced meats (such as sausages, pig's feet and ears, beef and smoked tongue) accompanied by side dishes of rice, black beans, shredded kale or collard greens, hearts of palm, orange slices and hot peppers.
Industry:Culinary arts
Breakfast cereals are processed foods (usually ready-to-eat) made from cereal grains. W. H. Kellogg and C. W. Post were the first to begin mass-producing these foods, which have become a morning meal staple in the United States. See also cereal grains.
Industry:Culinary arts
Bright flowers and hairy leaves distinguish this European herb whose flavor is reminiscent of cucumber. Both the flowers and leaves are used in salads, but the leaves must be chopped finely so their hirsute texture isn't offputting. The leaves are also used to flavor teas and vegetables.
Industry:Culinary arts
Bring to a boil refers to heating a liquid until bubbles break the surface (212°F for water at sea level). The term also means to cook food in a boiling liquid. A "full rolling boil" is one that cannot be dissipated by stirring. See also high-altitude cooking and baking.
Industry:Culinary arts
British slang for a number of English sausages originally made of ground pork and bread crumbs. Beef bangers are also now available.
Industry:Culinary arts
Brunswick County, Virginia, was the birthplace in 1828 of this hearty squirrel-meat and onion stew. Today, it is generally made with rabbit or chicken and often contains a variety of vegetables including okra, lima beans, tomatoes and corn.
Industry:Culinary arts
Buffalo, New York's, Anchor Bar originated this dish of deep-fried chicken wings served in a spicy hot sauce and accompanied by blue-cheese dressing.
Industry:Culinary arts
Butter creamed with other ingredients such as herbs, garlic, wine, shallots and so on. The French term for compound butter is beurre composé.
Industry:Culinary arts
Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of clarified butter is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher smoke point than regular clarified butter. Because the smoke point is raised to almost 375°F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It's quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.
Industry:Culinary arts
