- Industry: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
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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 ...
Hailing from Poland, this rum-scented sweet yeast bread is studded with almonds, raisins and orange peel.
Industry:Culinary arts
Hailing from Russia, blini (singular, blin) are small, yeast-raised buckwheat pancakes that are classically served with sour cream and caviar or smoked salmon.
Industry:Culinary arts
Hailing from Scotland, this cow's-milk cheese is quite mild when young, sharpening slightly as it ages. The ivory-colored Dunlop resembles a soft cheddar in texture. It's delicious with breads and melts beautifully. See also cheese.
Industry:Culinary arts
Hailing from Switzerland, gianduja is a silky-smooth, hazelnut-flavored chocolate that comes in several styles including milk chocolate and bittersweet chocolate. It's available in gourmet markets and through mail order.
Industry:Culinary arts
Hailing from Taiwan (previously known as Formosa), this tea is considered one of the world's best, which also makes it quite expensive. It creates a pale yellow brew that has a flavor reminiscent of peaches. See also tea.
Industry:Culinary arts
Hailing from the British Isles, crumpets are small, yeast-raised breads about the size of an English muffin. The unsweetened batter is poured into special crumpet rings (which have been arranged on a griddle), then "baked" on stovetop. The finished crumpet has a smooth, brown bottom and a top riddled with tiny holes. Crumpets are toasted whole (unlike english muffins, which are split) and spread with butter and jam, as desired.
Industry:Culinary arts
Hailing from the British Isles, dulse is an edible, coarse-textured, red seaweed with a pungent, briny flavor. When dried, dulse remains supple though rubbery, which may be why some stalwart Irish use it like chewing tobacco. Dulse is primarily used in soups and condiments.
Industry:Culinary arts
Hailing from the county of Cheshire, this rich, cow's-milk cheese comes in three varieties — white, red and blue — and has a reputation as one of England's most famous cheeses. The white (actually pale yellow) and red (apricot-colored) Cheshires are very similar, differing mainly in the fact that the red variety has been dyed with annatto. They're young cheeses, having an average age of 8 weeks, with a semifirm texture and a mild, tangy, cheddarlike flavor. Farmhouse Cheshire, rarely exported, is usually aged about 9 months and has a richer, fuller flavor for the effort. Blue Cheshire, boasting a beautiful golden interior veined with blue, is just as rich as stilton but milder in flavor. Cheshire cheese has long been a favorite for welsh rabbit. See also cheese; blue cheese.
Industry:Culinary arts
Hailing from the Middle East, this confection is made from ground sesame seed and honey, sometimes with the addition of chopped dried fruit and pistachio nuts. It's available in most supermarkets in wrapped bars, and in Jewish delicatessens in long slabs from which individual slices can be cut.
Industry:Culinary arts
Hailing from the Middle East, this confection is made from ground sesame seed and honey, sometimes with the addition of chopped dried fruit and pistachio nuts. It's available in most supermarkets in wrapped bars, and in Jewish delicatessens in long slabs from which individual slices can be cut.
Industry:Culinary arts
