- Industry: 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 ...
Spanish for "little fat one," a gordita is a thick (about 1/4 inch) tortilla made of masa, lard and water or stock and sometimes mashed potatoes. These flat cakes are first partially baked on both sides on a dry comal (griddle) just until the masa is set. When cool enough to handle, the edges of the gordita are pinched slightly so that about a 1/4-inch ridge is formed all around the perimeter. The cake is then fried in about 1/2 inch of oil. The fried gordita is then filled with ground pork or chorizo and topped variously with cheese, shredded lettuce, onion, etc.
Industry:Culinary arts
Spanish for "rancher's eggs," although the more common translation is "country" or "country-style" eggs. Huevos rancheros consists of fried corn tortillas topped with fried eggs and then a layer of salsa.
Industry:Culinary arts
Spanish for "sweet," dulce generally refers to an intensely sweet confection made with sugar and cream.
Industry:Culinary arts
Still called moonshine and white lightning in some rural areas of the South, corn whiskey is distilled from a fermented mash of not less than 80 percent corn. It's distilled at less than 160 proof (80 percent alcohol). See also whiskey.
Industry:Culinary arts
Strips of cheese pastry or plain pastry sprinkled with cheese, baked until crisp and golden brown. The pastry strips are sometimes twisted before baking. Cheese straws are served as an appetizer or an accompaniment to soups or salads.
Industry:Culinary arts
Substances that inhibit oxidation in plant and animal cells. Culinarily, antioxidants help prevent food from becoming rancid or discolored. In the body, many scientists believe that antioxidants may contribute to reducing cancer and heart disease. Ascorbic acid (vitamin C), which is easily obtained from citrus fruits, is a well known natural antioxidant, as is vitamin E, which is plentiful in seeds and nuts. Antioxidants are also abundant in cruciferous vegetables such as broccoli and Brussels sprouts.
Industry:Culinary arts
Sweet pickles made from thin slices of unpeeled cucumber; usually pickled with onion and sweet green bell pepper, and flavored with mustard and celery seeds, cloves and turmeric.
Industry:Culinary arts
Swiss Gruyère is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow's-milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It's usually aged for 10 to 12 months and has a golden brown rind and a firm, pale yellow interior with well-spaced, medium-size holes. It's made in 100-pound wheels that are cut into wedges for the market. Gruyère is also produced in France and several other countries. A processed Gruyère is also marketed in small, foil-wrapped wedges but, as with all processed cheese, it in no way compares to the real thing. See also cheese.
Industry:Culinary arts
Switzerland's oldest and most important cheese, Emmentaler has a distinctively nutty-sweet, mellow flavor that makes it perfect for almost any use — from snacks to an après-dinner fruit-and-cheese plate. This cow's-milk cheese is light gold in color, with marble-size holes and a natural light brown rind. It was named for Switzerland's Emmental valley and is exported in giant wheels weighing from 150 to 220 pounds each. See also cheese.
Industry:Culinary arts
