- Settore: 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 ...
An Italian word meaning "at the," "to the" or "on the. " For example, al dente means "to the tooth. "
Industry:Culinary arts
An oil obtained by pressing sweet almonds. French almond oil, huile d'amande, is very expensive and has the delicate flavor and aroma of lightly toasted almonds. The U. S. variety is much milder and doesn't compare either in flavor or in price. Almond oil can be found in specialty gourmet markets and many supermarkets.
Industry:Culinary arts
An old-fashioned favorite said to have originated in Colonial New England, this spicy, chewy cookie is full of chopped fruits and nuts. It's usually sweetened with molasses or brown sugar. It's said that hermits were named for their long keeping qualities — they're better when hidden away like a hermit for several days.
Industry:Culinary arts
An orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao.
Industry:Culinary arts
An organic compound found in foods such as chocolate, coffee, cola nuts and tea. Scientific studies have shown that caffeine stimulates the nervous system, kidneys and heart, causes the release of insulin in the body and dilates the blood vessels.
Industry:Culinary arts
An unaged liquor made by distilling grains such as barley, corn or rye with juniper berries. London dry gin is any colorless gin, the majority of which is made in England and America. Hollands gin, also known as genever or jenever gin, is a Dutch product that tastes very different from other gins because it's made with a large proportion of barley malt. The first Dutch gin was used as medicine. See also sloe gin.
Industry:Culinary arts
An uncooked, semiliquid mixture (thick or thin) that can be spooned or poured, as for cakes, muffins, pancakes or waffles. Batters are usually mixtures based on flour, eggs and milk. They can also be used to coat food before frying, as in batter-fried chicken.
Industry:Culinary arts
An unleavened pancakelike bread from India, usually made from a simple mixture of whole-wheat flour and water. The dough is rolled into thin rounds and baked on a griddle. Pieces of chapati are torn off and used as a scoop or pusher for many East Indian dishes.
Industry:Culinary arts
An unleavened pancakelike bread from India, usually made from a simple mixture of whole-wheat flour and water. The dough is rolled into thin rounds and baked on a griddle. Pieces of chapati are torn off and used as a scoop or pusher for many East Indian dishes.
Industry:Culinary arts
