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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 bumpy-textured candy that's a mixture of miniature marshmallows, nuts and sometimes small chunks of dark, white or milk chocolate. The candy is so named because it resembles a "rocky road" in appearance. This favorite flavor combination is also used for a number of desserts from ice cream to pies.
Industry:Culinary arts
A traditional Italian dessert served at celebrations such as weddings. The word cassata means "in a case (or chest). " One version of this dessert has a rich filling of ricotta, candied fruit and grated chocolate encased by thin slices of liqueur-sprinkled sponge cake. The cake and cheese mixture may also be layered. The dessert is chilled, then decorated with whipped cream, ricotta cheese or chocolate frosting. Another version, cassata gelata, is made by lining a mold with layers of ice cream of contrasting colors, then filling the center with a ricotta-whipped cream-candied fruit mixture. The mold is frozen completely before serving.
Industry:Culinary arts
A dessert made of a banana cut in half lengthwise and placed in an individual-size bowl (preferably oblong). The banana is topped with three scoops of ice cream (traditionally chocolate, vanilla and strawberry), over which sweet syrups are poured (usually chocolate, butterscotch and marshmallow). The entire concoction is topped with rosettes of whipped cream and a maraschino cherry.
Industry:Culinary arts
A favorite in the American South, this pie has a filling of buttermilk, butter, eggs, flour and sugar, plus flavorings like lemon juice, vanilla and nutmeg. It's similar to but tangier than chess pie.
Industry:Culinary arts
A ready-to-use syrup, usually a combination of unsweetened cocoa powder, sugar or corn syrup and various other flavorings. Chocolate syrup is usually quite sweet and is most often used to flavor milk or as a dessert sauce. It cannot be substituted for melted chocolate in recipes.
Industry:Culinary arts
Used in the Middle East as a flavoring in baked goods, mahleb is ground black-cherry pits. It can be purchased in Greek or Middle Eastern markets, either prepackaged or ground to order.
Industry:Culinary arts
Also called Indian nut, piñon, pignoli and pignolia this high-fat nut comes from several varieties of pine trees. The nuts are actually inside the pine cone, which generally must be heated to facilitate their removal. This labor-intensive process is what makes these nuts so expensive. Pine nuts grow in China, Italy, Mexico, North Africa and the southwestern United States. There are two main varieties. Both have a thin shell with an ivory-colored nutmeat that averages about 1/2 inch in length. The Mediterranean or Italian pine nut is from the stone pine. It's torpedo-shaped, has a light, delicate flavor and is the more expensive of the two. The stronger-flavored Chinese pine nut is shaped like a squat triangle. Its pungent pine flavor can easily overpower some foods. Pine nuts can be found in bulk in nut shops and health-food stores, and packaged in many supermarkets. The Chinese variety will more likely be available in Asian markets. Because of their high fat content, pine nuts turn rancid quickly. They should be stored airtight in the refrigerator for up to 3 months, frozen for up to 9 months. Pine nuts can be used in a variety of sweet and savory dishes and are well known for their flavorful addition to the classic Italian pesto. See also nuts.
Industry:Culinary arts
A dairy product that's the result of milk that has fermented and coagulated because it's been invaded by friendly bacteria. This can be accomplished naturally by keeping the milk at about 110°F for several hours. The end result is a creamy-textured yogurt with an astringent, slightly tart taste. Yogurt-making is thought to have been originated by nomadic Balkan tribes thousands of years ago, probably first by accident and then as a means of preserving milk. Today, yogurt is made commercially in carefully controlled environments and the requisite bacteria (usually Lactobacillus bulgaricus and Streptococcus thermophilus) are added to the milk. Though yogurt can be made from the milk of many animals, cow's milk is the most commonly used. There are a variety of commercial yogurts now produced. Plain yogurt is made from whole milk, lowfat or nonfat milk without additional flavoring ingredients. Flavored yogurt has sugar and either artificial flavorings or natural fruit (or both) added. Some flavored yogurts contain gelatin or stabilizers for a thicker texture. Fruit-flavored yogurts can either have the fruit on the bottom (to be mixed in by the consumer) or be already stirred — in which case they're referred to as Swiss-style. Frozen yogurt — which resembles soft-serve ice cream in texture — has become very popular and competes head-to-head in some markets with ice cream. The health benefits of yogurt have long been touted. It is certainly a good source of B vitamins, protein and calcium and is much more digestible than fresh milk. It's also said to keep the intestinal system populated with good bacteria and therefore in healthy condition. These benefits, however, are thought to be lost when yogurt is frozen, which destroys most of the beneficial bacteria.
Industry:Culinary arts
To secure poultry or other food (usually meat) with string, pins or skewers so the food maintains a compact shape during cooking.
Industry:Culinary arts
