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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 ...
Though a cheesecake can be savory (and served with crackers as an appetizer), most of us think of the term as describing a luscious, rich dessert. The texture of any cheesecake can vary greatly — from light and airy to dense and rich to smooth and creamy. All cheesecakes begin with cheese — usually cream cheese, ricotta cheese, cottage cheese or sometimes Swiss or cheddar cheese. A cheesecake may or may not have a crust, which can be a light dusting of bread crumbs, a cookie crust or a pastry crust. The filling is made by creaming the cheese and mixing it with eggs, sugar (for desserts) and other flavorings. The mixture is then poured into a special springform pan and baked. After baking, the cheesecake is thoroughly chilled and generally topped by sour cream, whipped cream, fruit or some other embellishment.
Industry:Culinary arts
Though alfalfa is generally grown for fodder, the seeds are also sprouted for human consumption. Alfalfa sprouts are popular in salads and on sandwiches. See also sprouts.
Industry:Culinary arts
Though Austrian bakers are credited with inventing these cookies, their name implies an Italian heritage. They're a mixture of butter, sugar, cream, honey, candied fruit (and sometimes nuts) that is cooked in a saucepan before being dropped into mounds on a cookie sheet and baked. The chewy, candylike florentines often have a chocolate coating on one side.
Industry:Culinary arts
Though goat meat has been enjoyed in southern Europe, Latin America and many Mediterranean countries for centuries, it has never really caught on in the United States. The meat of mature goats is extremely tough and strong-flavored. Most goat meat consumed comes from a kid, a baby goat that is usually not more than 6 months old. Kid meat is as tender and delicate as that of young lamb, and it can be prepared in any manner suitable for lamb. It can sometimes be found in specialty meat markets. Goats also provide milk, which is usually made into goat cheese, better known as chèvre. Fresh goat's milk can sometimes be purchased in health-food stores; canned goat's milk is carried in many supermarkets.
Industry:Culinary arts
Though indigenous to France, this tender, sweet oyster is now being aquacultured in California, Maine and Washington. The belon is small, ranging from 1 1/2 to 3 1/2 inches across, and has a slightly metallic flavor. It's considered superior, especially for eating on the half shell. See also oyster.
Industry:Culinary arts
Though it was first cultivated in Persia thousands of years ago, the casaba melon wasn't introduced to the United States until the late 19th century when it was imported from Kasaba, Turkey. A member of the muskmelon family, this large, round melon has a thick yellow rind with deep, rough furrows. The creamy-colored flesh is extremely juicy and has a distinctive yet mild cucumberlike flavor. Casabas are now grown in California and are most readily available from September through November. Choose a melon with an even-colored yellow rind with a slightly wrinkled appearance; it should give slightly when gently pressed at the blossom end. Avoid casabas with soft spots or mold. Store at room temperature until completely ripe, then refrigerate. See also melon.
Industry:Culinary arts
Though it's cultivated in Florida, this cross between cherimoya and sweetsop is a native of South America and the West Indies. About the size of a large sweet bell pepper, the atemoya has a tough dusty green skin that has a rough petal configuration. The custardlike pulp is cream-colored and studded with a smattering of large black seeds. Its delicate, sweet flavor tastes like a blend of mango and vanilla. Atemoyas are in season from late summer through late fall. Though they often split slightly at their stem end when ripe, it's best to buy them when they're pale green and tender with unbroken skin. The fruit can continue to ripen at room temperature at home. Refrigerate ripe atemoyas 3 to 5 days. They're best served chilled. Simply halve the fruit, spoon out the pulp and enjoy. Atemoyas are high in potassium and vitamins C and K.
Industry:Culinary arts
Though it's now commonly used to mean "hominy grits," the term "grits" actually refers to any coarsely ground grain such as corn, oats or rice. Most grits come in a choice of grinds — coarse, medium and fine. Grits can be cooked with water or milk — usually by boiling or baking — and eaten as hot cereal or served as a side dish. See also groats.
Industry:Culinary arts
Though it's related to caraway and cumin, ajowan tastes more like thyme with an astringent edge. This native of southern India can be found in Indian markets in either ground or seed form. The light brown to purple-red seeds resemble celery seeds in size and shape. Ajowan is most commonly added to chutneys, curried dishes, breads and legumes. It's also called carom. See also spices.
Industry:Culinary arts
Though it's related to caraway and cumin, ajowan tastes more like thyme with an astringent edge. This native of southern India can be found in Indian markets in either ground or seed form. The light brown to purple-red seeds resemble celery seeds in size and shape. Ajowan is most commonly added to chutneys, curried dishes, breads and legumes. It's also called carom. See also spices.
Industry:Culinary arts
