Slices
Seeds
culinary glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Tabbouleh
- A Lebanese salad made of softened bulghur tossed with
vegetables and seasoned with lemon and mint.
Taco - Taco in Spanish means a sandwich made with a tortilla. Like a sandwich, it can be made with almost any thing and prepared in many different ways. The taco can be eaten as an entree or snack. They are made with soft corn tortillas or fried corn tortillas folded over.
Tagliarini
- A flat ribbon pasta, narrower than tagliatelle,
measuring approximately 3mm across.
Tagliatelle
- A flat ribbon pasta, narrower than fettuccine, measuring
approximately 6mm across.
Tahini
- A paste made from sesame seeds, used primarily in hummus
and baba ganoush.
Tamale - Tamales are a Mexican dish consisting of seasoned chopped meats or vegetables enclosed in corn masa (dough) and wrapped in a softened cornhusk. The savory packages are steamed and the cornhusks are peeled away before eating. In Mexico, tamales are often served for special occasions, and the tradition of cooking tamales is passed from generation to generation. For the preparation of tamales, everyone in the family has a single task, from the oldest, who will probably be the one who prepares the cornmeal dough, up to the youngest that will cut the rope to wrap them.
Tamarind
- This is the fruit pod of trees originally from Africa,
now common in Asia, India, and the West Indies. The taste is bittersweet with
citrus overtones. The pulp is very sticky and difficult to work with. Common
forms sold are syrups and bricks of the pulp. It is used extensively in dishes
of these regions as well as in candy and drinks.
Tapa - Any type of food can be a tapa - anything that is easy to eat so that the natural flow of conversation is not interrupted. It is Spanish food served in small appetizer-sized portions. The word translates as "cover." In Spain, tapas are served between meals, or maybe before that late dinner that begins at 10:00 p.m., in tapas bars. Lunch in Spain is traditionally served at 2:00 p.m. and dinner no earlier than 10:00 p.m. Tapas can be as simple as a bowl of olives or something more hearty such as stuffed potatoes.
Tapenade
- A paste made from cured black olives seasoned with olive
oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in
Provence, where it is served with croutons and raw vegetables to dip. This
also makes a good sauce for grilled meats and strong flavored fish.
Tapioca - Tapioca in its fresh form is called "Yuca," but Yuca is another name for what is the root of the cassava plant. To confuse things further, this root is also known as "manioc," "mandioca," and in some instance "tapioca". Raw it has a bland and sticky quality and is used in cooking the way you would a potato (it can be boiled, mashed, fried, etc.). Cassava is a bushy plant producing tubers, the starchy underground stem of the plant.
Taquitos - (Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled cigar-fashion, then deep-fat fried.
Taramasalata
- A Greek dip made of olive oil and fish roe with the
consistency similar to that of mayonnaise. American versions commonly use
salmon, whitefish, or carp roe. This is served with raw vegetables and bread
or croutons.
Tartare
- This is a term which has several meanings. It is often
used to describe the preparation of raw beef called steak tartare. Raw beef is
chopped finely and served with minced onion, parsley, capers, and seasoned
with anything from Worcestershire sauce to Tabasco sauce. Tartare sauce
describes a mayonnaise based sauce with capers, onion, hard cooked eggs,
cornichons, and herbs.
Tarte Flambé
- An Alsatian pizza with a thin crust topped with fresh
white cheese, onions, and bacon. This is also called an Alsatian firepie.
Tarte Tatin
- A type of tart in which the pastry is baked on top of
the fruit, then inverted when finished baking. Apples are traditionally used,
becoming soft and caramelized during baking.
Tatsoi - Also known as 'spoon cabbage,' tatsoi is a leafy Asian green with a slightly spicy cabbage flavor. It can be used in salads and stir-fries.
Temper – (1) To slowly bring up the temperature of a cold or room temperature ingredient by adding small amounts of a hot or boiling liquid. Adding the hot liquid gradually prevents the cool ingredient (such as eggs) from cooking or setting. The tempered mixture can then be added back to hot liquid for further cooking. This process is used most in making pastry cream and the like.
Tempura - A Japanese method of preparing deep-fried foods. To prepare tempura, raw foods (seafood or fresh vegetables) are all cut up and then dipped in a batter made of egg yolks, flour, oil and water. They are then dropped into boiling oil until brown.
Teppanyaki – Teppanyaki is a Japanese term for grilling meats and poultry. Grilled meats are very popular in Japan, and are found at many street vendors and restaurants.
Teriyaki sauce - A marinade and sauce traditionally made from soy sauce, wine, sugar, and other seasonings.
Terrine
- See the description under pâté.
Thyme - Thyme is considered by many herbalists as the very nearly perfect useful herb. There is believed to be about 100 species of thyme.
Timbale – A high-sided, drum-shaped mold that can taper toward the bottom. The food baked in the mold is usually a custard-based dish. It is un-molded before serving.
Tiramisu
- An Italian dessert which gained dramatic popularity in
the US. Tiramiso consists of sponge cake, soaked with an espresso syrup and
layered with a sweetened mascarpone cheese and chocolate sauce.
Toad in the Hole
- An English dish consisting of pieces of meat or sausages
covered with batter and baked in the oven.
Tocino
- Cured ham with added color.
Toffee – A hard, chewy candy made by cooking sugar (brown sugar or molasses), water, and butter together. It is then pulled so that it becomes glossy, and then spread out on a well-buttered pan to thicken. It is then cut into portions.
Tofu
- Also called bean curd, this is made from processed soy
beans. It comes in various degrees of firmness and is a very high source of
protein.
Tomatillos - Small, green, firm, tomatoes. They are covered with a paper like husk that's removed before cooking. Their acid flavor add a great flavor for sauces.
Torta Rustica
- A large pie similar to coulibiac, filled with salmon,
cabbage or spinach, eggs, and mushrooms. Other versions use meat or sausage in
the filling. The crust is usually made of bread dough and sprinkled with salt
before using.
Tortellini
- A stuffed pasta made from little rounds of dough, then
twisted to form dumplings. Fillings can be made with anything and are served
sauced or in a simple broth.
Tortelloni
- This is a larger version of the tortellini.
Tortilla
- A thin pancake made of cornmeal or flour. They are
served both soft and fried, being an integral part of Mexican and Latin
American cooking.
Tournedo
- A slice of beef from the heart of the tenderloin,
approximately an inch thick. This term is rarely used in America today, being
replaced by filet of beef or filet mignon.
Tourte
- Similar to pâté en croute, these are pies made in a
round shape and served cold. They are generally highly seasoned and
preparations are indicative to the region they are from.
Trattoria – Traditionally, a trattoria in Italy, is considered one notch below a “ristorante” in price and fanciness of surroundings (an informal atmosphere). A trattoria is sometimes considered “holes-in-the wall.”
Treacle – A term used in Great Britain for the syrupy by-product created during sugar refining. Treacle is the sticky fluid remaining after sugar cane has been processed. In many recipes molasses can be substituted if treacle is unavailable.
Trennette
- Flat noodles, wider than fettuccine, that have one flat
edge and one scalloped edge.
Trifle - It is a cake well soaked with sherry and served with boiled custard poured over it.
Tripe
- The stomach of beef, pork, and sheep.
Truffle
- This is a tuber of unusual flavor and aroma. It is
savored in Italian and French cookery, and due to its scarcity, draws a very
high price. The truffle has yet to be successfully cultivated, though a fine
substitute is now being grown in California. The black truffle of Perigord and
the white truffle of Piedmont are highly prized for their exceptional flavors.
The black truffle requires cooking to allow the flavors to be fully achieved.
Conversely, the white truffle is best when shaved directly on the dish before
eating. The aroma of truffles is strong enough to permeate egg shells when the
two are stored together. Due to their short growing season and large demand,
truffles can reach a price of up to $800 per pound. Frozen and canned forms
are more accessible, but their taste never reaches that of fresh truffles.
Truss - To secure food (usually poultry or game) with string, pins, or skewers so that it maintains a compact shape during cooking. Trussing allows for easier basting during cooking.
Tuiles
- Crisp, paper thin cookies named for their tile-like
appearance. They are often flavored with almond slices, lemon, and vanilla.
Tumeric
- A bright yellow spice used primarily in commercial curry
powder. It is also used in sweet pickles and for various dishes requiring a
yellow color. This is used as a coloring substitute for saffron.
Tzatziki Sauce
- Dipping sauce derived from yogurt, garlic, cucumber,
olive oil and lemon juice. Served with calamari.
Tzimmes
- Traditionally served on Rosh Hashana, this sweet Jewish
dish consists of various combinations of fruits, meat and vegetables. All are
flavored with honey and often with cinnamon as well. The flavors of this
casserole-style dish develop by cooking it at a very low temperature for a
very long time.
