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T

• Tabasco pepper; Tabasco Sauce - A very hot, small red pepper originally from the Mexican state of Tabasco. The word itself means "damp earth." This fiery sauce is made from tabasco peppers, vinegar and salt. The peppers are fermented in barrels for 3 years before being processed into the sauce.
• Tabasco Sauce - A hot sauce comprised solely of vinegar, red pepper, and salt.
• Tabbouleh - A cold Middle Eastern dish that consists of tomatoes, bulgar wheat, lemon juice, onions, parsley, and olive oil.
• Table D’Hôte - a complete meal of specific courses offered at one set price.
• Tablespoon - a measure of volume in the U.S. system; 1 tablespoon (T.) = 3 teaspoons or 1/2 fluid ounce.
• Tabooli / Taboule - a Middle Eastern mint salad made with cracked wheat, tomatoes, parsley, lemon juice, onion and olive oil.
• Taco - a Mexican-style sandwich consisting of a fried or soft tortilla folded around a filling such as beef, pork, chicken, tomatoes, lettuce, cheese, onion, refried beans and salsa.
• Tagiatelle - wide egg noodles.
• Tagine - An earthenware dish with a conical shaped lid. Also called tajine.
• Tahini - a paste made from crushed sesame seeds and used to flavor Middle Eastern dishes. When combined with a little oil, it is used as a spread on bread.
• Tamale - Red chile pork encased in fresh masa and wrapped in a corn shuck. Usually steamed and served with red chile sauce.
• Tamale - a cornhusk spread with cornmeal and filled with chili-seasoned chicken, beef, or cheese, then rolled and steamed.
• Tamari - a type of soy sauce.
• Tamarillo - An oval, red, tropical fruit.
• Tamarind - A sweet and sour fruit that is used in Indian cooking as well as Worcestershire sauce.
• Tamarind Paste - A vitamin-rich, tangy, prune like pulp from the pods of a tropical Asian tree.
• Tangelo - a fruit that is a cross between a grapefruit and a tangerine.
• Tangerine - A small orange citrus fruit. Mandarins and satsumas are varieties of tangerine.
• Taquitos - (Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled cigar-fashion, then deep-fat fried.
• Taro - a tropical food plant whose potato-like root is the basis for poi, a staple of Polynesian cooking.
• Tarragon - an herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available fresh and dried.
• Tarte Tatin - An apple tart that is cooked under a lid of pastry, served upside down .
• Tatsoi - Also known as 'spoon cabbage,' tatsoi is a leafy Asian green with a slightly spicy cabbage flavor.
• Tempura - Japanese dish of vegetables and fish, including shrimp, dipped in batter, deep fried and served with a sauce.
• Teriyaki sauce - A marinade and sauce traditionally made from soy sauce, wine, sugar, and other seasonings.
• Terrine - an earthenware covered dish often decorative or in animal shapes, used for cooking meatloaf or pâté of minced meat, poultry or liver.
• Thai Chilies - Known as hang prik (Thai), cabe or lombok (Indonesian), cabai or cili (Malaysian), Ot (Vietnamese). Fresh explosive chilies 3 to 4 inches long, and 1/2 to 3/4 inches wide.
• Thermometer - a device designed to measure temperatures; can be calibrated in Fahrenheit and/or Celsius
• Thicken - the process of making a liquid substance dense by adding a thickening agent (ex. flour, gelatin) or by cooking to evaporate some of the liquid.
• Thickening - A preparation of butter and flour, egg yolks or cream used to thicken and bind soups or sauces.
• Thimbleberry - 1. A wild raspberry. 2. Any of several thimble-shaped American raspberries, especially the black raspberry
• Thyme - a low-growing herb (Thymus vulgaris) with small purple flowers and tiny, gray-green leaves; the leaves have a strong, slightly lemony flavor and aroma; used fresh or dried.
• Timbale - A layered dish cooked in a mould (timbale) and turned out.
• To taste - to add an ingredient, such as salt and pepper, to a recipe in an amount which indicates the personal preference of the cook.
• Toad in the Hole - an English name for meat, sausage or lamb cutlets baked in batter.
• Toast - to lightly brown th surface of a food using dry heat, such as baking or broiling in a hot oven or in a dry skillet on top of the stove.
• Toasting Nuts - Toasting nuts brings the oils closer to the surface, bringing out the flavor.
• Toddy - a hot alcoholic drink made of spirits, usually rum, hot water, sugar and lemon.
• Tofu - A soybean curd that comes white cheese like square. Its usually stored in water. It shows up a lot in Oriental and vegetarian cooking.
• Tomatillos - Small, green, firm, tomatoes with an acidic flavor great for sauces.
• Tomillo - (Spanish) Thyme
• Tonka Bean - the fruit of a South American tree with a single seed that is dried and used to make bitters or as a substitute for vanilla.
• Top - to place one food item or mixture on top of another.
• Topside - Cut of beef from the rear of the animal.
• Torta - Stiffly beaten eggs leavened with baking powder and seasoned with salt and oregano, then deep fried.
• Torte - a round cake, sometimes made with bread crumbs instead of flour.
• Tortellini - Italian for small twists and used to describe small, stuffed pasta shaped like a ring.
• Tortilla - a round, thin, unleavened Mexican flatbread made from masa or wheat flour and baked on a griddle, eaten plain or wrapped around various fillings.
• Tortillas - Mexican pancakes that are either made of flour or masa harina (ground corn). They make an excellent foundation for all sorts of fillings.
• Tortillas de Harina - Flour tortillas made from wheat flour. Usually are 7 - 10 inches in diameter and 1/4 inch thick.
• Tortillas De Mais - Corn tortillas made from masa pressed into a thin pancake, then quickly singed or "blistered" on a hot griddle.
• Toss - To mix with a rising and falling action.
• Toss - to combine ingredients quickly and gently with a lifting motion using two utensils.
• Tostadas - Open-faced taco.
• Tostadas Compuestas - Corn tortilla cups filled with chile con carne topped with shredded lettuce, chopped tomatoes, and grated cheese.
• Tostados - Corn tortillas cut in pieces and fried until crisp.
• Tournedo - a small thick slice of beef fillet, considered of the choicest quality; often served with a sauce.
• Tournedos - A small round slice of the centre of a fillet of beef.
• Treacle - A term used mainly in Great Britain for the syrupy by-product created during sugar refining.
• Trifle - Originally from England, a dessert made in layers with sponge cake or ladyfingers moistened with spirits, covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruits, nuts and/or grated chocolate and refrigerated for several hours before serving.
• Trim - to remove undesirable portions of a food item (ex. external fat from a cut of beef or stems from grapes) before further preparation or service.
• Tripe - The edible lining of stomach (beef).
• Tripe - The stomach of a cow, pig or sheep.
• Triple Sec - a clear, orange-flavored liqueur. Used to make the alcohol drink, Margarita.
• Truffle - An underground rounded, irregular shaped fungus with a distinctive.
• Truffle, Chocolate - a sweet chocolate specialty from Flanders made with hot melted bittersweet chocolate, mixed with beaten egg yolks, butter, rum and cream. The mixture is cooled then rolled in cocoa powder.
• Truss, to - to tie or secure with string or skewers the legs and wings of poultry or game in order to make the bird easier to manage during cooking.
• Tuile - French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (a tuile mold can be purchased)
• Turbot - A flat, firm fleshed sea fish.
• Tureen - a large, deep bowl with a lid, used to serve soup.
• Turmeric - A rhizome that is often dried and ground. It is often used to spice and color dishes (bright yellow). Used in Indian and Southeast Asian cooking.
• Tutti-Frutti - An Italian term meaning "all fruits" that refers to a preserve made with various diced fruits mixed with sugar and brandy.
• Tzimmes - traditionally served on Rosh Hashana, this sweet Jewish dish consists of various combinations of fruits, meat and vegetables.

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