Sauce - A brand of sauce made from small,
hot, red tabasco peppers, vinegar, and salt. Tabasco
Sauce is used in a wide variety of dishes.
Tabbouleh, Taboule - A Lebanese salad made
of crushed wheat, parsley, tomatoes, onion, mint
and sometimes sweet pepper and lemon.
Tablespoon - A measure of volume in the
U.S. system; 1 tablespoon (T.) = 3 teaspoons or
0.05 fluid ounces.
Taco - A Mexican "sandwich,"
tacos are filled corn tortillas. Typical fillings
may include meat, poultry, tomatoes, lettuce,
cheese, onion, guacamole, refried beans and salsa.
Tahini - A paste of ground sesame seeds
and a flavor similar to peanut butter.
Tamale - Tamales are filled softened corn
husks. The filling may contain a wide variety
of ingredients, which are wrapped in a masa dough
then placed within a softened corn husk. The husks
are then tied and steamed until the filling is
cooked. Only the filling (not the husk) is eaten.
Tamarind Paste - A vitamin-rich, tangy,
prune like pulp from the pods of a tropical Asian
tree. It is used as a seasoning in curries and
chutneys or made into drinks, jams, or sorbets.
Tandoori - A method of cooking chicken
or meats in Indian cuisine. The pieces of chicken
are skinned, then coated in yogurt mixed with
chili powder, turmeric, ginger, spices, onion
and chopped garlic. After marinating overnight,
the chicken is sprinkle with saffron or chili
powder and cooked on a bed of embers in a special
cylindrical clay oven called a tandoori.
Tangelo - A cross between a tangerine and
a grapefruit with loose skin that can range in
color from deep reddish-orange to orange-yellow;
very sweet and easy to peel.
Tangerines - A type of mandarin with thick,
rough, orange skin and sweet flesh.
Tapas - In Spain, an assortment of hors
d'oeuvres or cocktail snacks.
Tapenade - A condiment from Provence, made
with capers, desalted anchovies and pitted black
olives. The ingredients are pounded in a mortar
and season with olive oil, lemon juice, aromatics,
and possibly a drop of brandy.
Tapioca - A starch from the root of the
cassava plant, tapioca comes in several forms
including granules, pellets (pearl tapioca), and
flour. The pellets - also called pearl tapioca
- are used mainly to make puddings. Instant tapioca
and tapioca flour are often used to thicken dishes
such as fruit fillings, glazes, soups, and stews.
Taquitos - (Rolled tacos) Same as tacos
except filling is placed inside tortillas and
rolled cigar-fashion, then deep-fat fried.
Taro - A perennial plant grown in tropical
regions for its large starchy tuberous rhizomes,
Which have twice the calorific value of potato.
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.
Tartar Sauce - Also spelled Tartare, this
is a mayonnaise-like sauce made with hard-boiled
egg yolks and olive oil, to which chives, shallots,
pickles, capers, and seasonings are added. Usually
served chilled with fish or cold chicken.
Tasso - A lean and highly-seasoned piece
of cured pork or beef, tasso is hard to find outside
of Louisiana. It's used like ham or salt pork
to flavor pastas, beans, and other dishes.
Tatsoi - Also known as 'spoon cabbage,'
tatsoi is a leafy Asian green with a slightly
spicy cabbage flavor. It can be used in salads
Tea Ball, Tea Infuser - A small, perforated
ball, usually made of stainless steel, that holds
loose tea. Tea is placed inside through a hinged
opening and the ball is put in a cup or teapot
to brew when boiling water is added.
Teflon - The trademarked name for a coating
used on pots and pans to prevent food from sticking.
This nonstick coating can cut down (or eliminate
in some cases) the need for oil in cooking, and
is helpful to people on low-fat diets.
Tempe, Tempeh - A fermented soybean cake with
a yeasty, nutty flavor; popular in Asian cooking
and vegetarian diets. These high-protein cakes
can usually be found at health food stores.
Temper - Technically, to moderate. In
cooking, tempering most often refers to slightly
warming beaten eggs, by rapidly stirring a little
of the hot ingredients into them, before adding
them to the hot mixture so that they will combine,
stirring rapidly again, without solidifying. It
also refers to the softening of a heavy mixture
before folding in a whipped mixture, so that incorporation
occurs without deflation.
Tempura - In Japanese cooking, a method
of deep-frying foods coated in a light batter
of rice flour. Foods cooked in a tempura batter
are usually served with a type of dipping sauce
such as sweet and sour, soy or teriyaki.
Teriyaki Sauce - A marinade and sauce
traditionally made from soy sauce, wine, sugar,
and other seasonings.
Terrine - A deep covered baking dish,
a terrine is often made of earthenware.
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. Their
color ranges from the fresh green state to various
stages of yellow to red in a ripened state. They
are also sold dried and are often soaked in hot
water before using.
Thermometer - A device designed to measure
temperatures; can be calibrated in Fahrenheit
and/or Celsius and can be a column of mercury
with temperatures indicated on a glass tube or
a stem-type thermometer in which temperatures
are noted by an arrow on a dial or a digital readout.
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.
Thin - To dilute a mixture by adding more
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 - (TIHMbuhl; tihmBAHL) A highsided,
drumshaped mold that can taper toward the bottom.
The food baked in the mold is usually a custard
based dish. It is unmolded before serving.
To Taste - Common reference to adding salt
and pepper to a recipe according to personal taste.
Start with a small amount, taste and adjust as
Toast - Most commonly, to brown using a
dry heat source such as an oven or toaster. However,
many recipes call for toasting seeds, nuts, grains
or spices before mixing with other ingredients
to add flavor. They may be toasted in an oven
or in a skillet, with or without oil, using a
low heat, stirring or tossing often, until nicely
browned, being very careful not to burn.
Tofu - A cake made of bean curd, which
is made from soybeans. High in protein, tofu is
often used as a meat substitute in vegetarian
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.
Tomato - The fleshy fruit of the Lycopersicon
esculentum, a vine native to South America and
a member of the nightshade family; used like a
vegetable, tomatoes are available in a range of
sizes, from tiny spheres (currant tomatoes) to
large squat ones (beefsteak tomatoes) and colors,
from green (unripe) to golden yellow to ruby red.
Top - To place one food item or mixture
on top of another.
Torta - Stiffly beaten eggs leavened with
baking powder and seasoned with salt and oregano,
then deep fried. Served during Lent with chile.
Torte - A decorated cake with several
layers. The layers of a torte are often made with
ground nuts or breadcrumbs, and very little flour.
Tortellini - Italian for small twists and
used to describe small, stuffed pasta shaped like
Tortillas - An unleavened Mexican bread,
tortillas are flat and round. They may be made
with flour or masa (corn flour).
Tortillas de Harina - Flour tortillas made
from wheat flour. Ussually are 7 - 10 inches in
diameter and 1/4 inch thick. They remain mostly
white after cooking on a griddle, but are flecked
with brown and puffed in spots. Used for burritos
and as an accompaniment to any Southwestern meal.
Tortillas De Mais - Corn tortillas made
from masa pressed into a thin pancake, then quickly
singed or "blistered" on a hot griddle.
Used for enchiladas, tacos, taquitos, chalupas,
huevos rancheros, tostadas compuestas.
Toss - To combine ingredients by gently
turning over until until blended. Most commonly
refers to a salad, but is used for many other
preparations. The easiest and most efficient way
to toss is with a good pair of tongs. Alternately,
two spoons, forks or one of each may be used.
Tostadas - 1. Open-faced taco. 2. Corn
tortillas cut in pieces and fried until crisp.
Salted or sprinkled with chile powder. Served
for dipping with salsa, guacamole, or chile con
Tostadas Compuestas - Corn tortilla cups
filled with chile con carne topped with shredded
lettuce, chopped tomatoes, and grated cheese.
Trifle - A popular British dessert made
with wine- or liqueur-soaked sponge cake or macaroons,
then layered with fruit, jams and whipped cream.
Trim - To remove undesirable portions of
a food item (ex. external fat from a cut of beef
or stems from grapes) before further preparation
Tripe - The edible lining of stomach (beef).
Trout - Fish belonging to the salmon family
and generally found in freshwater. The best-known
variety, is the rainbow trout, which originates
from California. Trout are generally sold weighing
less than a pound and are prized for their moderately
fatty flesh and delicate flavor.
Truss - To tie or skewer meat into a neat
shape before cooking.
Tsukémono - Japanese term for pickled
vegetables. The Japanese pickle a variety of vegetables,
using various techniques, and serve them with
practically every meal, including breakfast.
Tube Pan - A deep, ring-shaped cake pan with
a hollow tube in the center; used for baking cakes,
particularly angel food and sponge cake.
Tuna - A member of the mackerel family,
and a popular fish for canning. There are many
varieties of tuna, including albacore, bluefin,
yellowfin and bonito.
Tunnel - To overmix batter. The finished
product is riddled with holes or tunnels.
Turmeric - A yellow spice with a warm and
mellow flavor, turmeric is related to ginger.
Turmeric is used in prepared mustard and curry
powder, and it's a popular ingredient in Middle
Turnip - A popular root vegetable with
dense flesh. Fresh turnips can be found year round
and store well. Small younger varieties tend to
have a sweeter taste and more delicate flavor.
Turnip Greens - A strong-flavored green,
turnip greens have long been popular in the South.
Turnip greens may be boiled, steamed, or stir-fried.
In the South, they're often cooked with salt pork
or ham hocks and are almost always served with
Turtle Bean - A small black bean, also
known as "black bean." The beans have
long been popular in Mexico, the Caribbean, and
the Southern U.S.
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