 Tabasco sauce |
| Sauce made from the tabasco pepper, vinegar and salt and trademarked by the McIlhenny family since the mid-1800s. It's very hot and spicy |
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| Tahini |
| A paste of ground sesame seeds and a flavor similar to peanut butter. |
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| 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. |
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| Tarragon |
| An aromatic herb with dark green leaves and an anise-like flavor. Tarragon is used in a variety of dishes, including chicken, vegetables, fish, and sauces. |
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| Tart |
| Small individual pies, filled with fruit or fruit and cream, without a crust on top |
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| Tasse |
| French word meaning Cup |
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| Tenderloin |
| A strip of very tender meat generally referring to beef, pork, lamb, and veal |
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| Terapin |
| Fresh-water turtles, used as food |
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| Terrine |
| An earthenware pot resembling a casserole |
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| Thicken |
| To make a liquid more thick by reducing or adding a roux, starch, or eggs. |
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| Thin |
| To dilute a mixture by adding more liquid. |
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| Thyme |
| A grayish green herb, thyme has minty, light flavor. |
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| Tofu |
| Also known as bean curd, white tofu is made from curdled soy milk. Popular in Asian cooking, tofu itself has a mild nutty flavor but will readily take on the flavor of the food in which it is cooked. |
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| Torte |
| A fairly small, rich, decorated cake |
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| Tortilla |
| Mexican griddle cake, a flat, unleavened corn cake baked on a heated stone or iron |
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| Toss |
| To cause a rising and falling action for the purpose of blending ingredients together as in salads |
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| Tournedos |
| Small, round, fairly thin slices of beef tenderloin generally sauteed or broiled |
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| Tripe |
| The edible lining of a beef stomach |
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| Truffle |
| Similar to the mushroom, a black fungus grown mainly in France they are used for seasoning and garnishing |
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| Truss |
| To hold a food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers. |
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| Tureen |
| A large deep kettle in which soup is served, generally made of silver |
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| 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 Eastern cooking. |
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| 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 cornbread. |
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Glossary
TRANSLATE INTO RUSSIAN