tabbouleh – Middle Eastern salad of bulghur wheat mixed with tomatoes, onion, olive oil, lemon juice, mint and parsley
tagliatelle – Italian, pasta, long flat noodles
tagliolini – Italian, pasta like thin tagliatelle
tahina – crushed sesame-seed paste
tamarind – spice from the seed pod of the tamarind tree, used extensively in South East Asian and Indian cooking
tamis – a drum-shaped kitchen utensil which is used as a sieve, grater or food mill
tandoor – (Dari) Indian clay or metal oven used for baking
tannin – naturally occurring chemical that can be found in several plant sources. When derived from the stalks, skins and seeds of grapes in winemaking it imparts a dry ‘texture’ to the wine.
tapenade – Provençal paste of capers, olives, anchovies and garlic, and sometimes other flavourings
tarka – Indian method of tempering spices in hot oil to enhance their flavour
tarragon – culinary herb and an essential ingredient in many French dishes
tarte tatin – French dessert like an upside-down apple tart
tartufo – Italian word for truffle. A tartufo is also a chocolate dessert.
temper – to heat, cool then warm chocolate to precise temperatures so it becomes shiny when set
Tempranillo – red grape variety used in wine production, especially in Spain
tempura – (Japanese) seafood and vegetables dipped in batter and deep-fried
teriyaki – Japanese cooking technique in which meat or fish is marinated in mirin and soy before being grilled
terrine – mixture of meat, fish or vegetables and seasonings cooked in a lined dish, similar to pâté
Thai curry paste – a paste of herbs and spices which typically forms the basis of many Thai dishes
tian – an earthenware vessel of Provence used for both cooking and serving. It also gives its name to the dish that’s baked in it.
tikka – Indian preparation of pieces of meat or fish marinated in spices prior to cooking
timbale – (French: ‘small drum’) food such as rice or vegetables or meat, with a pastry crust, pressed into a single-portion mould
tofu – (Japanese: ‘curdled bean’) soya-bean curd
tomato – a fruit of the same family as peppers, chillies, and aubergines. Typically used as a vegetable.
torte – German for round cake or flan
tortilla – (Spanish) a kind of omelette
tortilla – (Mexican) unleavened bread. Mexican tortillas can be made of wheat or maize, and may be soft or crispy. They’re generally used as a wrapper to contain various other foods and fillings.
toss – to mix food in a dressing or sauce or to agitate gently to mix ingredients
tostada – (Spanish: ‘toasted’) similar to a tortilla but the fillings are placed on top rather than contained inside
to the ribbon – the stage at which whisked egg yolks become thick enough to leave a ribbon trail on the surface when the whisk is held above the bowl
to the thread – when reducing sugar syrup the stage reached when it will form threads if tested between a wet finger and thumb
tournedos – (French: ‘turn back’) round cut of beef fillet cut from the end of the tenderloin
tranche – French for slice
trenette – (Italian) long and narrow, flat pasta ribbons
trevisse or treviso Italian red chicory leaves
trifolato – (Italian) a method for thinly slicing meat or vegetables and sautéing in oil, garlic and parsley
trout – pink-fleshed oily fish, a member of the salmon family. Most commonly farmed these days.
truffle – edible body of an underground fungus. Used to flavour sauces etc, eaten raw in salads or used as a garnish
truffle – abbreviation of ‘chocolate truffle’, a confection made from chocolate
tuile – (French: ’tile’) thin, crisp biscuit, often bent into fancy shapes and used as a garnish
tuna – large oily fish in the same family as the mackerel. Very popular in Japanese cuisine.
turbot – large, flat, seafish. Expensive and considered to be a delicacy.
turkey – poultry like a large chicken but with drier meat. Traditionally served as the centrepiece of Christmas dinner in the UK.
turnip – root vegetable with a creamy white and purple skin and white flesh. It’s a member of the cabbage family, similar to swede.
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