- Glossary
- Letter T
Culinary glossary of terms
The culinary glossary is a clear encyclopedia of cooking terms, techniques and ingredients that you will come across in recipes from home and world cuisines. It suits beginners who want to understand what a recipe asks for, as well as experienced cooks who need to check a particular method or the name of an ingredient.
Each entry comes with a plain explanation of how the term is used and what to watch out for while cooking, often with a practical tip right at the stove. Browse the entries alphabetically, or use the search when you are looking for a specific term.
T-bone steak - premium beef cut with two types of meat
T-bone steak is a premium beef cut that contains a T-shaped bone separating two types of meat: the tenderloin and the strip steak. This cut comes from the short loin of the cow and is prized for combining two different textures and flavors in one piece. T-bone is most commonly prepared by grilling or pan-searing at high heat. The meat should be brought to room temperature before cooking and allowed to rest after grilling. It is popular in both American and European steak culture.
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Taco - icon of Mexican cuisine
A taco is a traditional Mexican dish consisting of a corn or wheat tortilla filled with various ingredients. The most common fillings include ground beef, chicken, pork carnitas, fish, or beans. Tacos are topped with fresh vegetables such as lettuce, tomatoes, onions, and cilantro, along with salsa, guacamole, and sour cream. Tacos have roots in pre-Columbian Mesoamerica and today are one of the most recognized dishes of Mexican cuisine worldwide.
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Tacos - the most famous Mexican dish
Tacos are small corn or wheat tortillas filled with meat, vegetables, salsa and other toppings. They are the symbol of Mexican cuisine.
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Tacu Tacu - Peruvian rice and bean patty
Tacu Tacu is a Peruvian dish of leftover rice and beans pan-fried into a crispy patty, served with egg, steak or seafood.
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Tagine - Moroccan slow-cooked stew
Tagine is a Moroccan dish slowly cooked in a clay pot with a conical lid. Made with meat, vegetables, olives, preserved lemons, and Moroccan spices.
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Tagliatelle, flat egg pasta
Tagliatelle are wide, flat Italian pasta made from egg dough, typical of Emilia-Romagna. Traditionally served with meat ragù bolognese.
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Tahini - Sesame Paste
Tahini is a paste made from ground toasted sesame seeds. A fundamental ingredient of Lebanese cuisine used in hummus, falafel, dressings, and sauces.
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Tamales - traditional Mexican corn parcels
Tamales are parcels of corn dough filled with meat, cheese, or chilli, wrapped in husks and steamed, enjoyed in both Mexican and Peruvian cuisines.
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Tamarillo - exotic tree tomato
Tamarillo, also known as tree tomato, is a tropical fruit originating from South America. The fruits have an egg-like shape, smooth skin, and juicy flesh with a distinctive sweet-sour flavor. Their color ranges from yellow through orange to dark red. Tamarillo is eaten raw, added to salads, smoothies, sauces, or desserts and is rich in vitamins A, C, and antioxidants.
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Tamarind - sour tropical fruit
Tamarind is a tropical tree from the legume family whose pods contain sweet-sour pulp surrounding the seeds. It originates from Africa but has spread throughout Asia and Latin America. Tamarind paste is an indispensable ingredient in Thai, Indian, and Mexican cuisines. It is used in sauces, soups, beverages, and confections for its characteristic sour flavor.
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Tandoori Chicken, clay oven roasted chicken
Tandoori chicken is chicken marinated in yoghurt and spices, roasted in a clay tandoor oven at high temperatures to a distinctive red-orange colour.
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Tandoori masala - Indian spice blend
Tandoori masala is a traditional Indian spice blend named after the clay tandoor oven. It contains cumin, coriander, turmeric, chili peppers, cinnamon, cloves, and other spices. The blend gives dishes a characteristic red color and a rich aromatic flavor. It is primarily used for marinating chicken, but also fish, paneer, and vegetables before roasting in a tandoor or grilling.
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