Glossary of terms

Tapas are small portions of various dishes that form the foundation of Spanish gastronomic culture. From olives and ham to croquettes and seafood.

Tapioca Recheada is a Brazilian crepe made from tapioca flour filled with cheese, meat, coconut, or sweet fillings.

Tarragon is an aromatic herb with a delicate anise-like flavor that is one of the fundamental seasonings of French cuisine. French tarragon has a finer flavor while Russian tarragon is hardier but less aromatic. Tarragon is a key component of the fines herbes blend and béarnaise sauce.

Tarte Tatin is a famous French upside-down tart in which apples are caramelised in butter and sugar, covered with pastry and baked.

Tartlets are small pastry shells made from shortcrust or puff pastry, filled with sweet or savory fillings. They are a staple of French pastry and culinary tradition. Sweet tartlets are filled with fruit, cream, or chocolate, while savory ones may contain cheese, vegetables, or seafood. They are a popular choice for buffets, celebrations, and as elegant bite-sized appetizers.

Tasting is a professional, systematic sampling of foods, wines, or other beverages to assess their quality, flavor, aroma, and appearance. During a tasting, the visual aspect, aroma, flavor profile, and overall impression are evaluated. Most commonly associated with wine, tastings are also conducted for cheeses, chocolate, olive oils, coffee, and teas.

Tea is a beverage prepared by steeping the leaves of the tea plant (Camellia sinensis) in hot water. It is the most widely consumed beverage in the world after water, with a millennia-old history dating back to ancient China. Based on the level of leaf oxidation, we distinguish green, white, oolong, black, and pu-erh tea.

Tempeh is a traditional Indonesian dish made from fermented soybeans bound into a compact block by the mold Rhizopus oligosporus. It has a distinctive nutty flavor and firm texture. Rich in protein, fiber, and probiotics, tempeh is a staple of Indonesian cuisine and a globally popular meat alternative in plant-based diets. It is prepared by frying, grilling, baking, or stewing.

Tempura is a Japanese frying technique where vegetables, seafood, or other ingredients are coated in a light batter of flour, egg, and ice-cold water and deep-fried. The result is a crispy, airy, and light coating. Tempura is served with tentsuyu dipping sauce and grated daikon radish. It is one of the most famous Japanese dishes worldwide.

Tequila is a Mexican distilled alcoholic beverage made from blue agave (Agave tequilana) grown near the city of Tequila in the state of Jalisco. It has a protected geographical indication and may only be produced in designated regions of Mexico. Types include blanco, reposado, and añejo based on aging time. Tequila is used in cocktails such as margarita, paloma, or tequila sunrise, while quality añejo is sipped neat.

Teriyaki is a Japanese cooking technique and sauce where meat, fish, or vegetables are glazed with a mixture of soy sauce, mirin, sake, and sugar during grilling or roasting. The name comes from the Japanese words teri (luster) and yaki (grilling). The result is a glossy, caramelized glaze with a sweet-salty flavor. Teriyaki is one of the most popular Japanese flavors in the Western world.

Termix is a traditional Czech curd cheese dessert with a smooth creamy consistency, made from curd cheese and cream. It has a characteristic silky texture and comes in many flavors from vanilla to chocolate to fruit varieties. Termix is a popular snack especially among children and is one of the iconic Czech food products. It is also used as a base for no-bake cheesecakes and other desserts.