Glossary of terms

Tikka masala is a popular dish of grilled chicken pieces in a rich creamy tomato sauce with spices, cream and coriander.

Tiramisu is a famous Italian dessert of ladyfingers soaked in espresso, layered with mascarpone cream, eggs, and sugar, dusted with cocoa powder.

Toffee is a traditional English confection made by boiling sugar and butter together to high temperatures. The result is a hard or semi-soft caramel with a rich, buttery, sweet flavor. There are many varieties from soft chewy toffee to hard English butterscotch. Toffee is used not only as a candy but also as an ingredient in desserts, ice creams, and toppings.

Tofu is a food made by coagulating soy milk, originating from China and forming a staple of East Asian cuisine. It has a mild, neutral flavor and spongy texture, allowing it to absorb marinades and seasonings easily. Tofu is a rich source of plant-based protein and calcium. It comes in various consistencies from silken to extra firm, determining its culinary applications.

Tom Kha Gai is a Thai soup made from coconut milk with chicken, galangal, lemongrass and kaffir lime leaves. A milder and creamier sibling of Tom Yum.

Tom Yum Goong is a spicy Thai soup with prawns, lemongrass, galangal and kaffir lime leaves. One of the most famous soups in the world.

Tomato is a fruit vegetable from the nightshade family, originally from South America. Today it is one of the most widely grown vegetables in the world and forms the foundation of many cuisines, especially Mediterranean. Tomatoes are rich in lycopene, a powerful antioxidant, and also contain vitamins C and K, potassium, and folic acid. There are hundreds of varieties, from small cherry tomatoes to large beefsteak types. In cooking, tomatoes are used raw in salads, cooked in sauces and soups, dried, canned, and as the base for ketchup and paste.

Tomato paste is a thick, concentrated paste made from tomatoes that have been cooked, skinned, deseeded, and reduced by evaporating water. It has an intense tomato flavour and a deep red colour. In cooking, it is used to enhance sauces, soups, goulashes, and other dishes where it adds a rich tomato flavour. Only a small amount is needed due to its high concentration. Tomato paste is a staple ingredient in Central European and Mediterranean cuisines and is sold in tubes, tins, and jars.

Czech tomato sauce is a traditional sauce made from tomatoes, served with beef and bread dumplings.

Tongue is an edible organ most commonly obtained from cattle or pigs, classified as offal and a traditional ingredient in Central European cuisine. Beef tongue is larger and more tender, while pork tongue is smaller with a more pronounced flavour. Before serving, the tongue is simmered for several hours and then the skin is peeled off. It is served sliced with sauces, particularly tomato, dill, or horseradish. Smoked tongue is also enjoyed cold as part of charcuterie platters or in salads.

Tonic water is a carbonated non-alcoholic beverage with a characteristic bitter taste provided by quinine. It was originally developed as a malaria remedy in the tropical colonies of the British Empire. Today tonic water is primarily used as a mixer for gin and other spirits. Modern tonics contain significantly less quinine than original versions and come in many flavors.

Topinky are a traditional Czech dish of fried bread rubbed with garlic. They are made from thick slices of dark rye bread fried in oil or baked in the oven until crispy. They are most commonly served with garlic as a side dish to beer in pubs. Sweet versions with eggs and milk also exist. Topinky are an iconic part of Czech pub culture.