- 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.
Tyrolean speck - Alpine cured meat
Tyrolean speck is a traditional smoked and dried meat product originating from the Tyrol region in Austria and northern Italy. It is made from pork leg or belly, first cured with a mixture of salt, pepper, juniper, and other spices, then cold-smoked and finally air-dried in mountain air. The result is dark red meat with a characteristic spicy and lightly smoky flavor. Tyrolean speck is sliced thinly and served as an appetizer or part of a snack with bread and cheese.
View detail
Tzatziki - Greek yoghurt dip
Tzatziki is a refreshing Greek dip made from thick yoghurt, grated cucumber, garlic and olive oil, served as a dip or side.
View detail
Tzatziki - Greek yogurt dip
Tzatziki is a traditional Greek dip or sauce made from thick Greek yogurt, grated cucumbers, garlic, olive oil, and seasonings. It has a refreshing taste and creamy texture. Tzatziki is an essential part of Greek cuisine, where it is served as a side dish with grilled meats, gyros, souvlaki, and pita bread. Similar yogurt-based sauces exist in Turkish cuisine as cacık and in Indian cuisine as raita. Tzatziki is popular throughout the Mediterranean as a healthy and light snack.
View detailAd
Ad
