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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition Red Cabbage A misnomer because red cabbage is usually more of a purple color. A round solid head of cabbage similar to white or Dutch cabbage. In Britain, red cabbage is pickled. In the Netherlands, Denmark and Sweden it is stewed with apples and spices. Cooked red cabbage is a common side dish in German cuisine. Red cabbage is often cooked with vinegar to preserve its color. when used raw it is a colorful addition to green salads and cole slaws. rosewater A perfumy flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China. shallots Herb of the lily family whose root forms small clusters of bulbs with a mild garlic flavor. Used in soups, salads, sauces, etc., the shallot has a brown papery skin as opposed to the whitish skin of the garlic. spiedini Italian for small pieces of meat and other foods grilled on a skewer (i.e. shish kabob which is Turkish). T. In a recipe T. is the abreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨ tahini Sesame seed paste used in Middle Eastern cooking. tamarin French for the tamarind, a tropical tree and its acid, pod-like fruit. The leaves and flowers are eaten as a vegetable; the pulp used to make preserves, sauces and chutneys largely in Eastern cooking. The seeds are ground into a meal and baked as cakes. The fruit has laxative properties. tart Pastry shell with shallow sides and no top crust that is filled with a savory or sweet filling. tempering Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations. tempura Japenese style of batter dipped and deep fried fish or vegetables. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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