|Tabasco (Sauce) ||Sauce made from the tabasco pepper, vinegar and salt and trademarked by the McIlhenny family since the mid-1800s. It's very hot and spicy. |
|tapas ||Appetizers popular throughout Spain. |
|Tempe ||Fermented soy beans, like tofu. Used in Indonesian cooking. Quite a distinct taste, as opposed to tofu.
Also spelled tempeh. |
|Teppanyaki cooking ||Japanese cooking on a grill. |
|tofu ||Also know as bean curd, white tofu is made from curdled soy milk. Popular in Asian cooking, tofu itself has a mild nutty flavor but will readily take on the flavor of the food in which it is cooked. |
|tomatillo ||Similar to a small green tomato and from the same nightshade family, tomatillos are distinctive in their thin paper like covering. Typically used green they have a lemon herb flavor and are found in Southwestern and Mexican dishes. |
|tournedo ||Beefsteak cut from the tenderloin. Because they are very lean it's common to wrap them in bacon or pork fat for cooking. |
|trifle ||Sponge cake or ladyfingers soaked with liquor and covered with jam, whipped cream and nuts. |
|tripe ||Most often, the lining of beef stomach. Among other things, used in the Spanish soup Menudo. |
|truffle ||Fungus that is considered a delicacy. Prized fragrance is earthy and garlicky. Very expensive due to cultivation techniques. Pigs and dogs actually ferret out the fungi which grow several inches below the ground. |
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