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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 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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