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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 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. Tex-Mex Food derived from the combined cultures of Texas and Mexico. Burritos, nachos and tacos are considered Tex-Mex dishes. thyme Herb of the mint family that is native to southern Europe. It is a basic herb of the French cuisine where its minty, light-lemon aroma enhances vegetables, meat, poultry, fish, soups and cream sauces. timbale Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold. tripolini Small, bow tie shaped pasta. truss Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking. tulipe French term for a thin cookie that has ruffled edges. These are typically crispy and used as edible dishes for ice cream or fruit. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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