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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 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. tureen Deep-sided, covered dishes used in serving soups and stews at the table. tutti-frutti Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies. udo Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes. varak Extremely thin sheets of gold or silver that are applied to food to add rich coloring. Flavorless and odorless the sheets can be found in Indian markets. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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