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TermDefinition
timbale Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold.
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.
tube pan A tube pan is simply an old-fashioned angel food cake pan. A round high sided pan with a hollow center tube. The tube helps with more even baking in the center of the cake. Another version of this type of pan is the bundt pan.
turnover Sweet or savory filled pastry squares or semi-circles. Sealed with filling inside, they are usally baked or deep fried, they can be bite sized or up to 6 inches across.
unleavened Describes baked goods that do not contain leavening agents such as baking powder, baking soda or yeast.
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.

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