| Term | Definition
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| 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.
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| tart | Pastry shell with shallow sides and no top crust that is filled with a savory or sweet filling.
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| tempering | Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations.
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| tempura | Japenese style of batter dipped and deep fried fish or vegetables.
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| Tex-Mex | Food derived from the combined cultures of Texas and Mexico. Burritos, nachos and tacos are considered Tex-Mex dishes.
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| 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.
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| timbale | Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold.
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| tripolini | Small, bow tie shaped pasta.
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| truss | Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking.
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| 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.
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| tureen | Deep-sided, covered dishes used in serving soups and stews at the table.
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| tutti-frutti | Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies.
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| udo | Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes.
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| 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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| veloute sauce | One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.
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| verjuice (verjus) | Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback.
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| verte sauce | French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green colored liquid which is mixed with mayonnaise. Traditionally used on cold fish dishes.
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| vichyssoise | Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz
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| vinaigrette | A basic oil and vinegar combination used over salad, cold vegetables or cold meat dishes. Simplest form includes oil and vinegar in 3 to 1 proportion with salt and pepper to taste.
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| Waldorf salad | Salad made of apples, celery and mayonnaise originally from Waldorf Astoria Hotel in New York, circa 1890s. Walnuts have been added to modern recipies.
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| wasabi | Japanese version of horseradish. It's a green condiment with sharp, firey flavor. Can be purchased in powdered form from most Asian markets. Typically mixed into paste and served with soy sauce at the table.
Wasabi is made by combining
water with wasabi powder. Wasabi powder is powder made from Japanese
horseradish. You can find it in Asian markets, specialty food stores,
and in some grocery stores. It also is available pre-made. It should be
a vivid green color.
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| water bath | The container of food is placed in a large, shallow pan of warm water providing a gentle heat.
The pan of water is cooked in either the oven or on top of a stove. The water bath (or in French, bain marie) is designed to cook dishes such as custards, sauces, and mousses without curdling.
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| watercress | Plant with small dark green leaves that can be found around cool fast running water. Bitter, peppery flavor compliments salads, sandwiches and soups. Usually available year-round in markets.
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| whetstone | Extremely hard, fine grained blocks of carborundum that are commercially sold to sharpen knives and cutting tools. Knives should be periodically honed on whetstones to keep them sharp.
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| wok | Traditional utensil in Asian cooking. This versitle round-bottomed pan is used for stir frying, steaming, braising, stewing and deep frying. They come in a variety of sizes and are also available with flat bottoms for electric stoves.
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| wood ear | Variety of mushroom also known as cloud ear, tree ear or silver ear. Delicate to bland flavor that usually absorbs taste of more strongly flavored ingredients in dishes. Typically found in Asian markets as dried or fresh.
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| yam | A tropical-vine tuber found in South and Central America, West Indies, Asia and Africa. Frequently confused with sweet potatos, true yams are from different plant species and are not widely marketed or grown in the U.S.
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| yeast bread | Any bread that uses yeast as a leavening agent. As the yeast ferments it produces alcohol and carbon dioxide gas. The gas expands and causes the bread to rise. Oven head kills the yeast and evaporates the alcohol
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| Yorkshire pudding | Cross between a popover and a souffle that is traditional compliment to British roast beef. Made with butter, eggs, milk and flour, it's baked in beef drippings until crisp and puffy. Made in shallow baking dishes or muffin pans and, like souffles, are best served immediately after baking before they "deflate".
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| zest | Outermost layer of citrus skin typically removed with citrus zester to create thin strips. Only colored portion of skin (not white pith) is considered the zest. The aeromatic oils in citrus skin add considerable flavor to food.
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