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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 stock A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces. sweat, to to cook (usually vegetables) over low heat, causing their juices to be released and their sweetness enhanced while becoming translucent rather than colored T. In a recipe T. is the abreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨ 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. tahini Sesame seed paste used in Middle Eastern cooking. 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. tapas Appetizers popular throughout Spain. tart Pastry shell with shallow sides and no top crust that is filled with a savory or sweet filling. Tempe Fermented soy beans, like tofu. Used in Indonesian cooking. Quite a distinct taste, as opposed to tofu. Also spelled tempeh. tempering Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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