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| Term | Definition
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| 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.
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| tahini | Sesame seed paste used in Middle Eastern cooking.
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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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| tapas | Appetizers popular throughout Spain.
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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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| Tempe | Fermented soy beans, like tofu. Used in Indonesian cooking. Quite a distinct taste, as opposed to tofu.
Also spelled tempeh.
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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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| Teppanyaki cooking | Japanese cooking on a grill.
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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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