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TermDefinition
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.
tempura Japenese style of batter dipped and deep fried fish or vegetables.
Teppanyaki cooking Japanese cooking on a grill.
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.

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