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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 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. timbale Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold. tofu Also know as bean curd, white tofu is made from curdled soy milk. Popular in Asian cooking, tofu itself has a mild nutty flavor but will readily take on the flavor of the food in which it is cooked. 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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