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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 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. trifle Sponge cake or ladyfingers soaked with liquor and covered with jam, whipped cream and nuts. tripe Most often, the lining of beef stomach. Among other things, used in the Spanish soup Menudo. tripolini Small, bow tie shaped pasta. truffle Fungus that is considered a delicacy. Prized fragrance is earthy and garlicky. Very expensive due to cultivation techniques. Pigs and dogs actually ferret out the fungi which grow several inches below the ground. truss Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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