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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 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. tube pan A tube pan is simply an old-fashioned angel food cake pan. A round high sided pan with a hollow center tube. The tube helps with more even baking in the center of the cake. Another version of this type of pan is the bundt pan. tulipe French term for a thin cookie that has ruffled edges. These are typically crispy and used as edible dishes for ice cream or fruit. tureen Deep-sided, covered dishes used in serving soups and stews at the table. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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