|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. |
|turnover ||Sweet or savory filled pastry squares or semi-circles. Sealed with filling inside, they are usally baked or deep fried, they can be bite sized or up to 6 inches across. |
|tutti-frutti ||Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies. |
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