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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 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. udo Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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