Tabasco Sauce - A brand of sauce made from small, hot, red tabasco peppers, vinegar, and salt. Tabasco Sauce is used in a wide variety of dishes.

Tabbouleh, Taboule - A Lebanese salad made of crushed wheat, parsley, tomatoes, onion, mint and sometimes sweet pepper and lemon.

Tablespoon - A measure of volume in the U.S. system; 1 tablespoon (T.) = 3 teaspoons or 0.05 fluid ounces.

Taco - A Mexican "sandwich," tacos are filled corn tortillas. Typical fillings may include meat, poultry, tomatoes, lettuce, cheese, onion, guacamole, refried beans and salsa.

Tahini - A paste of ground sesame seeds and a flavor similar to peanut butter.

Tamale - Tamales are filled softened corn husks. The filling may contain a wide variety of ingredients, which are wrapped in a masa dough then placed within a softened corn husk. The husks are then tied and steamed until the filling is cooked. Only the filling (not the husk) is eaten.

Tamarind Paste - A vitamin-rich, tangy, prune like pulp from the pods of a tropical Asian tree. It is used as a seasoning in curries and chutneys or made into drinks, jams, or sorbets.

Tandoori - A method of cooking chicken or meats in Indian cuisine. The pieces of chicken are skinned, then coated in yogurt mixed with chili powder, turmeric, ginger, spices, onion and chopped garlic. After marinating overnight, the chicken is sprinkle with saffron or chili powder and cooked on a bed of embers in a special cylindrical clay oven called a tandoori.

Tangelo - A cross between a tangerine and a grapefruit with loose skin that can range in color from deep reddish-orange to orange-yellow; very sweet and easy to peel.

Tangerines - A type of mandarin with thick, rough, orange skin and sweet flesh.

Tapas - In Spain, an assortment of hors d'oeuvres or cocktail snacks.

Tapenade - A condiment from Provence, made with capers, desalted anchovies and pitted black olives. The ingredients are pounded in a mortar and season with olive oil, lemon juice, aromatics, and possibly a drop of brandy.

Tapioca - A starch from the root of the cassava plant, tapioca comes in several forms including granules, pellets (pearl tapioca), and flour. The pellets - also called pearl tapioca - are used mainly to make puddings. Instant tapioca and tapioca flour are often used to thicken dishes such as fruit fillings, glazes, soups, and stews.

Taquitos - (Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled cigar-fashion, then deep-fat fried.

Taro - A perennial plant grown in tropical regions for its large starchy tuberous rhizomes, Which have twice the calorific value of potato.

Tarragon - An herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available fresh and dried.

Tartar Sauce - Also spelled Tartare, this is a mayonnaise-like sauce made with hard-boiled egg yolks and olive oil, to which chives, shallots, pickles, capers, and seasonings are added. Usually served chilled with fish or cold chicken.

Tasso - A lean and highly-seasoned piece of cured pork or beef, tasso is hard to find outside of Louisiana. It's used like ham or salt pork to flavor pastas, beans, and other dishes.

Tatsoi - Also known as 'spoon cabbage,' tatsoi is a leafy Asian green with a slightly spicy cabbage flavor. It can be used in salads and stir-fries.

Tea Ball, Tea Infuser - A small, perforated ball, usually made of stainless steel, that holds loose tea. Tea is placed inside through a hinged opening and the ball is put in a cup or teapot to brew when boiling water is added.

Teflon - The trademarked name for a coating used on pots and pans to prevent food from sticking. This nonstick coating can cut down (or eliminate in some cases) the need for oil in cooking, and is helpful to people on low-fat diets.

Tempe, Tempeh - A fermented soybean cake with a yeasty, nutty flavor; popular in Asian cooking and vegetarian diets. These high-protein cakes can usually be found at health food stores.

Temper - Technically, to moderate. In cooking, tempering most often refers to slightly warming beaten eggs, by rapidly stirring a little of the hot ingredients into them, before adding them to the hot mixture so that they will combine, stirring rapidly again, without solidifying. It also refers to the softening of a heavy mixture before folding in a whipped mixture, so that incorporation occurs without deflation.

Tempura - In Japanese cooking, a method of deep-frying foods coated in a light batter of rice flour. Foods cooked in a tempura batter are usually served with a type of dipping sauce such as sweet and sour, soy or teriyaki.

Teriyaki Sauce - A marinade and sauce traditionally made from soy sauce, wine, sugar, and other seasonings.

Terrine - A deep covered baking dish, a terrine is often made of earthenware.

Thai Chilies - Known as hang prik (Thai), cabe or lombok (Indonesian), cabai or cili (Malaysian), Ot (Vietnamese). Fresh explosive chilies 3 to 4 inches long, and 1/2 to 3/4 inches wide. Their color ranges from the fresh green state to various stages of yellow to red in a ripened state. They are also sold dried and are often soaked in hot water before using.

Thermometer - A device designed to measure temperatures; can be calibrated in Fahrenheit and/or Celsius and can be a column of mercury with temperatures indicated on a glass tube or a stem-type thermometer in which temperatures are noted by an arrow on a dial or a digital readout.

Thicken - The process of making a liquid substance dense by adding a thickening agent (ex. flour, gelatin) or by cooking to evaporate some of the liquid.

Thin - To dilute a mixture by adding more liquid.

Thyme - A low-growing herb (Thymus vulgaris) with small purple flowers and tiny, gray-green leaves; the leaves have a strong, slightly lemony flavor and aroma; used fresh or dried.

Timbale - (TIHMbuhl; tihmBAHL) A highsided, drumshaped mold that can taper toward the bottom. The food baked in the mold is usually a custard based dish. It is unmolded before serving.

To Taste - Common reference to adding salt and pepper to a recipe according to personal taste. Start with a small amount, taste and adjust as necessary.

Toast - Most commonly, to brown using a dry heat source such as an oven or toaster. However, many recipes call for toasting seeds, nuts, grains or spices before mixing with other ingredients to add flavor. They may be toasted in an oven or in a skillet, with or without oil, using a low heat, stirring or tossing often, until nicely browned, being very careful not to burn.

Tofu - A cake made of bean curd, which is made from soybeans. High in protein, tofu is often used as a meat substitute in vegetarian dishes.

Tomatillos - Small, green, firm, tomatoes. They are covered with a paper like husk that's removed before cooking. Their acid flavor add a great flavor for sauces.

Tomato - The fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red.

Top - To place one food item or mixture on top of another.

Torta - Stiffly beaten eggs leavened with baking powder and seasoned with salt and oregano, then deep fried. Served during Lent with chile.

Torte - A decorated cake with several layers. The layers of a torte are often made with ground nuts or breadcrumbs, and very little flour.

Tortellini - Italian for small twists and used to describe small, stuffed pasta shaped like a ring.

Tortillas - An unleavened Mexican bread, tortillas are flat and round. They may be made with flour or masa (corn flour).

Tortillas de Harina - Flour tortillas made from wheat flour. Ussually are 7 - 10 inches in diameter and 1/4 inch thick. They remain mostly white after cooking on a griddle, but are flecked with brown and puffed in spots. Used for burritos and as an accompaniment to any Southwestern meal.

Tortillas De Mais - Corn tortillas made from masa pressed into a thin pancake, then quickly singed or "blistered" on a hot griddle. Used for enchiladas, tacos, taquitos, chalupas, huevos rancheros, tostadas compuestas.

Toss - To combine ingredients by gently turning over until until blended. Most commonly refers to a salad, but is used for many other preparations. The easiest and most efficient way to toss is with a good pair of tongs. Alternately, two spoons, forks or one of each may be used.

Tostadas - 1. Open-faced taco. 2. Corn tortillas cut in pieces and fried until crisp. Salted or sprinkled with chile powder. Served for dipping with salsa, guacamole, or chile con queso.

Tostadas Compuestas - Corn tortilla cups filled with chile con carne topped with shredded lettuce, chopped tomatoes, and grated cheese.

Trifle - A popular British dessert made with wine- or liqueur-soaked sponge cake or macaroons, then layered with fruit, jams and whipped cream.

Trim - To remove undesirable portions of a food item (ex. external fat from a cut of beef or stems from grapes) before further preparation or service.

Tripe - The edible lining of stomach (beef).

Trout - Fish belonging to the salmon family and generally found in freshwater. The best-known variety, is the rainbow trout, which originates from California. Trout are generally sold weighing less than a pound and are prized for their moderately fatty flesh and delicate flavor.

Truss - To tie or skewer meat into a neat shape before cooking.

Tsukémono - Japanese term for pickled vegetables. The Japanese pickle a variety of vegetables, using various techniques, and serve them with practically every meal, including breakfast.

Tube Pan - A deep, ring-shaped cake pan with a hollow tube in the center; used for baking cakes, particularly angel food and sponge cake.

Tuna - A member of the mackerel family, and a popular fish for canning. There are many varieties of tuna, including albacore, bluefin, yellowfin and bonito.

Tunnel - To overmix batter. The finished product is riddled with holes or tunnels.

Turmeric - A yellow spice with a warm and mellow flavor, turmeric is related to ginger. Turmeric is used in prepared mustard and curry powder, and it's a popular ingredient in Middle Eastern cooking.

Turnip - A popular root vegetable with dense flesh. Fresh turnips can be found year round and store well. Small younger varieties tend to have a sweeter taste and more delicate flavor.

Turnip Greens - A strong-flavored green, turnip greens have long been popular in the South. Turnip greens may be boiled, steamed, or stir-fried. In the South, they're often cooked with salt pork or ham hocks and are almost always served with cornbread.

Turtle Bean - A small black bean, also known as "black bean." The beans have long been popular in Mexico, the Caribbean, and the Southern U.S.