Cooking Dictionary Results

T

Tabasco pepper; Tabasco Sauce - A very hot, small red pepper originally from the Mexican state of Tabasco. The word itself means "damp earth." Though these peppers are now grown in parts of Louisiana, they're not widely commercially available. Instead, they're used specifically to make Tabasco Sauce, a trademarked name held by the McIlhenny family since the mid-1800s. Produced since Civil War times, this fiery sauce is made from tabasco peppers, vinegar and salt. The peppers are fermented in barrels for 3 years before being processed into the sauce.

Table D’Hôte - a complete meal of specific courses offered at one set price.

Tablespoon - a measure of volume in the U.S. system; 1 tablespoon (T.) = 3 teaspoons or 1/2 fluid ounce.

Tabooli / Taboule - a Middle Eastern mint salad made with cracked wheat, tomatoes, parsley, lemon juice, onion and olive oil.

Taco - a Mexican-style sandwich consisting of a fried or soft tortilla folded around a filling such as beef, pork, chicken, tomatoes, lettuce, cheese, onion, refried beans and salsa.

Tagiatelle - wide egg noodles.

Tahini - a paste made from crushed sesame seeds and used to flavor Middle Eastern dishes. When combined with a little oil, it is used as a spread on bread.

Tamale - a cornhusk spread with cornmeal and filled with chili-seasoned chicken, beef, or cheese, then rolled and steamed.

Tamari - a type of soy sauce.

Tangelo - a fruit that is a cross between a grapefruit and a tangerine.

Taro - a tropical food plant whose potato-like root is the basis for poi, a staple of Polynesian cooking.