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Cooking definitions and terms beginning with


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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.

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.

Tempura - Japanese dish of vegetables and fish, including shrimp, dipped in batter, deep fried and served with a sauce.

Terrine - an earthenware covered dish often decorative or in animal shapes, used for cooking meatloaf or pâté of minced meat, poultry or liver. A dish that is often used to serve soup.

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.

Thimbleberry - 1. A wild raspberry. 2. Any of several thimble-shaped American raspberries, especially the black raspberry

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.

To taste - to add an ingredient, such as salt and pepper, to a recipe in an amount which indicates the personal preference of the cook.

Toad in the Hole - an English name for meat, sausage or lamb cutlets baked in batter. Also, an egg, sautéed in a hole cut from a piece of bread.

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