Wondering what some of the cooking terms mean? Well let us try to sort that out for you, and if there are terms that we've missed (as I'm sure there will be) please let us know so we can add them.
Table D’Hôte
A complete meal of specific courses offered at one set price.
Table salt
Refined, granulated rock salt.
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.
Tagiatelle
Wide egg noodles.
Tagine An earthenware dish with a conical shaped lid. Also known as a tajine.
Tahini
A paste made from crushed sesame seeds and used to flavour Middle Eastern dishes. When combined with a little oil, it is used as a spread on bread.
Tamale
A corn-husk spread with cornmeal and filled with chili-seasoned chicken, beef, or cheese, then rolled and steamed.
Tamari
A type of soy sauce.
Tamarind paste
A product from the ripe bean pods of the tamarind tree.
Tangelo
A fruit that is a cross between a grapefruit and a tangerine.
Tapioca
A starch prepared from the roots of a bitter cassava plant for use in pudding and for thickening some soups.
Taro
A tropical food plant whose potato-like root is the basis for poi, a staple of Polynesian cooking.
Tartare
Steak Highly seasoned, ground beef steak served raw as an appetizer.
Tart
A pie that has only a bottom crust.
Tarragon
A herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny grey flowers, a distinctive anise-like flavour with undertones of sage and a strong aroma; available fresh and dried.
Tempura
A Japanese method of cooking vegetables and shellfish. They are coated with a light cornstarch batter and deep-fried.
Tenderloin
A strip of very tender meat generally referring to beef, pork, lamb, and veal.
Terapin
Fresh-water turtles, used as food.
Terrine
A loaf of forcemeat, similar to a pate, but cooked in a covered mold in a bain-marie. Also, the mold used to cook this item.
Thin To reduce a mixture's thickness with the addition of more liquid.
Thyme
A low-growing herb (Thymus vulgaris) with small purple flowers and tiny, grey-green leaves; the leaves have a strong, slightly lemony flavour and aroma; used fresh or dried.
Timbale
A small pail-shaped mold used to shape rice, custards, mousse-lines, and other foods. Also, a preparation made in such a mold.
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.
A complete meal of specific courses offered at one set price.
Table salt
Refined, granulated rock salt.
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.
Tagiatelle
Wide egg noodles.
Tagine An earthenware dish with a conical shaped lid. Also known as a tajine.
Tahini
A paste made from crushed sesame seeds and used to flavour Middle Eastern dishes. When combined with a little oil, it is used as a spread on bread.
Tamale
A corn-husk spread with cornmeal and filled with chili-seasoned chicken, beef, or cheese, then rolled and steamed.
Tamari
A type of soy sauce.
Tamarind paste
A product from the ripe bean pods of the tamarind tree.
Tangelo
A fruit that is a cross between a grapefruit and a tangerine.
Tapioca
A starch prepared from the roots of a bitter cassava plant for use in pudding and for thickening some soups.
Taro
A tropical food plant whose potato-like root is the basis for poi, a staple of Polynesian cooking.
Tartare
Steak Highly seasoned, ground beef steak served raw as an appetizer.
Tart
A pie that has only a bottom crust.
Tarragon
A herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny grey flowers, a distinctive anise-like flavour with undertones of sage and a strong aroma; available fresh and dried.
Tempura
A Japanese method of cooking vegetables and shellfish. They are coated with a light cornstarch batter and deep-fried.
Tenderloin
A strip of very tender meat generally referring to beef, pork, lamb, and veal.
Terapin
Fresh-water turtles, used as food.
Terrine
A loaf of forcemeat, similar to a pate, but cooked in a covered mold in a bain-marie. Also, the mold used to cook this item.
Thin To reduce a mixture's thickness with the addition of more liquid.
Thyme
A low-growing herb (Thymus vulgaris) with small purple flowers and tiny, grey-green leaves; the leaves have a strong, slightly lemony flavour and aroma; used fresh or dried.
Timbale
A small pail-shaped mold used to shape rice, custards, mousse-lines, and other foods. Also, a preparation made in such a mold.
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.
Toast
To lightly brown the surface of a food using dry heat, such as baking or broiling in a hot oven or in a dry skillet on top of the stove.
Tofu
Smooth cakes of curds made from the milk-like liquid of cooked soybeans and water.
Tomatillo
A fruit, which is also called Mexican green tomato and jam-berry. It belongs to the same nightshade family as the tomato. It resembles a small green tomato in size, shape and appearance except for the fact that it has a thin parchment-like covering.
Tomato paste
A concentrated essence of cooked tomatoes, sold in cans and tubes. It is commonly used to thicken and accent the flavour and colour of sauces.
Torte
A fairly small, rich, decorated cake.
Tortellini
Italian for small twists and used to describe small, stuffed pasta shaped like a ring.
Tortilla
Mexican griddle cake, a flat, unleavened corn cake baked on a heated stone or iron.
Toss To thoroughly combine several ingredients by mixing lightly.
Tournedos
¼ -inch-thick steak cut from the tenderloin.
Treacle A dark viscous sugar syrup.
Trifle
Originally from England, a dessert made in layers with sponge cake or ladyfingers moistened with spirits, covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruits, nuts and/or grated chocolate and refrigerated for several hours before serving.
Tripe
The edible lining of a beef stomach.
Truffle
Similar to the mushroom, a black fungus that only grows wild,mainly in France.
Truss To use string, skewers, or pins to hold together a food to maintain its shape while it cooks (usually applied to meat or poultry).
Tuile
French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (a tuile mold can be purchased) Once cooled and stiff, the cookie resembles a curved roof tile.
Turmeric
A spice derived from the root of a tropical plant related to ginger. It has a bitter, pungent flavour and an intense yellow-orange colour.
Turnover
Pastry-dough circles or squares that are covered with a sweet or savoury filling, then folded in half to create a pastry in the shape of a triangle or semicircle.
To lightly brown the surface of a food using dry heat, such as baking or broiling in a hot oven or in a dry skillet on top of the stove.
Tofu
Smooth cakes of curds made from the milk-like liquid of cooked soybeans and water.
Tomatillo
A fruit, which is also called Mexican green tomato and jam-berry. It belongs to the same nightshade family as the tomato. It resembles a small green tomato in size, shape and appearance except for the fact that it has a thin parchment-like covering.
Tomato paste
A concentrated essence of cooked tomatoes, sold in cans and tubes. It is commonly used to thicken and accent the flavour and colour of sauces.
Torte
A fairly small, rich, decorated cake.
Tortellini
Italian for small twists and used to describe small, stuffed pasta shaped like a ring.
Tortilla
Mexican griddle cake, a flat, unleavened corn cake baked on a heated stone or iron.
Toss To thoroughly combine several ingredients by mixing lightly.
Tournedos
¼ -inch-thick steak cut from the tenderloin.
Treacle A dark viscous sugar syrup.
Trifle
Originally from England, a dessert made in layers with sponge cake or ladyfingers moistened with spirits, covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruits, nuts and/or grated chocolate and refrigerated for several hours before serving.
Tripe
The edible lining of a beef stomach.
Truffle
Similar to the mushroom, a black fungus that only grows wild,mainly in France.
Truss To use string, skewers, or pins to hold together a food to maintain its shape while it cooks (usually applied to meat or poultry).
Tuile
French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (a tuile mold can be purchased) Once cooled and stiff, the cookie resembles a curved roof tile.
Turmeric
A spice derived from the root of a tropical plant related to ginger. It has a bitter, pungent flavour and an intense yellow-orange colour.
Turnover
Pastry-dough circles or squares that are covered with a sweet or savoury filling, then folded in half to create a pastry in the shape of a triangle or semicircle.
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