Food Words

from BostonChefs.com

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Tagliatelle
What they call fettuccine born in northern Italy.

Tamale
An envelope of masa with a savory or sweet filling, wrapped in a corn husk and steamed.

Tamarind
A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.

Tapas
Appetizers in Spain; trendy nibbles in the U.S.A.

Tapenade
Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.

Tartare
Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Tartufo
Italian for truffle.

Tasso
A Cajun specialty, tasso is a lean, seasoned cut of cured pork.

Tat soi
Spoon cabbage.

Tempura
Batter-dipped, deep-fried fish, poultry or vegetables.

Terrine
An earthenware container, or the dish cooked therein.

Terrine
Usually describes a kind of pâté made of pieces of meat in a deep dish with straight sides. Can also be used to describe the dish itself.

Timbale
A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.

Tobikko
Flying fish roe.

Togarashi
Small, red Japanese chile.

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