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Taffy / [TAF-fee]:
A soft and chewy candy made with sugar, butter and various flavorings. Its supple consistency is achieved by twisting and pulling the candy as it cools into long, flexible strands, which are then cut into bite-size pieces. Saltwater taffy, made popular in the late 1800s in Atlantic City, was named because it used a small amount of salt water in the mixture. The British version of taffy, called “toffee” or toffy, is harder than America's version.
Tagliatelle / [tahl-yuh-tel-ee] [Italian]:
Flat ribbon pasta, narrower than fettuccine, measuring approximately 6mm (1/4 inch) across.
Tahini / [tah-HEE-nee]:
Used in Middle Eastern cooking, tahini is a thick paste made of ground sesame seed. It's used to flavor various dishes such as Hummus and Baba Ghanoush.
Tamale / [tuh-mah-lee]:
A cornhusk spread with cornmeal and filled with chili-seasoned chicken, beef, or cheese, then rolled and steamed.
Tapas / [tah-pahs]:
Appetizers that are popular throughout Spain, tapas usually apéritifs or cocktails. They can also form an entire meal and can range from simple items such as olives or cubes of ham and cheese to more elaborate preparations like cold omelets, snails in a spicy sauce, stuffed peppers and miniature sandwiches.
Tempura / [tem-poor-uh]:
Japanese batter-dipped, deep-fried fish or vegetables. Cold water in the batter allows food to steam within hot oil-sealed batter. Creates a puffy coating and makes food cook faster.
Tiramisu (teara-mi-sue): In Italian, tiramisu means, "pick me up." It is a popular Italian dessert, which combines layers of rum-soaked lady fingers (delicate cookies), zabaglione, (Italian custard), mascarpone cheese, and chocolate. It is also known as Tuscan Trifle. This is a simple dessert that is easy to make and doesn't need to be cooked.
Tourner / [Tor-nay]:
To cut items, usually vegetables, into barrel, olive, or football shapes. Tournéed foods should have five or seven sides or faces and blunt ends.
Trim / [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.
Truss / [truhs]:
To tie up meat or poultry with string before cooking it in order to give it a compact shape for more even cooking and better appearance.
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