Culinary Dictionary: Letter T
Welcome to letter T of our Terminology Thursdays starting by none other than a tagine. It almost seems a bit too strange for a coincidence but it is.
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Tagine: Moroccan terracotta cooking vessel with a dome/cone-shaped lid used for slow-cooking.
Tamari: A darker, thicker version of soy sauce.
Tamarillo: A red, egg-shaped fruit native of New Zealand aka tree tomato.
Tips: Yes, the gratuity we leave to a server is an acronym for To Insure Prompt Service.
Tasso: A spicy Cajun dish of smoked pork.
Taramsalata: Popular Greek dip made with fish roe.
Tian: Savory or sweet ingredients layered and baked in an earthenware pan.
Trompette de la Mort: An edible wild mushroom called “trumpet of death” because it is shaped like a trumpet. It is also known as black chanterelle.
Teppanyaki: Japanese method of grilling meats on an iron griddle.
Tzimmes: A Jewish stew of meat, vegetables and dried fruits usually served during Rosh Hashannah.