Tahini (tah-HEE-nee): A thick,
smooth paste made of ground sesame seeds. A staple of Middle Eastern
cuisine.
Tamari (tuh-MAH-ree): A naturally brewed soy sauce
that contains no sugar. Available wheat-free.
Tandoori: A
style of cooking from India based on the use of round-topped tandoor ovens
made of brick and clay. Food is baked over direct heat produced by a smoky
fire.
Tempeh (TEHM-pay): High protein, cultured food made
from soybeans and sometimes grains.
Terrine: a French word
denoting both a mold that food is packed into for shaping before being un-molded
and served, and the molded food itself after being turned out for
serving.
Textured vegetable protein: A fibrous-textured soy
product that resembles meat. Available in granules (mince) or
chunks.
Tofu (TOH-foo): White, easily digestible curd made
from cooked soybeans and sometimes grains. High in protein. Comes in
Japanese-style silken tofu in 10 1/2 oz. shelf-stable aseptic packages or
Chinese-style in 12-, 14- and 16-oz. water-packed tubs in the refrigerated
section of markets. Tofu comes in soft, firm and extra-firm styles as well
as fat-reduced.
Turbinado sugar: Made from the first
crystallization of cane juice, retaining some of the molasses, which
accounts for its golden-brown color. It is best used for general baking
needs.
Turmeric (TER-muh-rihk): The ground root of a plant
related to ginger. It has a bitter, pungent flavor and an intense yellow
orange color. It is used in curries and is what gives American mustard its
bright yellow color. |
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