T
T-bone steak
[Cutting Terms] 
A cut from the center section of the tenderloin, directly in front of the porterhouse steak.
TÃ
[Cutting Terms]
[Spanish] tea; usually an herbal tea.
Tabasco chile
[Cutting Terms]
The famous chile from Tabasco, Mexico; seeds were introduced to Louisiana in the 1860s.
Tabasco Sauce
[Cutting Terms]
A brand-name very hot red sauce made from hot ground peppers, fermented and mixed with vinegar. Tabasco® Pepper Sauce is made on Avery Island in Louisiana, United States. This sauce is commonly used with Creole food, chili con carne and eggs.
Tabbouleh
[Cutting Terms]
A Lebanese salad made of softened bulgur tossed with vegetables and seasoned with lemon and mint.
Table d'hote
[Cutting Terms]
[French] meal of a definite number of courses, selected by the restaurant for a preset price.
Taco
[Cutting Terms]
[Mexican] wad or mouthful; fried, toasted or baked tortilla with filling rolled or folded inside. It has either a soft or crisp fried shell.
Tagine
[Cutting Terms]
A Moroccan dish named after the cooking utensil in which it has been cooked. These stews may contain poultry, fish, meat, or vegetables and are highly spiced with sweet overtones common in North African cuisine.
Tagliarini
[Cutting Terms]
A flat ribbon pasta, narrower than tagliatelle, measuring approximately 3mm across.
Tagliatelle
[Cutting Terms]
[Italian] a flat ribbon pasta, narrower than fettuccine, measuring approximately 6mm across.
