Entries starting with T:
| Tabbouleh - A middle eastern salad of cracked wheat, cucumber, tomato, and large quantities of fresh parsley and mint | Tagine - A tagine is both a Moroccan stew, and the pot it's cooked in More... | |
| Tagliatelle - Tagliatelle is a northern Italian kind of pasta shaped like flat ribbons More... | Talarnanca - Talarnanca del Caribe is a big and bold peppercorn from Equador More... | |
| Taleggio - A soft cow's milk cheese made in northern Italy, with excellent melting qualities | Tamarind - A tree native to India, the date-like fruits of which add a distinctive sourness when used in cooking | |
| Tandoor - A clay oven used in Indian cuisine for cooking kebabs and bread in an intense dry heat | Tandoori - Describing food, usually of Indian origin, that is cooked in a Tandoor (clay oven) | |
| Taramasalata - A Greek dish of pureed fish roe and breadcrumbs, sometimes dyed luridly pink | Tarragon - An aromatic herb with an aniseed-like flavour | |
| Tempura - Japanese dish of thinly cut meat, fish or vegetables deep fried in a light batter and served with a dipping sauce | Thermidor - Classic way of cooking lobster with breadcrumbs and gruyere cheese | |
| Tilsitter - A pungent yellow cheese made in Germany and Scandinavia | Toad In The Hole - Traditional English dish of sausages baked in batter | |
| Tripe - A type of offal, consisting of the lining of a cow's stomach, tripe is a traditional delicacy that has more recently fallen from favour | Trout - The trout family includes rainbow, brown and sea trout More... | |
| Turbot - A much-prized flatfish with meaty flesh and subtle flavour, turbot is one of the most expensive fish to buy | Turmeric - The root or rhizome of a member of the ginger family, widely used in Indian curry dishes where it adds a pungent flavour and deep orange-yellow colour |
