Tahini (tah-HEE-nee): A thick, smooth paste
made of ground sesame seeds. A staple of Middle
Tamari (tuh-MAH-ree): A
naturally brewed soy sauce that contains no sugar.
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.
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.