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Showing: Tabasco pepper; Tabasco Sauce - tammycloth

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Tabasco pepper; Tabasco Sauce

BY: The Food Lover's Companion

A very hot, small red pepper originally from the Mexican state of Tabasco. The word itself means "damp earth." Though these peppers are now grown in parts of Louisiana, they're not widely commercially available. Instead, they're used specifically to make Tabasco Sauce, a trademarked name held by the McIlhenny family since the mid-1800s. Produced since Civil War times, this fiery sauce is made from tabasco peppers, vinegar and salt. The peppers are fermented in barrels for 3 years before be...

tabbouleh

BY: The Food Lover's Companion

A Middle Eastern dish of BULGHUR WHEAT mixed with chopped tomatoes, onions, parsley, mint, olive oil and lemon juice. It's served cold, often with a crisp bread such as LAVOSH.

table d'hôte

BY: The Food Lover's Companion

This French term literally means "the table of the host." On restaurant menus, however, table d'hôte refers to a complete meal of several courses for the price of the entrée. See also À LA CARTE; PRIX FIXE.

taco

BY: The Food Lover's Companion

A Mexican-style "sandwich" consisting of a folded corn TORTILLA filled with various ingredients such as beef, pork, chicken, CHORIZO sausage, tomatoes, lettuce, cheese, onion, GUACAMOLE, REFRIED BEANS and SALSA. Most tacos in the United States are made with crisp (fried) tortilla shells, but there are also "soft" (pliable) versions. The latter are more likely to be found in the Southwest and California. Tacos may be eaten as an entrée or snack.

taffy

BY: The Food Lover's Companion

Soft and chewy, taffy is a candy made with sugar, butter and various flavorings. Its delectable, supple consistency is achieved by twisting and pulling the candy as it cools into long, pliable strands, which are then usually cut into bite-size chunks. The famous saltwater taffy, made popular in the late 1800s in Atlantic City, was so named because it used a small amount of salt water in the mixture. Today's saltwater taffy doesn't necessarily follow tradition. The British version of taffy,...

tagine; tajine

BY: The Food Lover's Companion

Any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cumin, ginger, pepper, saffron and turmeric. Tagines are often served with COUSCOUS.

tagliarini

BY: The Food Lover's Companion

Long, paper-thin ribbon noodles, usually less than 1/8 inch wide. See also PASTA.

tagliatelle

BY: The Food Lover's Companion

Long, thin, flat strips of PASTA about 1/4 inch wide. "Tagliatelle" is the name used in northern Italy for fettuccine. See FETTUCCINE; FETTUCCINI.

tagliolini

BY: The Food Lover's Companion

Another name for TAGLIARINI.

tahini

BY: The Food Lover's Companion

Used in Middle Eastern cooking, tahini is a thick paste made of ground SESAME SEED. It's used to flavor various dishes such as HUMMUS and BABA GHANOUSH.

tajine

BY: The Food Lover's Companion

see TAGINE

Taleggio cheese

BY: The Food Lover's Companion

Hailing from Italy's Lombardy region, this rich (48 percent fat), semisoft cheese is made from whole cow's milk. Its flavor can range from mild to pungent, depending on its age. When young, Taleggio's color is pale yellow and its texture semisoft. As it ages it darkens to deep yellow and becomes rather runny. Taleggio is sold in flat blocks or cylinders and is covered either with a wax coating or a thin mold. It's excellent with salad greens or served with fruit for dessert. See also CHEES...

tamago somen

BY: The Food Lover's Companion

see SOMEN

tamale

BY: The Food Lover's Companion

From the Nahuatl word (tamalii), the tamale is a popular Mexican dish that consists of various fillings (such as finely chopped meat and vegetables) coated with a MASA dough and wrapped in a softened CORN HUSK. This package is then tied and steamed until the dough is cooked through. The corn husk is peeled back before the tamale is eaten. Although savory tamales are the most popular in the United States, many cooks in Mexico also serve sweet tamales, usually filled with fruit.

tamale pie

BY: The Food Lover's Companion

A dish made with the ingredients of a regular TAMALE (cornmeal batter, ground meat, cheese and seasonings), except the ingredients are layered and baked in a dish instead of wrapped in a CORN HUSK.

tamari

BY: The Food Lover's Companion

Similar to but thicker than SOY SAUCE, tamari is also a dark sauce made from SOYBEANS. It has a distinctively mellow flavor and is used primarily as a table CONDIMENT, as a dipping sauce or for basting.

tamarillo

BY: The Food Lover's Companion

Native to South America, this egg-shaped fruit is also known as a tree tomato. Although not yet widely accepted in the United States, the tamarillo is very popular in South and Central America, the Caribbean, and parts of Asia, New Zealand (from where most of the fruit in the United States is imported) and Australia. The tamarillo has a tough, bitter skin that can be various glossy shades of red, purple, amber or yellow. The tart but very flavorful golden pink flesh is purple-tinged around...

tamarind

BY: The Food Lover's Companion

Also known as Indian date, the tamarind is the fruit of a tall shade tree native to Asia and northern Africa and widely grown in India. The large (about 5-inch-long) pods contain small seeds and a sour-sweet pulp that, when dried, becomes extremely sour. Tamarind pulp concentrate is popular as a flavoring in East Indian and Middle Eastern cuisines much like lemon juice is in Western culture. It's used to season full-flavored foods such as CHUTNEYS, CURRY dishes and pickled fish. Additional...

tamis

BY: The Food Lover's Companion

Also called tammycloth, a tamis is a worsted-cloth STRAINER used to strain liquid mixtures such as sauces.

tammycloth

BY: The Food Lover's Companion

see TAMIS

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