 table d'hôte - (tab-bluh dote) Also known as prix fixe is a menu that offers a meal for one fixed price.
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tahini paste - A thick paste from crushed sesame seeds, used in Mediterranean cooking
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tamari - Tamari is a type of soy sauce, usually used in Japanese food. You can easily substitute with Chinese Light Soy or regular Japanese soy sauce.
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tamarind - Fruit of a tall shade tree native to Asia and North Africa. The large brown pods contain small seeds and sweet-sour pulp. This pulp is a common flavoring in Indian and Middle Eastern cuisines; use like lemon juice.
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tamarind sauce - Made from the fruit of the tamarind tree, a soft brown fruit in a brittle brown pod. If unavailable, soak 30 grams dried tamarind in a cup of water, let stand 10 minutes, squeeze the pulp dry and use the flavored water.
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tangelo - Citrus fruit cross of a tangerine and a pomelo. Larger than a mandarin and a little smaller than an average-size orange. Skin colour is a bright tangerine and they mature during the late mandarin season. Mandarins, Tangerines or Oranges may be used...
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tapioca - Used as a thickener, a starch made from cassava plant.
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tart - A sweet or savory filling baked in a straight edged crust having no top crust
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tartar sauce - A thick sauce composed of mayonnaise, minced capers, dill pickles, onions or shallots, olives, and lemon juice or vinegar and and a small amount of mustard. Tartar sauce is often served as an accompaniment to fried fish.
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tartlet - A single serving tart, sweet or savory.
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