 Taco: Mexican sandwich made of a folded corn tortilla filled with either beef, pork, or chicken, guacamole, sausage, beans, tomatoes, lettuce, cheese, onion and spicy salsa.
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Tahini: thick paste used to flavor various dishes.
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Tamari: dark sauce similar to soy sauce, but thicker and darker made from soybeans.
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Tannin: astringent substance used for made good red wines aiding their aging.
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Tastevin: wine-tasting cup.
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Tarragon: aromatic herb with dark green leaves and similar flavour to anis.
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Tartaric acid: natural component crystalline found in plants like tamarind or grapes. Basically it produces the Cream of Tartar which is commonly used in pastries.
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Thin: process of diluting some mixture by adding liquid.
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Thread stage: when a drop of boiling sugar syrup converts into a thread when is immersed in cold water.
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Tisane: also known as herb tea, it is a combination of many herbs, flowers and spices boiled into water.
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Timbale: high-side and drum-shape mold.
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Trifle: England dessert made of sponge cake and covered with jam, custard, whipped cream; and garnished with fresh fruit.
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Trivet: stand to protect the surface of a table from hot dishes.
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Truss: culinary technique to ensure that any food do not move while cooking.
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Turnover: pastry dough in circles or squares shapes which are folded and filled with a sweet filling in order to be baked or fried.
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Tzimmes: Jewish dish made by mixing fruits, meat and vegetables.
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