Here are the definitions for the letter "t"

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Tamarind paste

A vitamin-rich, tangy, prune-like pulp from the pods of a tropical Asian tree. Used as a flavoring in curries and chutneys, drinks, jams, and sorbet.

Tamarind pulp

refers to a dried pulp prepared from the pods of the tamarind tree. It us used to add a mild, sweet-tart flavor - without the sourness of lemon - to Southeast Asian recipes. The pulp should be dissolved in boiling water and the resulting liquid strained before using. Tamarind pulp is available in East Indian and some Asian markets. Tamarind paste, also available at East Asian markets, may be used in place of tamarind pulp. Tamarind pods can be purchased fresh in Asian and Latin markets and their seeds removed and ground into a paste.

Tamarind-Glazed Salmon

a 6-ounce piece of salmon is grilled and then brushed with a tamarind glaze; it is served on top of a quinoa cake shaped in a 4-inch ring; cumin scented cabbage is also placed in the ring and tangerine-scotch bonnet mojo tops the salmon

Tandoori

In Indian cookery, a method of cooking chicken or other meat. Tandoori spices - ginger, cumin, coriander, paprika, turmeric, cayenne - are mixed with pureed garlic, pureed ginger, lemon juice and oil to make a paste that is used to coat the food which turns a red-orange colour. It is then cooked in the "tandoor', a tall cylindrical clay oven. Traditional naan breads are also cooked in the tandoor. Tandoori spices can also be added to yogurt and used as a marinade.

Tangerine

Tangerines are a small orange citrus fruit. Mandarins and satsumas are simply different varieties of tangerine, and clementines are a hybrid between the tangerine and the sweet orange. They are usually eaten raw.

Tangerine juice

extracted from fresh tangerines is enjoyed as a beverage or used as an ingredient. Although fresh tangerine juice is preferred, frozen concentrate is available.

Tangerine Scotch Bonnet Mojo (salsa)

tangerine, habanero chile, chayote, red onion, cilantro

Tangerines

are small, juicy citrus fruits that are varieties of mandarin orange. Like other citrus fruits, they have flesh that separates into sections. Their flavors range from sweet to acidic. Depending upon the variety, tangerines can be found in markets from November through June.

To make tangerine zest strips:
Using a paring knife held almost parallel to the skin, cut off thin strips, being careful not to remove any bitter white pith. Or, use a vegetable peeler.

To grate tangerine zest:
Draw the tangerine across the fine holes of a handheld grater, being careful not to remove any bitter white pith.

To shred tangerine zest:
Draw a zester across the skin to remove the zest in thin shreds. Or, use a fine-holed shredder.

For other citrus varieties, see blood oranges, grapefruits, lemons, limes, and oranges.

Tansy

a bitter medicinal herb whose juice was traditionally extracted from the young leaves, mixed with eggs, and baked as a "tansy cake" (or simply a "tansy"). These cakes were thought to purify the body and were often eaten after Lent to counteract the effects of fasting fare.

Tapas

are appetizers eaten throughout Spain in bars and restaurants. They usually accompany a glass of sherry or a cocktail. Tapas range from a bowl of olives or diced ham and cheese to an entire meal.

Tapenade

A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to dip. This also makes a good sauce for grilled meats and strong flavored fish.

Tapenade

a seasoned spread made from pureed black olives, capers, and anchovies. It's used as a condiment and served with fish, meat, vegetables, etc.

Tapenade

Tapenade is a paste made of black olives, capers, anchovies, mustard, basil and parsley. You can use it on crostini or bruschetta, with pasta and in sauces, as a marinade for meat and also for adding to casseroles and stews.

Tapioca

is derived from the dried, starchy root of the tropical manioc plant. Quick-cooking tapioca is used as a thickener for pie and tart fillings and to make a desert of the same name. Dried, pellet-sized balls known as pearl tapioca are soaked before they are made into a pudding. Store indefinitely in a cool, dry place.

Taquito

Little taco made of corn tortilla filled with meat, rolled up and fried. A small version of the flauta.