| Term | Definition
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| Pipe | To extrude food though a pastry bag to garnish or decorate.
May be used for mashed potatoes or other vegetables, whipped cream, cake frosting, etc.
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| popover | A quick bread that is baked at relatively high tempeture in a muffin type pan. This produces a hollow, very brown bread, extremely tastey when served hot right out of the oven!
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| pumpkin | A member of the squash family best known for being carved into Halloween jack-o-lanterns or turned into pie filling for Thanksgiving dinner. It also may be boiled, sliced, fried or pureed or used in soups. The French make pumpkin jam and the Italians use it as a filling for sweet ravioli. The seeds are rich in fats and protien and may be roasted and salted, as a snack or garnish.
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| ramp | A wild onion that resembles a scallion with a strong garlic-onion flavor. Found in specialty produce markets from March to June.
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| ricotta cheese | An Italian cheese similar to cottage cheese but slightly grainy and sweet.
Used in dishes such as lasagna and manicotti. Low fat recipes often call for cottage cheese or a combination of cottage and ricotta as a substitute.
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| rose hip | The reddish-orange fruit of the rose (after the petals have fallen).
High in vitamin C, they are used to make jellies and jams, syrup, tea and wine.
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| Rotel Tomatoes | A brand of canned tomatoes preseasoned with chopped green chili peppers, salt and spices.
They now come in a number of variations including Mexican and Extra Spicy. Most common recipe is to mix 1 pound of Velveeta cheese and a can of Rotel tomatoes and some chopped fresh cilantro, heated together and served with tortilla chips. These add zest to any number of recipes.
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| shallots | Herb of the lily family whose root forms small clusters of bulbs with a mild garlic flavor.
Used in soups, salads, sauces, etc., the shallot has a brown papery skin as opposed to the whitish skin of the garlic.
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| spiedini | Italian for small pieces of meat and other foods grilled on a skewer (i.e. shish kabob which is Turkish).
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| T. | In a recipe T. is the abreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨
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| tahini | Sesame seed paste used in Middle Eastern cooking.
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| tamarin | French for the tamarind, a tropical tree and its acid, pod-like fruit.
The leaves and flowers are eaten as a vegetable; the pulp used to make preserves, sauces and chutneys largely in Eastern cooking.
The seeds are ground into a meal and baked as cakes. The fruit has laxative properties.
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| tart | Pastry shell with shallow sides and no top crust that is filled with a savory or sweet filling.
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| tempering | Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations.
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| tempura | Japenese style of batter dipped and deep fried fish or vegetables.
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| Tex-Mex | Food derived from the combined cultures of Texas and Mexico. Burritos, nachos and tacos are considered Tex-Mex dishes.
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| thyme | Herb of the mint family that is native to southern Europe. It is a basic herb of the French cuisine where its minty, light-lemon aroma enhances vegetables, meat, poultry, fish, soups and cream sauces.
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| timbale | Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold.
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| tripolini | Small, bow tie shaped pasta.
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| truss | Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking.
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| tulipe | French term for a thin cookie that has ruffled edges. These are typically crispy and used as edible dishes for ice cream or fruit.
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| tureen | Deep-sided, covered dishes used in serving soups and stews at the table.
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| tutti-frutti | Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies.
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| udo | Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes.
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| varak | Extremely thin sheets of gold or silver that are applied to food to add rich coloring. Flavorless and odorless the sheets can be found in Indian markets.
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| veloute sauce | One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.
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| verjuice (verjus) | Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback.
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| verte sauce | French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green colored liquid which is mixed with mayonnaise. Traditionally used on cold fish dishes.
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| vichyssoise | Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz
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| vinaigrette | A basic oil and vinegar combination used over salad, cold vegetables or cold meat dishes. Simplest form includes oil and vinegar in 3 to 1 proportion with salt and pepper to taste.
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