Techniques

tempered chocolate

Tempered chocolate is a specific technique used to ensure that chocolate has a smooth, glossy finish...

4 references

tempering spices

Tempering spices briefly heats spices in fat to flavor the fat and the dish it seasons.

tempura

Tempura is a Japanese cooking technique in which various ingredients are deep-fried in a light, cris...

54 references

tenderizer

A tenderizer is a tool, ingredient, or preparation used to break down the tough connective tissue an...

4 references

tenderizing

Tenderizing is a culinary technique used to make tough cuts of meat more tender and palatable.

19 references

tenderness

Tenderness is a key attribute of food, particularly in the context of meat and other protein-rich in...

75 references

teriyaki

Teriyaki is a popular Japanese cooking technique and marinade that has gained widespread popularity...

27 references

terrine

A terrine is a type of savory or sweet French dish that is baked and served in a rectangular mold or...

42 references

texturizer

Texturizers are a class of food additives used in the culinary industry to modify the physical prope...

1 reference

thawing

Thawing changes frozen food back to an unfrozen state.

thermidor

Thermidor is a culinary preparation method and style of dish.

6 references

thickener

A thickener is a culinary ingredient added to a liquid to increase its viscosity or density; the tec...

33 references

thickening

Thickening is a culinary technique used to increase the viscosity or density of a liquid-based dish,...

22 references

thin crust

Thin crust is a style of pizza dough characterized by its slim, crisp, and minimalist profile.

1 reference

tian

A tian is a type of French culinary dish, typically composed of layered or arranged vegetables, bake...

1 reference

tikka

Tikka is a marinated, grilled dish made from small pieces of meat, shrimp, or paneer,.

2 references

timbale

A timbale is a type of molded or baked dish, typically made from a savory or sweet custard-like mixt...

toastie

A 'toastie' is a type of grilled or toasted sandwich, popular in various parts of the world.

toasting

Toasting is a culinary technique that involves exposing an ingredient, typically a grain or nut, to...

17 references

tomato ragu

Tomato ragu is a thick, slow-simmered Italian sauce made primarily from tomatoes, olive oil, and aro...

tonnato

Tonnato is a creamy Italian sauce made from canned tuna, mayonnaise, and a variety of other ingredie...

torchon

A torchon is a specialized cooking technique used to prepare certain types of fatty foods, particula...

tortilla bowl

A tortilla bowl, also known as a taco bowl or tostada bowl, is a culinary vessel made from a fried o...

toss

The culinary term "toss" refers to the action of gently mixing or combining ingredients in a bowl or...

74 references

tostones

Tostones are a popular fried plantain dish originating from Latin American and Caribbean cuisines.

7 references

tray bake

A traybake, also known as a sheet pan supper or one-pan meal, is a simple and versatile cooking meth...

tuile

A tuile is a thin, crisp cookie or wafer originating from French cuisine.

1 reference

turnover

A turnover is a type of pastry that consists of a filling wrapped in a folded piece of dough.

11 references

twice baked

Twice baked refers to a cooking technique commonly used for potatoes, where the potato is baked, the...

twice cooked

Twice cooked refers to a Chinese cooking technique in which an ingredient, most commonly pork, is co...

two-stage breadmaking

Twostage breadmaking, also called the sponge-and-dough method, is a bread baking technique that invo...

underground cooking

Underground cooking, also known as earth ovens or pit cooking, is a traditional cooking method that...

unleavened

Unleavened refers to baked goods and other food products that are made without the addition of a lea...

5 references

unleavened bread

Unleavened bread refers to any type of bread made without the addition of leavening agents, such as...

8 references

unsmoked

Unsmoked refers to food products that have not been subjected to the process of smoking.

upside-down cake

An upside-down cake is a type of single-layer cake where the topping is placed in the bottom of the...

vacuum sealing

Vacuum-sealing is a food preservation technique that involves removing air from a package and then s...

vegetable hash

Vegetable hash is a culinary dish consisting of diced or chopped vegetables that are sautéed or pan-...

velouté

Velouté is a classic French mother sauce, one of the five basic sauces in French cuisine.

10 references

velveting

Velveting is a Chinese cooking technique used to tenderize and coat proteins, typically meat, in a s...

veronique

Veronique refers to a classic French culinary preparation that involves poaching or simmering fish o...

vichy

Vichy is a culinary term that refers to a style of cooking vegetables, classically carrots, in a spe...

1 reference

viscous

Viscosity refers to the thickness or resistance to flow of a liquid or semi-solid substance.

17 references

washed rind

Washed rind is a style of cheese-making that involves regularly washing the exterior of a cheese dur...

2 references

water bath

A water bath, also known as a bain-marie, is a cooking technique used to gently cook or heat delicat...

12 references

water bath canning

Water-bath canning processes suitable acidic foods in jars covered by boiling water.

water roux

Water roux, or tangzhong, is a cooked flour-and-liquid paste used to help bread retain moisture.

1 reference

wet rub

A wet rub is a paste-like blend of wet ingredients and spices that is massaged onto the surface of m...

whipped coffee

Whipped coffee, also known as "dalgona coffee," is a creamy, frothy coffee drink that has gained wid...

whipped cream

Whipped cream is a dairy product made by whipping fresh cream, which is the high-fat component of mi...

138 references