Cooking Terms

Tamarind is a tropical fruit-bearing tree, and the pulp it produces is used as a sour, tangy flavoring in foods and sauces. As a noun, it refers to the pod’s edible sour pulp and to the tree itself, native to Africa but widely cultivated in Asia and the Americas. The term also names the flavor profile associated with the puckery, brown pulp from the tamarind pods.

Tandoori is a type of Indian cuisine, or dishes prepared in a tandoor oven, typically featuring spiced meats and breads. In usage, the term often modifies a food item (e.g., tandoori chicken) and conveys a style or method of preparation associated with smoky, high-heat cooking. The word functions as a descriptive noun in culinary contexts and as part of dish names in menus and recipes.

Tarragon is a perennial herb (Artemisia dracunculus) prized for its subtle anise-like flavor. The word also refers to the plant used in cooking and in some traditional medicines. In English, it’s commonly mentioned in recipes and herb debates, with a pronunciation that emphasizes the first syllable and a light secondary stress on the final syllable.

Tempura is a Japanese dish of seafood or vegetables coated in a light batter and fried until crisp. The term refers to the batter technique and the resulting fried food, popular worldwide for its delicate texture and subtle flavor. In English, it’s used as a noun for the dish itself, often pluralized as tempuras or used in compound phrases like “tempura batter.”

Teriyaki is a noun referring to a Japanese cooking technique and sauce that involves glazing food with a sweet-savory soy-based glaze. It combines grilling or broiling with a glaze that typically includes soy sauce, mirin, and sugar. The term denotes both the method and the resulting glossy, flavorful coating often used on chicken, beef, or salmon.

Thyme is an herb used in cooking and medicine, with a tiny, delicate leaf and a pungent, savory aroma. As a noun, it refers to the plant and its leaves, which are used fresh or dried to flavor dishes. The word also appears in literature and tradition, historically valued for its fragrance and preservative qualities.

Tilapia is a freshwater fish widely farmed for food, commonly consumed as fillets or whole. The term denotes any of several species in the Cichlidae family, especially Oreochromis. In everyday use it refers to a mild-tavored, versatile fish suitable for a variety of cuisines and cooking methods.

Tofu is a soft, bland-curdled block made from coagulated soy milk, pressed into a firm or silken cake. It’s a staple in many cuisines, valued for its neutral flavor and ability to absorb seasonings. As a noun, it refers to the product itself and various preparations, sold in silken, soft, firm, and extra-firm varieties.

Tortellini is a small, ring-shaped Italian pasta filled with ingredients like meat, cheese, or vegetables. The word denotes the pasta shape as well as the dish prepared with it. noun, typically plural in usage, used in culinary contexts to refer to these stuffed pasta morsels and dishes.

Trout is a freshwater fish, typically small to medium in size, known for its speckled body and swift, leaping movement. As a noun, it also refers to similar fish used in sport fishing. The word conveys a specific aquatic creature and is often used in naturalist or culinary contexts, as well as in idioms related to small, quick movements.

Tuna is a common noun referring to a large, ocean-dwelling fish of the tuna family, typically canned for food or sold fresh. The word also appears in phrases like “tuna sandwich.” It’s a two-syllable noun with primary stress on the first syllable, often pronounced with a clipped, quick second syllable in casual speech.

Turmeric is a rhizomatous herb, Curcuma longa, whose dried root is ground into a bright yellow-orange spice used in cooking and traditional medicine. The term also refers to the spice itself and its distinctive warm, earthy aroma. In English, it typically appears as a noun in culinary and botanical contexts and is often described by its color and flavor notes.

Udon is a thick Japanese wheat noodle, typically served in broth or chilled with a dipping sauce. It’s pronounced with a short initial syllable and a longer, rounded second syllable, and the overall sound is smooth and regular. Use a clear, even tempo to avoid muffling the final syllables and to reflect the noodle’s soft texture in speech.

Vanilla is a noun meaning the sweet, creamy flavoring derived from vanilla beans, or a term used to describe something plain or ordinary. It also refers to the vanilla plant or its pods, and in colloquial use, to a vanilla extract used in cooking and baking. The word often carries connotations of simplicity or standardization.

Velouté is a smooth, pale-sand-colored sauce or stock base in classic French cuisine, typically made from light stock thickened with a roux. It is a key mother sauce, creating a velvety texture with a gentle, rich mouthfeel. In broader culinary use, velouté also refers to a lightened, refined sauce prepared to accompany meat, poultry, or fish dishes.

Vindaloo is a spicy Indian curry dish, typically made with meat (often pork) in a tangy, peppery sauce. In usage, the term denotes a prepared curry style as well as dishes labeled vindaloo on menus. The word also signals a bold, intense flavor character in culinary contexts and conversation about regional Indian cuisines.

Walnut is a hard-shelled fruit of the hickory family, typically eaten raw or roasted. The word also refers to the tree itself that bears this fruit. In everyday speech, it often denotes both the nut and flavor, and by extension can describe a color or ingredient in cooking and baking contexts.

Wasabi is a pungent, green horseradish-like root used as a spicy condiment in Japanese cuisine. As a noun, it refers to the plant Zanthoxylum or to its freshly prepared paste. In everyday use, it denotes the sharp, nasal heat that accompanies Japanese sushi and sashimi, typically served in small amounts to brighten flavors and clear the palate.

Whisk is a short, single-syllable verb meaning to beat or whip a liquid (often with a whisk). It implies rapid, circular stirring to incorporate air, such as whisking cream or eggs. The action is quick and energetic, producing a light, frothy texture. The term can also refer to removing something suddenly or swiftly (rare).

Yeast is a single-celled fungus used in baking and brewing to ferment sugars, producing carbon dioxide and alcohol. In bread making, it activates dough leavening; in brewing, it ferments sugars into alcohol. The term also refers to any fungus of the genus Saccharomyces in culinary contexts.

Yoghurt is a noun referring to a semi-solid, cultured dairy product made by fermenting milk with specific bacteria. The word has several spellings (yogurt, yoghurt) and pronunciations across varieties of English. In everyday use, it denotes a creamy, tangy food consumed as breakfast, snack, or ingredient in recipes.

Yogurt is a fermented dairy product, typically thickened with cultures to form a tangy, creamy dessert or breakfast staple. The word denotes the dairy item itself as well as its various regional styles, flavors, and preparations, and it appears across cuisines worldwide. Commonly served chilled, it accompanies fruit, cereal, or is used in sauces and marinades due to its creamy texture and probiotic associations.

Yuzu is a small citrus fruit from East Asia, prized for its bright, floral aroma and tart juice. In culinary use, it adds a distinctive, fragrant citrus note to sauces, desserts, and beverages, and its rind is often zested. The word also names the evergreen tree bearing the fruit. It is widely used in Japanese, Korean, and fusion cuisines.

Zest is a sharp, lively quality or flavor that adds brightness or excitement. As a noun, it refers to a keen enthusiasm or spirited vigor, as well as the outer peel of citrus fruit used for its fragrant zest. The term can describe energy in speech, writing, or performance, and it can also denote a zestful, refreshing taste in foods or beverages.