Tabasco sauce - hot runny sauce made from vinegar and red chilli peppers. Used as a seasoning for meat and sauces and sometimes added to cocktails.

Tabbouleh - a cold salad originated in the Middle East made from couscous, tomatoes, lemon and parsley. It is traditionally wrapped in lettuce leaves to form parcels and eaten with the hands, however nowadays it is just presented on a bed of lettuce leaves.

Tagine - North African earthenware dish with a unique conical lid which is used to stew meat and vegetables for the dish of the same name.

Tahini - paste made from crushed sesame seeds.

Tamarind - spice made by grinding the dried pods of the tamarind tree.

Tapenade - a paste made from blending black olives, capers, anchovies, basil and parsley. Spread on toast, or tossed in pasta and salad dressing.

Taramasalata - Greek dip made from olive oil, fish roe and seasonings.

Tartare - sauce made from mayonnaise, gherkins and capers; steak tartare is made with minced beef served raw with seasoning.

Tarte tatin - term usually given to fruit, usually apple cooked with a lid of pastry.

Terrine - a kind of pate made of pieces of meat.

Thai fish sauce - an Oriental flavouring made from fermented salted fish and is added to stir fries and soups.

Timbale - a layered dish in a mould and turned out. It consists of rice layered with vegetables or aubergines slices layered with vegetables and tomato sauce.

Tiramisu - Italian dessert made of sponge fingers or Amaretti soaked in coffee and liqueur and layered with mascarpone cheese and chocolate.

Tisane - an infusion of fresh herbs that is drunk hot.

Tofu - made from soya beans it is high in protein and used extensively in Asian cooking. Good for stir fires and grilling.

Topping and tailing - removing the stalks and ends of vegetables and fruits.

Topside - cut of beef from the rear of the animal which is good for roasting.

Tortilla - Spanish omelette made of eggs, potatoes, extra virgin olive oil and seasonings. It also refers to Mexican flat bread made from corn or wheat flour.

Tournedos - also known as filet mignon, is a small fillet cut from the heart of a fillet of beef.

Tripe - the stomach of the animal which is sold as food.

Truffle - wild fungus found underground having a strong taste, usually found by trained dog sniffers. It also refers to a chocolate and cream sweet which is flavoured with rum.

Turbot - flat firm fish good for poaching and grilling.

Turmeric - yellow spice often used in curries in Indian cuisine.

U

Unleavened bread - is dough without the addition of yeast. It plays an important role in Jewish cuisine.

V

Vanilla pod - sweet dried pods of the vanilla tree, a product of Mexico which can be used as a pod or split to remove the seeds. It is used in many custards, cakes and desserts.

Vanilla essence - is the concentrated extract from the vanilla pods and is used in adding flavour to cakes and creams.

Vegetable shortening - a vegetarian alternative to animal fat often used in making pastry and baking.

Verjus - sour grape juice that is used in cooking.

Vichyssoise - any cold soup which is based on potatoes and any other vegetable.

Vinaigrette - a dressing made of vinegar, extra virgin olive oil, and seasoning as a base and with the addition of herbs or mustard or lemon juice. Used to dress green salads in particular.

Vol-au-vent - round case made of puff pastry with a lid filled after baking and served as a starter. It can be filled with meat, fish or vegetables.

W

White sauce - a smooth and quite thick base sauce made of flour, milk and butter.

Whiting - white fish member of the cod family which is used for making fish cakes and fish mousse.

Worcestershire sauce - spicy dark sauce of Indian origin, it is used to flavour stews, casseroles or in drinks.

Y

Yeast - a live fungus that multiplies rapidly in warm conditions and is used to make the dough rise in bread making.

Zabaglione - rich Italian dessert which is made by whisking egg yolks, Marsala wine and sugar over a low heat. Always served cold.

Zest - the outer rind of any citrus fruit which contains most of the essential oils. Removed with a zester and used to flavour both sweet and savoury food preparations.

Zucchini - American word for courgettes.