Tabbouleh – Lebanese salad made of softened bulgur tossed with vegetables
Table d’Hôte – Set menu at fixed price
Taco – Mexican dish of folded or rolled tortilla filled with meat
Tagine – Moroccan dish named after cooking utensil, highly spiced stews
Tagliatelle – Ribbon-shaped noodles popularly served plain or with spinach
Tahini – Paste made from sesame seeds, used in hummus and baba ganoush
Tamago – Sweet egg custard wrapped in dried seaweed (Japanese)
Tamarind – Fruit pod with bittersweet citrus overtones
Tandoor – Traditional, tall, cylindrical Indian clay oven
Tandoori – Indian method of cooking with specific spice mixture
Tapas – Spanish hors d’oeuvres
Tapenade – Paste made from cured black olives seasoned with olive oil, garlic
Taquitos – Rolled crispy deep-fried corn tortillas filled with meat (Mexican)
Tartare – Term describing preparation of raw beef or mayonnaise-based sauce
Tarte Tatin – Type of tart where pastry is baked on top of fruit
Tempura – Popular Japanese dish of seafood and vegetables deep fried in light batter
Teriyaki – Japanese dish marinated in soy sauce, sugar, ginger before grilling
Terrine – Earthenware casserole
Thin – Reducing thickness of liquid by adding more liquid
Tikka – Skewered boneless cubes of meat cooked in tandoor (Indian)
Tiramisu – Sweet, rich, layered dessert with mascarpone cheese, brandy, espresso
Toad in the Hole – English dish of meat or sausages covered with batter
Tofu – High-protein, low-fat food extracted from soy beans
Tortellini – Small rings of pasta stuffed with cheese, meat, or vegetables
Tortilla – In Spain: egg and potato based omelette; In Mexico: flat bread
Tostada – Thin, flat, crispy corn tortilla layered with toppings (Mexican)
Truffle – Mushroom of unusual flavour and aroma, highly prized and expensive
Tuiles – Crisp, paper thin biscuits named for their tile-like appearance
Turmeric – Bright yellow, bitter, flavourful spice used in curry sauces