Dictionary Results Browse the Dictionary Click on any of the letters below to browse all terms beginning with that letter. A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z tablespoon a measure of volume in the U.S. system; 1 tablespoon (T.) = 3 teaspoons or 0.05 fluid ounces tarragon an herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available fresh and dried thermometer a device designed to measure temperatures; can be calibrated in Fahrenheit and/or Celsius and can be a column of mercury with temperatures indicated on a glass tube or a stem-type thermometer in which temperatures are noted by an arrow on a dial or a digital readout thicken the process of making a liquid substance dense by adding a thickening agent (ex. flour, gelatin) or by cooking to evaporate some of the liquid thyme a low-growing herb (Thymus vulgaris) with small purple flowers and tiny, gray-green leaves; the leaves have a strong, slightly lemony flavor and aroma; used fresh or dried to taste to add an ingredient, such as salt and pepper, to a recipe in an amount which indicates the personal preference of the cook toast to lightly brown th surface of a food using dry heat, such as baking or broiling in a hot oven or in a dry skillet on top of the stove tomato the fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red top to place one food item or mixture on top of another tortellini Italian for small twists and used to describe small, stuffed pasta shaped like a ring tortilla a round, thin, unleavened Mexican bread made from masa or wheat flour and baked on a griddle, eaten plain or wrapped around various fillings. toss to combine ingredients quickly and gently with a lifting motion using two utensils trim to remove undesirable portions of a food item (ex. external fat from a cut of beef or stems from grapes) before further preparation or service