T-Bon (o T-Bone Steak) (T-Bone Steak): A cut of meat from the short loin of beef or veal, with the bone and part of the tenderloin, in a "T" shape. Typical of the United States.

Talvina (Talvina - Murcian Stew): A traditional dish from the Murcia region (Spain), made from fish stock, substituting rice with corn flour. The fish used is served as a second course.

Tártara, Salsa (Tartar Sauce): Mayonnaise with hard-boiled egg, onion, capers, gherkins, and parsley, all very finely chopped.

Tasajo (Tasajo / Jerky): A piece of meat seasoned and dried, to preserve it.

Tatin (Tarte Tatin): Apple tart (sometimes pear) on puff pastry, of French origin (caramelized and baked upside down).

Técula Mécula (Técula Mécula - Sweet): A traditional dessert from Olivenza (Badajoz, Spain), made with puff pastry, egg yolk cream, and almond paste.

Tejas (Tejas / Almond Thins): Curved and thin pastries, made from hazelnut or almond dough, baked in a hot oven (Tuiles).

Tempura (Tempura): A Japanese dish consisting of fish, seafood, and vegetables, battered and deep-fried.

Tenca (Tench): A white river fish, full of bones and with a certain muddy flavor.

Ternasco (Ternasco / Suckling Lamb - Regional): Suckling lamb, in Aragon (Spain).

Ternilla (Gristle / Cartilage): Cartilage found at the end of the breastbone of certain animals (veal...).

Terrina (Terrine): A name given to foods that are cooked inside the containers so named (often for pâtés or pressed meats).

Timbal (Timbale): A dough of flour and fat that is filled with meat or other foods, and baked in a container generally round or cup-shaped.

Tocino de Cielo (Tocino de Cielo / Heaven's Bacon): A sweet dessert made with egg yolks and sugar (a rich custard).

Toña (Toña): A flatbread kneaded with oil and honey.

Torta del Casar (Torta del Casar Cheese): An artisanal cheese from the province of Cáceres (Spain), made with raw Churra sheep's milk. To consume it, an upper cut is made in the form of a lid, and its creamy interior paste is extracted through there.

Tortoruelas (o Tortoruelos) (Tortoruelas): Placenta of a goat or sheep, slaughtered during gestation, which is used to make a traditional dish in Jaráiz de la Vera (Cáceres, Spain).

Tostón (Tostón / Roasted Piglet): Roasted suckling pig. Also: A slice of toasted bread with oil, garlic, and salt.

Tournedó (Tournedos): A thick, round fillet cut from the center of the tenderloin (beef), shaped like a medallion.

Trempó (Trempó - Balearic Salad): A summer salad of tomato, pepper, and onion.

Triguero (Wild Asparagus): Green asparagus (wild variety).

Trufa (Truffle / Chocolate Truffle): A very aromatic variety of subterranean fungus. The most appreciated are the black truffle of Périgord (France) and the white truffle of Piedmont (Italy). Also: A small spherical chocolate bonbon, made with chocolate, butter, and other aromas or ingredients, covered with shavings.

Turbante (Turban - Culinary Shape): A culinary preparation in the shape of a ring or wreath that is filled in the center.

Tacu tacu (Tacu Tacu - Peruvian Dish): A Peruvian dish similar to a thick stew or hash, usually made from beans and rice.

Tamizar (To Sift / To Strain): 1- To pass a raw or cooked preparation through a sieve (tamiz) to make it smooth and homogeneous. 2- Dry ingredients are sifted to incorporate air and separate lumps.

Tarkari (Tarkari): An Indian preparation, popular in Eastern Venezuela (a type of curry or vegetable dish).

Tartera (Tart Pan / Pie Dish): A round, shallow mold for tarts and pastries.

Templado (Tempering - Chocolate): The preparation phase of chocolate, which consists of following a precisely calculated temperature cycle to keep it perfectly shiny, unctuous, and stable.

Termómetro para el azúcar (Candy Thermometer): Essential for determining the exact temperature of boiled syrups and the setting points of jams, jellies, and sweets.

Terrina (Terrine - Vessel): An earthenware casserole used to make and serve pâté / Pâté prepared in this type of casserole.

Tijeras para cortar aves (Poultry Shears): This type of scissors has resistant blades curved upwards, one with a straight edge and the other with a serrated edge. Some have a notch on the lower blade to better grip bones. The handles have strong springs and a lock to keep the blades closed when the scissors are not in use.

Timbal (Timbale - Mold): An earthenware or metal mold in the shape of a bowl.

Tostada (Tostada): In Mexico, a tortilla prepared with bean paste from which the moisture has been extracted by toasting it on a griddle or frying it, resulting in a very crunchy and hard texture.

Tostar (To Toast / To Roast Dry): To place an ingredient on a tray, put it in a hot oven, stirring gently to lightly and evenly color it.

Tournedos (Tournedos - Cut): A thick and round piece of meat obtained from the central part of the loin.

Trabajar (To Work Dough / To Mix): To mix the elements of a pasty or liquid preparation more or less vigorously, either to incorporate diverse ingredients, to make it homogeneous and smooth, or to give it body and unctuousness.

Trinchar (To Carve): To cut, to divide food into pieces.

Triturar (To Grind / To Crush / To Blend): 1- To reduce certain ingredients to powder or paste. 2- To press and flatten a base dough on the marble surface with the palm of the hand.

Trocear (To Chop / To Cut into Pieces): To cut into pieces.