1,165 articles
Tofu
Tofu (豆腐, bean curd) is a soy milk curd food invented in Han Dynasty China over 2,000 years ago, made with coagulants like gypsum, nigari, and GDL; high in protein and calcium, it is a global plant-based staple.
Tom kha kai (ต้มข่าไก่)
Tom kha kai (ต้มข่าไก่), or tom kha gai, is a Thai coconut milk chicken soup from central Thailand flavored with galangal, lemongrass, and kaffir lime leaves; unlike tom yum it uses coconut milk, and TasteAtlas named it the world's best chicken soup in 2023.
Tom yum
Tom yum (ต้มยำ), also tom yum kung, is Thailand's hot-and-sour herb soup of lemongrass, galangal, and kaffir lime leaves with prawns; UNESCO-inscribed in 2024, with clear (nam sai) and creamy (nam khon) versions.
Tom yum kung (ต้มยำกุ้ง)
Tom yum kung (ต้มยำกุ้ง, Tomyum Kung) is Thailand's hot-and-sour prawn soup of lemongrass, galangal, and kaffir lime leaves, with clear (nam sai) and creamy (nam khon) versions; inscribed by UNESCO as intangible cultural heritage in 2024.
Tomato pulp powder
Tomato pulp powder, a dried tomato pulp ingredient (GRN 163, LycoRed, 2005, FDA no questions), used in baked goods, meats, dairy, soups, sauces, beverages, and medical foods capped at 36 mg lycopene/day.
Tomato sauce
Tomato sauce (salsa di pomodoro, sugo): sauces made primarily from tomatoes for pasta, pizza, and braised dishes. Earliest recipes 1692 Naples; first pasta use 1790; USDA grades A, B, Substandard; distinct from marinara, paste, puree.
Tonkatsu (とんかつ)
Tonkatsu (とんかつ, pork cutlet) is a Japanese yoshoku dish: thick pork, breaded in panko and deep-fried, pioneered in 1899 at Rengatei in Ginza from French côtelette, served with cabbage, rice, and sauce.
Tonkotsu ramen (豚骨ラーメン)
Tonkotsu ramen (豚骨ラーメン), pork-bone ramen with a white cloudy broth, originated in Kurume, Fukuoka: a clear version in 1937 at Nanjing Senryō, the cloudy soup in 1947 at Sankyū, spreading to Hakata, Kumamoto, and beyond.
Toro (トロ) (sushi)
Toro (トロ), fatty tuna belly used for sushi and sashimi, divides into chutoro (medium-fat, about 15–20% fat) and otoro (fattiest belly near the head). Named from torori, "melting in the mouth"; akami is the lean contrast.
Tororo (food)
Tororo (とろろ) is Japanese grated raw mountain yam (yamaimo or nagaimo), a sticky paste served over rice (tororo gohan), soba noodles, or in okonomiyaki; eaten raw for its amylase, distinct from Tororo District, Uganda.
Torta
Torta: a Mexican sandwich on a bolillo or telera roll filled with meats, cheese, avocado, and chile; also Spanish for cake or pie, Italian for a round cake, and Portuguese for pie. Regional styles include cemitas, guacamayas, and tortas ahogadas.
Tostones
Tostones, also patacones or fritos verdes, are twice-fried flattened green plantain discs, a savory staple side across the Caribbean and Latin America, distinct from sweet maduros.
Trail mix
Trail mix (also gorp, scroggin, or Studentenfutter) is a portable snack mix of dried fruit, nuts, and often chocolate or granola for hikers; the earliest dated American recipe appears in Horace Kephart's 1906 camping guide.
Trdelník
Trdelník, also chimney cake (kürtőskalács), is a Central European spit cake of yeast dough wound on a trdlo roller and roasted hollow; Skalický trdelník won Slovakia's first EU PGI in 2007 and is not originally Czech.
Treacle tart
Treacle tart is a British dessert of shortcrust pastry filled with golden syrup, breadcrumbs, and lemon; earliest recipe Mary Jewry 1879, golden syrup dating from 1885, Harry Potter's favourite dessert.
Tres leches cake
Tres leches cake (pastel de tres leches, three-milk cake) is a Latin American sponge cake soaked in evaporated milk, condensed milk, and whole milk or cream. Origin is disputed between Nicaragua and Mexico; Nestlé canned-milk label recipes popularized it from the 1930s.
Tri-tip
Tri-tip, also called triangle roast, Newport steak, or Santa Maria steak, is a 1.5–3 lb triangular bottom sirloin beef cut (tensor fasciae latae, NAMP 185D), popularized by Santa Maria butcher Bob Schutz in the 1950s and grilled over red oak with salt, pepper, and garlic.
Trifle
Trifle, or Punschtorte, is a British dessert of sponge cake and fruit. Its earliest known recipe appeared in 1596, and it is traditionally served in a glass bowl.
Trileçe
Trileçe (trilece, trileqe) is the Balkan three-milk sponge cake with a caramel top, a phonetic borrowing of Spanish tres leches; earliest documented in a Tirana restaurant in 2005, it spread to Kosovo, North Macedonia and Turkey, peaking there in the mid-2010s.
Tripe
Tripe (Italian trippa) is the edible stomach lining of ruminants, chiefly cattle; from the rumen (blanket), reticulum (honeycomb), and omasum. Cooked long, it anchors dishes like flaki, menudo, iskembe, and Italian trippa alla romana.
Triple-cooked chips
Triple-cooked chips: thick-cut fried potatoes developed by Heston Blumenthal (c. 1992-1993) using simmering, low-temperature frying at 130°C, and final frying at 180°C for a crisp crust.
Truffle oil
Truffle oil is a flavored finishing oil, usually olive oil with synthetic 2,4-dithiapentane rather than real truffles; studies flag mislabeling, marker compounds DMSO and dimethyl sulfone, and heat-sensitive aroma.
Tteokbokki (떡볶이)
Tteokbokki (떡볶이), also romanized topokki or ddukbokki, is Korea's signature street food: garae-tteok rice cake sticks simmered in spicy-sweet gochujang sauce, descended from a soy-sauce royal court dish, born modern in Sindang-dong.
Turducken
Turducken: a deboned chicken stuffed inside a deboned duck inside a deboned turkey, also called a three-bird roast; associated with Louisiana Cajun cooking, Paul Prudhomme, Hebert's Specialty Meats, John Madden, and USDA 165 °F cooking guidance.
Turkish delight
Turkish delight (lokum, from rahat-ül hulküm) is a starch-and-sugar jelly confection from Ottoman cuisine, codified in Turkey with moisture ≤16% and sugar ≥80%, made famous by Hacı Bekir and exported to Europe as Turkish delight.
Turrón
Turrón (torró) is a Spanish Christmas nougat of toasted almonds, honey, sugar, and egg white. Hard Alicante and soft Jijona varieties have held EU PGI status since 1996; both are made in Jijona, Alicante, which produces about 60% of Spain's turrón.
Turtle soup
Turtle soup, historically made from green sea turtles (Chelonia mydas), was an 18th-to-20th-century European and American luxury dish; mock versions used calf's head, and the CITES Appendix I listing in 1981 ended the authentic dish.
Tutti frutti
Tutti frutti, Italian for "all fruits", names mixed-fruit confections, an 1834 New York ice cream flavor, an American brandied-fruit preserve, and Indian candied raw papaya used in bakery.
Types of cheese
Types of cheese: hundreds of varieties grouped into roughly 12 coagulation-based families and commercial categories such as soft-ripened, blue-veined, pasta filata, and Cheddar, distinguished by milk type, moisture, ripening microbes, and protected origins.
Types of chocolate
Types of chocolate: dark, milk, white, and ruby (Barry Callebaut, 2017), plus couverture and compound. Defined by cocoa liquor, cocoa butter, sugar, and milk solids proportions, FDA standards of identity, and processing like conching, alkalization, and tempering.