Category: T

A round cake made with eggs and sugar and sometimes covered with frosting. A luscious, weighty confection, customarily leavened solely by whipped eggs, and frequently accompanied by aerated cream. A delectable creation known as an open tart or a lavish cake-like concoction enveloped within a delicate pastry shell bears the name “torte.” Among the notable…

A fermented soybean product resembling cottage cheese. Soybean curd. It is a dietary source of proteins, isoflavones, and phytoestrogens. Soybean curd is a food item that is typically solid or semi-solid in texture, and possesses a consistency that is similar to that of cheese. Bean curd, also known as tofu, is a tender food produced…

A candy made of butter, sugar and milk but cooked at a higher temperature than caramels. A type of candy that has a chewy texture, is typically made by combining sugar, butter, and often nuts. In the United States, this type of candy is also commonly referred to as taffy. In the realm of confectionery,…

To brown or warm or cook by dry heat. When used as a verb, the term “to broil” refers to the process of browning food items by subjecting them to direct heat, such as that generated by a flame or an electric coil. Bread that is browned on each side under a broiler or in…

An herb with mint-like leaves used for flavoring. Although they were once spelt the same, thyme the herb and time the dimension are not related. Whereas time evolved from an Indo-European source meaning to divide, the aromatic herb acquired its name from the Greek thumos, meaning breath or spirit, because thyme was once burnt as…

A texturizer, such as starch and gelatin, which increases the consistency of a product.  

To make a thin, smooth paste by mixing together Arrowroot, cornstarch, or flour with an equal amount of cold water by stirring into hot liquid and continued stirring until thick. To become wider or larger, or cause something to become wider or larger. To become more dense and viscid and flow less easily.