T - Glossary of Cooking Terms

tarragon (tar-ra-gonk) - An herb used in seasoning certain dressing and sauces; it is also employed in flavoring tarragon vinegar.
tartare sauce (tar-tar sos) - A mayonnaise dressing to which have been added chopped pickle, capers, and parsley in order to make a tart sauce for fish.
timbale - A pie raised in a mold; also, a shell filled with forcemeat or ragoût.
truffles - A species of fungi growing in clusters some inches below the soil, and having an agreeable perfume, which is easily scented by pigs, who are fond of them, and by dogs trained to find them. They are found abundantly in France, but are not subject to cultivation. They are used chiefly for seasoning and garnishing.