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A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak.

A type of grain flakes made from triticale grain. The whole-grain triticale is pressed using a process that rolls and flattens the grain into flakes.

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.

A type of Jewish pastry, or cookie, in which the dough is cooked by boiling it in a syrup flavored with honey.

Small, countertop oven that is used to efficiently and easily prepare a wide variety of foods. Often used as an alternative to heating a larger kitchen oven, the Toaster Oven reheats, bakes, broils, toasts, browns, and defrosts small amounts of foods.

Made in the form of a Tea Ball with a handle, this utensil is designed to hold bits of ingredients that are used to make beverages and flavorful foods.

Small in size, this variety of olive is the main variety grown in the Ligurian region on the northwest coast of Italy.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

Pronounced trawk-uhn-bay-ruhn-ows-lay-zuh. German for “dry selected berries”, Trockenbeerenauslese is a German dessert wine of the highest quality produced by grapes that are left on the vine until they are nearly dry.

Most often, Tomato Soup is a very smooth and thin to mildly thick-textured soup. It can be made thicker with the addition of milk which is quite common.

A herb that originated in Europe that was initially used as a rodent and insect repellent as well as a health aid for stomach discomfort.

Mixtures of various spices, oils and flavored powders are combined to create an ingredient that can be added to foods to enhance the taste.

An Italian cheese originating from the mountainous region of Asiago where the altitude and lush meadows provide excellent pastures for the cows to develop their milk.

A loose leaf variety of lettuce that appears to look somewhat similar to curly endive. With broad green leaves that begin growing very frilly edges, Tango Lettuce develops into a longer length leaves with darker green coloring especially around the outer edges which become slightly less crinkled in appearance as the Lettuce matures.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

Formed into the shape of a dome this dessert or sweet confection is a popular Italian food item. Translated to mean "truffle" in Italian, a Tartufo may be made as a small chocolate candy with a sweet filling or it may be made as an ice cream dessert, typically filled with gelato and covered with chocolate on the outside.

Often placed in poultry as it is processed, this device is made to advise the consumer preparing the food when the item is finished cooking.

A red Italian specialty onion that is shaped similar to a torpedo or spindle. It has reddish purple skin with pale red flesh that has a mild sweet flavor.

Other than being a smaller version of a Tart pastry, this food item is basically the same as a Tart or Tarte in appearance.

The French term for "tart", this food item is a common pastry that can contain sweet or savory ingredients.