Glossary T

Trockenobst is a German word for dried fruit.

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Deutsch: Schweinefuß / Español: Manitas de cerdo / Português: Pé de porco / Français: Pied de porc / Italiano: Piedino di Maiale

Trotter refers to the foot of a pig, cow, or sheep, used in cooking various traditional dishes around the world. Trotters are known for their rich, gelatinous texture when cooked, making them a popular ingredient in hearty stews and soups.

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Troussepinette refers to a apéritif made from blackthorn shoots; a 100% Vendéen apéritif made from hedgerow fruits. Troussepinette is one of the local wine specialties of Vendee, a department located in the Pays-de-la-Loire region in west-central France, on the Atlantic Ocean.

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Trout Meuniere refers to New Orleans dish made of trout served with a rich butter sauce.

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Trucha is a Spanish word for trout fish.

Truffer is a French term that means to add chopped truffles to a dish, stuffing, or foie gras.

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Deutsch: Trüffel / Español: Trufa / Português: Trufa / Français: Truffe / Italiano: Tartufo

Truffle in the food context refers to a type of edible fungus that grows underground near the roots of certain trees. Truffles are highly prized in culinary arts for their distinctive aroma and deep, earthy flavor, which can enhance a variety of dishes from simple pastas to luxurious gourmet creations.

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Truite arc-en-ciel is the French for "Rainbow Trout", a kind of fish. Its Latin name is "Onchorynchus mykiss" and comes from family Salmonidae, Rainbow Trout is one of the most beautiful fish to catch, it has iridiscent pinkish markings on its side. Arc en ciel is native to North America, but it has able to acclimatize to European rivers, but in Europe they are mostly farmed. Truite arc-en-ciel is also called Arc en ciel.

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Truite de Carreroles refers to one of the popular dishes from Andorra which is type of omelette with mushrooms.

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Tsaa is a Filipino word for tea

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