Tea Eggs (Chá Yè Dàn)
Hard-boiled eggs cracked and simmered in a brew of black tea, soy, star anise, and cinnamon, developing a beautifu…
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Tempeh Rendang
Indonesian vegan rendang where slabs of fermented soybean tempeh are slowly simmered in an aromatic coconut milk p…
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Tempeh Sambal (Tempe Kering)
Tempeh sliced thin and fried until golden and nutty, then tossed in a sambal of red chiles, shallots, lemongrass, …
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Tempura Batter
A barely-mixed slurry of ice-cold water and low-protein flour — intentionally lumpy, dangerously thin, and used im…
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Tempura Dipping Sauce (Tentsuyu)
The clear, golden dipping broth served with tempura — a dashi-based tentsuyu seasoned with mirin and soy, sweet an…
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Vegetable Tempura
Disparate vegetables coated in an ice-cold, barely-mixed batter and plunged into oil at exactly the right temperat…
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Mexican Tepache
A barely-alcoholic fermented pineapple drink spiked with piloncillo and cinnamon — lightly fizzy, sweet-sour, and …
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Teriyaki Glaze
A gleaming, lacquer-thick glaze of soy, mirin, and sake reduced to a syrupy consistency — sweet, savory, and deepl…
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Teriyaki Sauce
Soy, mirin, sake, and sugar reduced to a bronzed lacquer in minutes — four ingredients that caramelize whatever th…
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Pad Krapow Gai (Thai Basil Chicken)
The dish every Thai cook makes on a Tuesday — minced chicken with holy basil, chilies, and garlic in a searing-hot…
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Thai Basil Fried Rice (Khao Pad Krapao)
Day-old jasmine rice blasted in a searing wok with ground pork, fish sauce, oyster sauce, and enough Thai chilies …
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Pad Kra Pao
Ground pork stir-fried over violent heat with bird's eye chilies and Thai holy basil until the meat caramelizes at…
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