Shichimi Togarashi
Japan's seven-spice blend — shichimi means 'seven flavors' and each one is present in perfect measure: the heat of…
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Tom Kha Gai Broth
Thailand's fragrant coconut-galangal soup broth — lemongrass, galangal, and kaffir lime leaves simmered in coconut…
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Tom Kha Gai
A silken, ivory broth of coconut milk infused with the floral heat of galangal and the citrus perfume of lemongras…
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Tom Yum Broth
A broth of such muscular clarity that every sip pricks the tongue with lime, burns with chili, and then retreats i…
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Tom Yum Paste
A concentrated aromatic paste of lemongrass, galangal, kaffir lime, dried chilies, and shrimp paste — the backbone…
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Tomatillo Salsa Verde
Husked tomatillos boiled until they surrender their tartness, then blended with roasted serrano chilis and cilantr…
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Tomato Confit
Halved plum tomatoes slow-roasted with olive oil, garlic, and thyme at a low temperature for hours until they coll…
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Tonkatsu Sauce
A thick, glossy, dark-amber condiment that tastes like Worcestershire sauce's rounder, more harmonious Japanese co…
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Tonkatsu
A thick pork cutlet entombed in craggy panko armor, fried to a shattering golden crust while the pork within stays…
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Tonkotsu Ramen Broth
Milky-white, almost opaque pork bone broth from Fukuoka — boiled hard for twelve hours until collagen, fat, and ge…
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Tonnato Sauce
A blender emulsion of oil-packed tuna, anchovy, capers, and mayonnaise — cold, silky, and unapologetically briny, …
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Tonnato
A silky, pale-gold cold sauce from Piedmont — oil-packed tuna, anchovy, and capers emulsified with mayonnaise into…
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