Tamarind-Date Chutney
The dark, sticky sweet-and-sour chutney of the Indian chaat cart — tamarind pulp simmered with dates, jaggery, and…
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Tandoori Marinade
The vivid red-orange yogurt marinade that goes on everything from chicken to cauliflower before hitting the grill …
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Tapenade
Black olives, capers, anchovies, and olive oil pounded in a mortar or pulsed to a coarse, purple-black paste — bri…
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Taramasalata
Pale pink cured roe (tarama) emulsified with soaked stale bread, lemon, and olive oil into a creamy, salty, intens…
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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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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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Thai Iced Tea
Strongly brewed Ceylon tea stained to a vivid amber-orange by spices and food coloring, cooled over ice and crowne…
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