All Ingredients

See the Tandoori Rub posting on RecipeSource.com

There are several different varieties of tangelos, each a cross between a tangerine and another citrus fruit. The Mineola, a tangerine-grapefruit cross, is especially popular. Look for them in markets from late fall through winter.

This mild green lettuce has ruffled edges, which makes it an interesting salad lettuce

See the recipe for Tapenade posted on About.com.

Tapereba is the yellow fruit of the mombin tree. The fruit is eaten fresh or made into juice.

These are small beads of tapioca that are used to make tapioca pudding. The beads don't dissolve completely, so they end up as small, squishy, gelatinous balls that are suspended in the pudding. Don't confuse this with instant tapioca, which is granulated and often used to thicken fruit pie fillings, or with pearl tapioca, which has much larger balls.

These round pellets are made from cassava roots. Asians use them to make puddings and a beverage called bubble tea. You can also use them to make tapioca pudding, though it's faster and easier to use instant or regular tapioca. The pearls are normally soaked for at least a few hours before they're added to a recipe.

Tapioca is a good choice for thickening pie fillings, since it thickens at a lower temperature than cornstarch, remains stable when frozen, and imparts a glossy sheen. Many pie recipes call for instant tapioca instead of tapioca starch, but instant tapioca doesn't dissolve completely and leaves small gelatinous blobs suspended in the liquid. This isn't a problem in a two-crust pies, but the blobs are more noticeable in single-crust pies. Tapioca starch is finely ground so that it dissolves completely, eliminating the gelatinous blob problem. The starch is also sometimes used to thicken soups, stews, and sauces, but the glossy finish looks a bit unnatural in these kinds of dishes. It works quickly, though, so it's a good choice if you want to correct a sauce just before serving it. Some recipes for baked goods also call for tapioca flour because it imparts a chewier texture.

Look for these noodles in Asian markets.

Greek markets often carry jars of this pink cod roe. It's often used to make taramasalata, which is tarama mixed with a filler (like bread crumbs), oil, and seasonings.

The French use these white tarbais beans for their cassoulets.

If you've sampled poi at a Hawaiian luau, then you're already familiar with taro. Many people don't think much of poi, but taro can be served far more advantageously. It has an interesting, nutty flavor, and it's quite good in stews or soups, or deep-fat fried or roasted. In its raw state, it can be toxic and harsh on the skin, so wear gloves or oil your hands when handling it, and always cook it before serving it.

The French are especially fond of this aromatic, anise-like herb. They often use it to flavor delicately flavored foods like eggs, fish, cheese, and chicken, and it's an indispensable ingredient in sauce béarnaise and in the herb mixture the French call fines herbes. Use it sparingly--a little goes a long way. Frozen tarragon is an excellent substitute for fresh, but use the dried version only in a pinch.

This popular herb vinegar is used to make Béarnaise sauce and vinaigrettes. It's easy to make at home. Just put one or two sprigs of clean, fresh tarragon in a bottle of warm white wine vinegar, tightly seal the bottle, and let it stand for at least a few days.The sprigs will eventually become bitter, so remove or replace them after a few weeks. Make sure that the vinegar you use has an acidity level of at least 5% (this information is given on the label). Don't add too much tarragon to the bottle, or you may reduce the acidity of the vinegar so much that it loses its ability to preserve.

These often have removable bottoms.

This is a heavily smoked ham with a spicy, peppery rind. It's often used in Cajun dishes.

This has an interesting spoon-like shape and a peppery flavor.

This Mexican variety looks like a pale zucchini, but it's a tad sweeter.

The five most common types are green, white, black, oolong and pu'erh.

Like cherry tomatoes, these are great in salads and on crudité platters.

Germans like to spread this smoky "tea sausage" on crackers or bread at teatime.

This Ethiopian staple is the world's smallest grain. Since it's too tiny to process, teff isn't stripped of nutrients like other, more refined grains. As a result, it's a nutritional powerhouse, especially rich in protein and calcium, and it's gluten-free. It has a sweet, nutty flavor and is sometimes eaten as a hot breakfast cereal. It comes in different colors that range from creamy white to reddish-brown.

This is an ancient Middle Eastern cheese made from goat or sheep's milk.

This Indonesian meat substitute is made from soybeans and other grains that have been injected with a mold and allowed to ferment. It's rich in protein and fiber and has a chewy texture and salty, nutty flavor. Before using it, steam or simmer it for about twenty minutes. Then use it just like tofu or meat--either by marinating it and grilling or by crumbling it into pieces and frying them. Look for tempeh among the frozen foods in supermarkets or in health food stores. It will keep in the freezer for a few months, or in the refrigerator for about a week.

This was a staple of Native Americans in the Southwest. It's good for making refried beans and chili. Look for it in health food stores.

These look a bit like large dried cranberries. They're also sold fresh. They are very hot.

This fiery liquor is produced in Mexico from the fermented sap of the blue agave cactus. Mexicans like to drink it straight after licking salt from the back of their hands (which they squirt first with lime juice to help the salt adhere). Tequila is also used in several cocktails, including the Tequila Sunrise. Gold tequilas and white tequilas are very similar. Tequilas añejas are aged--and more expensive. The very finest tequilas are labeled "100 percent blue agave." José Cuervo is a well-regarded brand. Tequila should always be served ice cold.

The most popular seem to be bull testicles = Rocky Mountain oysters = bollocks = swinging beef = Montana tendergroin = bull balls = huevos del toro, but those from smaller, younger animals are reputed to have a milder flavor. Well regarded are lamb testicles = lamb fry = lamb fries = lamb balls, and calf fry = calf balls = calf testicles. Hispanic markets are a good source.

This is a very pungent Swiss cow's milk cheese.

These have chunks of meat suspended in them that form a mosaic pattern when sliced. Varieties include schinkenwurst, jagdwurst, tyroler, Ansbacher pressack, tongue sausage, and zungenwurst.

This is a healthy ground meat substitute made from defatted soy flour. It comes as dried or frozen flakes, granules, or chunks, and it has a chewy, meaty texture when it's cooked. The flavor's a bit bland, so it works best in well-seasoned dishes like chili and sloppy joes. Some brands are beef or chicken-flavored. Look for it in health food stores.

Thai basil has purple stems and flowers. It has a milder flavor than holy basil.

These are extremely hot.

These golf-ball sized eggplants are more bitter than American eggplants. They come in different colors, but they're usually green with yellow or white striations. They're often used in hot chile or curry dishes. Remove the bitter seeds before using.

Thai cooks use rice noodles of various sizes, as well as bean threads and Chinese egg noodles.

This turns a rich dark purple when cooked. The color bleeds, so it's best to pair it with other dark ingredients. Thai cooks often use it in desserts.

Thickeners add substance and body to sauces, stews, soups, puddings, pie fillings, and other dishes. Tips: Before you add a thickener to a sauce, skim the fat from the top. Once you've added the thickener, the fat will be harder to remove. Flour is a good thickener for gravies, gumbos, and stews, since it gives them a smooth, velvety texture. It's best to mix it with fat first, either by making a roux or beurre manié, or by flouring and frying stew meat before adding a liquid to the pot. If you wish to cut fat from your diet, you can instead mix the flour with water and add it to the sauce, but you'll need to cook it for quite awhile to get rid of the starchy, raw flour taste. Sauces thickened with flour become opaque, and they may become become thin again if they're cooked too long or if they're frozen and then thawed. Starch thickeners like cornstarch are mixed with an equal amount of cold water, then added to warm liquids to thicken them. They're a good choice if you want a low-fat, neutral-tasting thickener. They give dishes a glossy sheen, which looks wonderful if you're making a dessert sauce or pie filling, but a bit artificial in a gravy or stew. If you get lumps in your sauce from a thickener, blend the sauce in a blender or food processor until it's smooth. Cereal grains like oatmeal, couscous, soup pasta, farina, are often used to thicken soups. Reduction is a slow but low-fat way of thickening sauces and concentrating flavors. Just cook down the sauce in an uncovered pan until it's thickened to your liking. Meat and fish glaces are a time-consuming--or expensive, if you buy them ready-made--way of thickening and enriching sauces. They're made by reducing stocks until they're thick and gelatinous. A good way to thicken soups or stews is to add grated starchy vegetables, or to purée the vegetables in the sauce. Nuts make good, flavorful thickeners for stews, though they're often expensive and high in fat. Just grind them down to a flour or butter, and add them to the dish. Egg yolks add a silky, velvety texture to soups and sauces, but they'll turn into scrambled eggs if they're not introduced carefully into the hot liquid. Cream, once reduced, gives sauces a rich texture and flavor as it thickens them, but it's high in fat. To make a low-fat cream sauce, use evaporated milk mixed with a starch thickener. Yogurt is a popular soup thickener in Eastern Europe and the Middle East.

This thickener has no calories, fat, or carbohydrates. It's great for thickening gravies, sauces, and soups, but it won't set up sufficiently to make puddings or custards. A little goes a long way, so use about half as much as you would a starch thickener.