42 Best Foods That Start With T

Taco is a combination of wheat or corn tortillas and various fillings. This is one of Mexico’s most staple dishes.

The tortilla is then folded around the filling and eaten by hand. Fillings can range from any type of meat mixed with sauce and lettuce for garnish.

Tacos are often garnished with various toppings such as salsa, guacamole, sour cream, lettuce, onions, tomatoes, and cheese.

Overall, they’re incredibly versatile and can be enjoyed on the go or savored alongside a side of rice and beans.

Tortilla is a staple food in Latin American cuisine, especially Mexican.
Tortilla is made out of cornmeal or wheat flour. After kneading, the dough will be flattened out into circular shapes.

Tortillas are usually cooked on a griddle (called a comal in Mexico). They can be grilled as well.

Most Mexican dishes can incorporate tortillas to go with the sauce or as a base for other dishes that have fillings, like burritos, tacos, enchiladas, fajitas, and quesadillas.

They also transform into crispy tortilla chips or add heartiness to tortilla soup.

A tamale is a traditional Mesoamerican dish made of masa or dough (starchy, and usually corn-based), which is steamed in a corn husk or banana leaf.

With fillings that vary by culture, you’ll find tamales stuffed with pork, slow-cooked meats, fruit, cheese, or vegetables.

Vegetarian options are also available, using tofu, veggies, beans, or cheese.

Tamales are a staple in various Latin American cuisines and are particularly popular in Mexican cuisine.

They are often associated with celebrations, holidays, and gatherings.

T-bone steak is a high-quality cut of beef that includes a T-shaped bone with meat on both sides.

This steak combines two popular cuts: the tenderloin (filet) and the strip steak (New York strip).

The T-bone is cut from the short loin of the cow and is known for its rich, meaty flavor and tender texture.

T-bone steaks are typically grilled or broiled. They are often served with classic steakhouse sides like baked potatoes, vegetables, and a variety of sauces.

Tom yum soup is a tantalizing Thai creation that perfectly balances hot and sour flavors.

This soup is anything but ordinary when loaded with shrimp and mushrooms.

Additionally, it contains an aromatic blend of lemongrass, galangal, and makrut lime leaves.

It’s usually spicy and often accompanied by rice.

Tahini is a sauce made by grounding sesame seeds into a paste consistency, which is then mixed with a bit of oil and salt for flavor.

This Middle East condiment has a silken consistency with an earthy and nutty taste.

Tahini is a tasty ingredient in hummus and baba ghanoush. Plus, many restaurants use tahini as a part of their salad dressing recipes, which helps bring out the refreshing flavor of vegetables.

Tahini can even be incorporated into banana bread, adding a unique twist to this classic dessert.

Tater tots are small, bite-sized potato snacks created from grated potatoes.

These grated potatoes are seasoned, shaped into small cylinders, and then deep-fried until golden brown with a crispy exterior and a soft, fluffy interior.

Plus, tater tots are a popular side dish in American cuisine, often served as an accompaniment to hamburgers, hot dogs, or other casual meals.

They are also a common feature in school lunches and are enjoyed as a snack or appetizer, sometimes paired with dipping sauces like ketchup, ranch dressing, or barbecue sauce.

Invented back in 1953, tater tots have become a classic American favorite.

Turkey is a large bird commonly prepared as a significant culinary dish, especially in North American and European cultures. This is the most iconic dish of every Thanksgiving.

On average, a turkey will be 3 to 4 times heavier than a chicken, which makes it a very big bird to handle.

The meat of a turkey is lean and flavorful, with a texture that varies between the white meat of the breast and the darker, slightly richer meat of the legs and thighs.

Turkey can be roasted whole in the oven, grilled, smoked, or fried.

Tempura is a popular Japanese dish featuring lightly battered and deep-fried seafood or vegetables.

Ingredients like shrimp, squid, sweet potato, bell pepper, and eggplant are common.

The batter is made from cold water, flour, and sometimes egg, creating a unique crunchy texture.

Tempura is often served with dipping sauces typically made from dashi, soy sauce, and mirin. It is an ideal treat for the main dish, side dish, or as a topping of rice and noodle dish in Japan.

Tandoori is a traditional Indian cooking method and dish named after the tandoor, a cylindrical clay oven used for cooking and baking.

The dish often features meat, such as chicken, lamb, or fish, marinated in a mixture of yogurt and a blend of aromatic spices like garam masala, cumin, turmeric, garlic, ginger, and red chili.

The seasoned meat is then skewered and cooked in the tandoor at high temperatures. The final result has a smoky flavor, charred edges, and a vibrant reddish-orange hue due to the use of natural spices like paprika.

Tandoori dishes are commonly served with slices of lemon, fresh cilantro, and accompaniments like naan bread, rice, or a cooling yogurt-based sauce like raita.

Tagliatelle is a type of flat Italian pasta, which can be used in many traditional Italian dishes.

It’s long and flat ribbon-shaped pasta. Each pasta strain is flattened out at around 6mm wide.

Traditionally, tagliatelle pasta is made of eggs and flour. The rough texture of the pasta suggests the pasta is best served along with viscous sauces.

It’s traditionally served with meat sauce, creating a mouthwatering and satisfying dish.

Tabbouleh is a Middle Eastern salad full of chopped-up parsley mixed with onion, bulgur, tomato, and mint.

The strong fragrance of parsley is the highlight of the salad. Normally, tabbouleh will be mixed with olive oil, lemon juice, and salt for a flavorful salad mixture.

Tabbouleh is often characterized by its light and refreshing taste, making it a popular side dish or appetizer, especially in Lebanese and Syrian cuisines.

It’s commonly served as part of a mezze platter or alongside grilled meats and vegetables.

Tempeh is a traditional Indonesian food made from fermented soybeans. It has a unique, firm texture and a nutty, earthy flavor, distinguishing it from other soy products like tofu.

It’s versatile in cooking and can be fried, baked, steamed, or grilled. Tempeh absorbs marinades and sauces well.

With its nutrient-dense profile and cake-like consistency, tempeh offers a tasty alternative to tofu.

Tourtiere is a French Canadian version of a pie with meat filling that was invented in Quebec.

The stuffing consists of minced pork or beef and potato.

It is usually accompanied by pickled beets or sweet and sour sauces when serving. It is one of Quebec’s customs to have tourtiere on New Year’s Eve as a form of celebration.

Numerous versions of tourtière can be found across diverse Franco-American localities and Canada, as well as within individual families.

Tortellini is a classic Italian pasta known for its distinctive ring shape and stuffed filling. Originating from the Emilia-Romagna region of Italy, these small pasta circles are normally filled with a mixture of meats such as pork, prosciutto, or mortadella, and often combined with Parmesan cheese.

The pasta dough is made from flour and eggs, rolled thinly, then cut into squares, filled, and artfully folded to form their iconic navel shape.

Tortellini is typically cooked in broth or boiled and served with a sauce, such as a simple butter and sage sauce, tomato sauce, or cream-based sauce.

Tetrazzini is a creamy American pasta dish, traditionally made with diced poultry or seafood, mushrooms, and a buttery cream sauce.

Named after the Italian opera singer Luisa Tetrazzini, the dish is usually prepared with spaghetti or other long pasta types.

The key ingredients include chicken or turkey, although variations with seafood like shrimp or tuna are also popular.

The entire dish is typically baked in the oven and topped with grated cheese (like Parmesan) and breadcrumbs, resulting in a golden, crispy crust.

Tapenade is a savory spread or condiment originating from the Provence region in France.

Traditionally, it is made with finely chopped or pureed olives, capers, anchovies, and olive oil.

Tapenade is versatile and can be used as a spread on crackers or bread, as a dip for vegetables, or as a condiment to enhance the flavor of dishes, like pasta, grilled meats, or fish.

Turbot, the “king of the sea,” is a relatively large flatfish belonging to the Scophthalmidae family.

Known by various names like brat, breet, britt, or butt, this fish is famous for its mild flavor and firm meat.

With a limited worldwide supply of wild-caught Turbot, it’s among the most expensive fish on the market and can be cooked in diverse ways.

A tart is a baked dish featuring a pastry base topped with either sweet or savory fillings.

The open-top pastry, often a shortcrust, can be filled with fruits, custard, chocolate, cheese, meats, or vegetables.

Tarts, known for their buttery, flaky crust and attractive appearance, are a versatile treat, perfect as a dessert or light meal.

Tiramisu is a classic Italian dessert with a robust and delicious coffee flavor.
It consists of layers of coffee-soaked ladyfinger biscuits and a luscious blend of mascarpone cheese, eggs, and sugar.

The dessert is often dusted with a layer of cocoa powder, adding a slight bitterness to balance the sweetness.

FYI, tiramisu, which translates to “pick me up” in Italian.

Tres leches cake is a traditional Latin American dessert that you can find at almost Mexican bakery, restaurant, or taqueria.

This crowd-pleasing treat, whose name translates to “three-milks” cake, is a moist and dense sponge cake soaked in a blend of heavy cream, sweetened condensed milk, and evaporated milk.

The cake has a balance of sweetness and a hint of cinnamon. A light and fluffy whipped topping adorns the cake, adding to its rich texture.

Turkish delight, also known as lokum, is a traditional sweet originating from Turkey.

It is made primarily from a gel of starch and sugar, often flavored with rosewater, lemon, or mastic.

Turkish Delight comes in small, soft cubes that are dusted with icing sugar, powdered cream of tartar, or copra to prevent sticking.

This confectionery is known for its chewy texture and aromatic, often fruity or floral flavors.

It’s a popular treat in Middle Eastern and Balkan cuisines.

Taffy, commonly known as laffy taffy (the company that made taffy), is a type of soft candy produced in America. The candy has a high sugar content mixed with cornstarch and butter.

The candy is a sticky and sweet treat with its roots in the US.

Taffy comes in a wide range of flavors, including fruit varieties, chocolate, vanilla, and more exotic flavors.

It’s often wrapped in small, waxed paper wrappers and is a popular treat at seaside resorts, especially in the United States. The most famous variety is saltwater taffy.

Tofu, also known as bean curd, is a versatile food product made from soybeans. This food has spread all over the world as a solid choice for vegetarians.

It was first made in China by adding coagulant substances to boiled soybeans. Tofu is the result of pressing condensed soy milk into solid blocks with a mild taste.

Tofu comes in a range of textures, from soft and silky to firm and extra-firm, each suited to different culinary applications, like stir-fries, soups, smoothies, and even desserts.

Tzatziki is a thick, sour, and creamy sauce from Greece. The sauce is mainly composed of Greek yogurt.

Some areas will combine with sliced cucumber for extra crunchiness. In some areas, extra virgin oil will be added to enhance the fragrance of the sauce.

Tzatziki is typically served cold and is a popular accompaniment to grilled meats, as part of a mezze platter, or simply as a dip for bread or vegetables.

Tabasco, or hot sauce, is an American type of chili sauce known for its aggressive spiciness.

Because it’s made from pure pepper, people should only use a little of the sauce every time to avoid any side effects like nausea or shivering due to overconsumption.

Teriyaki sauce is made from soy sauce, sake or mirin (a type of sweet rice wine), and sugar or honey, creating a rich, glossy marinade and glaze.
It is commonly used with various proteins such as chicken, beef, pork, and fish, particularly salmon.

The ingredients are typically marinated in or brushed with teriyaki sauce, then grilled or broiled, so they can come out with a caramelized outer layer and a moist interior.

Teriyaki dishes are popular worldwide, offering a harmonious blend of umami and a mild sweetness.

Tuna is a widely consumed saltwater fish known for its rich taste and firm texture. Tuna is a staple in various cuisines, popularly served in sushi and sashimi in Japanese cuisine.

It’s also commonly found in canned form, either in oil or water, and is used in a variety of dishes like salads, sandwiches, and casseroles.

Fresh tuna steaks are often grilled or seared and served in steak-like cuts, highlighting its meaty texture.

It’s also prized for its nutritional value, being high in protein and omega-3 fatty acids.

Trout is a freshwater fish renowned for its delicate flavor and tender, flaky texture.

Trout varieties include rainbow trout, brown trout, and brook trout, each with distinct markings and colorations.

It can be grilled, baked, smoked, or pan-fried with simple seasonings to preserve its natural taste.

Rich in protein and omega-3 fatty acids, trout is not only a delicious but also a nutritious choice.

Tripe is the stomach of farm-raised animals, most commonly cows. Although it’s not common to see tripe in European cuisine, it is a very popular choice in Asian countries.

There are different types of tripe, depending on which part of the stomach it comes from, each with its own texture and characteristics.

For example, honeycomb tripe, from the second stomach chamber of a cow, is the most widely used and recognizable due to its honeycomb pattern.

Tripe has a chewy, somewhat rubbery texture and a mild taste, making it excellent for absorbing the flavors of the spices and sauces with which it’s cooked.

Turnips are root vegetables, notable for their white and purple hues.

Both the root and leaves are edible, offering versatility in the kitchen where they can be roasted, baked, mashed, or eaten raw.

Young turnips are sweeter and can be consumed raw, while older turnips have a milder, potato-like flavor when cooked but may need peeling due to bitterness.

This root veggies is a low-carb alternative to potatoes.

Tomatoes, often mistaken for vegetables, are actually fruits with a wide variety of over 10,000 types worldwide, differing in size, color, and flavor.

They are renowned for their tangy taste. People commonly used them in salads, soups, stews, pizzas, and sandwiches, or enjoyed raw for a fresh, juicy flavor.

Tomatoes are also packed with vitamins C, B, E, and other antioxidants.

Tomatillos, also known as Mexican husk tomatoes, are small, green fruits encased in a papery husk.

Tomatillos are a staple in Mexican cuisine, known for their tart, slightly citrusy flavor. When ripe, they turn from green to yellow.

Tomatillos are a key ingredient in salsa verde and other Mexican green sauces.

They can be used raw, adding a fresh zing to salsas, or cooked to bring out a milder, sweeter flavor in various dishes like soups, stews, and enchiladas.

Tangerines are a variety of citrus fruits known for their smaller size, bright orange skin, and sweet flavor.

They are easy to peel and segment. The skin of a tangerine is thinner and looser compared to that of a standard orange. That’s why they are easy to peel and segment.

Tangerines are juicy, less acidic, and sweeter than oranges.

They are commonly eaten fresh, or added in salads, desserts, and as flavoring in beverages.

Tamarind is a fruit that has its meat divided into many small pods and is widely grown in Africa and tropical regions like India and Pakistan.

Tamarinds usually grow in bean-like pods on hardwood trees, with the edible pulp surrounding the seeds becoming sweeter as it ripens, However, unripe tamarind is quite sour.

The fruit is a versatile ingredient in curries, chutneys, drinks, sauces, marinades, and candies.

Taro is a starchy root vegetable, native to Southeast Asia and India.

It has large, heart-shaped leaves and rough, brown outer skin. Inside, taro has white to purple flesh, depending on the variety.

Taro is a versatile food used in various reipces, like boiled, fried, and roasted dishes to making desserts.

When cooked, taro has a creamy texture and a mildly sweet, nutty flavor, reminiscent of a cross between a potato and a sweet potato.

Today, it’s a staple in many Asian, African, and Pacific Island cuisines.

Thyme is a well-loved herb, highly aromatic and versatile in cooking use.
It’s a staple in many cuisines, adding a woodsy, floral, and subtly earthy flavor to dishes.

Thyme is versatile, often used in combination with other herbs in blends like herbes de Provence, or as a standalone seasoning for meats, soups, and stews.

Its tiny leaves can be used fresh or dried.

Tarragon is a leafy green herb used as a flavor enhancer. It has a signature bittersweet flavor combining mild vanilla and sweet aniseed.

The herb is a favorite in French cuisine for enhancing salad dressings, chicken, fish dishes, and sauces.

The taste of tarragon is described as a subtle licorice flavor with a citrus hint similar to an anise aroma.

It also pairs exceptionally well with fish and poultry; you can find it fresh or dried year-round in most grocery stores. Typically, tarragon will be added in the process of cooking.

Truffles are a highly prized type of edible fungus since it is difficult to cultivate.

They normally grow underground, near the roots of certain trees like oak and hazelnut.

Their earthy, musky flavor makes them perfect when grated or thinly sliced over salads, pasta, or gourmet loaded fries.

Truffles are also rich in nutrients, including amino acids, minerals, and vitamins. These sought-after fungi can be incredibly pricey (up to $4,000 a pound!).

Tapioca is made from the cassava root by extracting the starch from the cassava root. It can often be found in the West Indies, and Central and South America.

Tapioca is a gluten-free starch with a neutral flavor, making it a fantastic thickener for various dishes.

It’s often found in gluten-free flour blends and can be used in sweet and savory recipes, such as soups, gravies, sauces, candies, puddings, and desserts.

The extracted starch will be used to thicken the liquid mixture, giving your dish a sauce-like consistency.

Turmeric is a perennial herbaceous plant of the ginger family.

Native to Southeast Asia and the Indian subcontinent, turmeric has a warm, bitter, black pepper-like flavor with a mustardy smell.

It has a vibrant yellow-orange color, derived from the compound curcumin.

This spice is a staple in many cuisines, especially in Indian, Middle Eastern, and Southeast Asian cooking. It’s a key ingredient in curries and many other dishes for its color and flavor.

Tabasco pepper is a chili variety from the Mexican state they’re named after.

They’re quite pungent, with a heat level of 30,000 to 50,000 Scoville Heat Units (SHU), making them 6-10 times hotter than jalapenos.

These peppers start as pale yellowish-green, then transition to yellow and orange, and finally ripen to bright red.

Tabasco peppers are famously used in the iconic Tabasco sauce.