89 Tasty Foods Starting with T

Dive into a culinary adventure through the letter T as we uncover a variety of dishes, ingredients, and foods from around the globe. From traditional staples to innovative creations, this listicle offers a flavorful journey for food enthusiasts eager to explore foods starting with the letter T.

1. T-bone Steak

With the T-bone steak, you get the best of two worlds – soft, melt-in-your-mouth tenderloin and robust, slightly chewy strip. Grill for 5-6 minutes per side for medium-rare, then let it rest before serving.

2. Tabasco

The original hot sauce with a legacy of spice is made with peppers from Avery Island, Louisiana. It’s been a favorite spicy sauce since 1868. Just a drop will transform ordinary meals into extraordinary experiences.

3. Tabbouleh

Tabbouleh is light and nutritious salad hugely popular in the Middle East and perfect for summer gatherings. Made with bulgur wheat, parsley, tomatoes, onions, and fresh mint, tabbouleh presents vibrant colors and a zesty taste.

4. Tacos

Crispy or soft, spicy or mild, tacos are a beloved staple of Mexican cuisine. From street tacos overflowing with flavor to gourmet creations with innovative fillings, there’s a taco for every taste. Grab one (or three) and let the fiesta begin!

5. Taffy

Once a seaside favorite, American-made taffy remains cherished despite waning popularity. It comes in many colors and flavors, including traditional vanilla and chocolate, alongside adventurous options such as cotton candy and blue raspberry.

6. Tagliatelle

What sets tagliatelle apart? Their broad, flat ribbons excel at capturing and holding onto sauces, so you get bite after bite of rich, flavorful goodness. For your next creamy carbonara or hearty bolognese, consider tagliatelle.

7. Tahini

Homemade tahini is easy to make and way more flavorful compared to store-bought varieties. Blend sesame seeds and oil to create a versatile ingredient that adds richness to dips, sauces, and desserts (tahini halva anyone?).

8. Taleggio

A semi-soft cheese from Val Taleggio, Italy, with a distinct fruity aroma and mild, tangy flavor. Taleggio cheese is creamy and melts wonderfully for risottos, pasta dishes, and sandwiches.

9. Tamales

Part of the glorious Mexican cuisine tapestry, tamales are steamed corn dough parcels filled with an array of flavorful ingredients, like tender shredded chicken, spicy pork, savory cheese, or sweet fillings such as pineapple or cinnamon-infused raisins.

10. Tamari

This premium Japanese soy sauce with a deep, umami flavor is made from fermented soybeans. It offers a complex taste profile that enhances marinades, stir-fries, and dipping sauces. Gluten-free and full of savory depth.

11. Tamarillo

Tamarillo is the name of a subtropical shrub or small tree and the egg-shaped fruit it produces. It thrives in warm climates, and the fruit’s flesh can be described as a cross between tomatoes and passion fruit.

12. Tamarind

From ancient Ayurvedic medicine to modern kitchens, tamarind bridges time. Its sour notes balance curries, chutneys, and candies alike. The acidity in Thai tom yum, Mexican agua fresca, and even Worcestershire sauce, it’s all tamarind.

13. Tandoor Bread

Baked in a traditional clay oven, tandoor bread offers an awesome contrast of textures: a crispy exterior giving way to a soft, warm inside. Dip or wrap it around your favorite dishes for an experience that’s both comforting and satisfying.

14. Tandoori Chicken

Juicy, succulent tandoori chicken, with its fiery red hue and smoky aroma, is why people around the world simply adore Indian food. It has bold flavors, tender meat, and universal appeal.

15. Tangelo

A citrus hybrid, tangelos are a combination between a tangerine and pomelo. They have the same bright orange hue, slightly pebbled skin, and sweet-tart flavor profile. Look for the telltale pointy stem to distinguish them from oranges.

16. Tangerine

Tangerines, with their thin, easy-to-peel skin and juicy flesh, are a citrus classic. From mandarins to clementines, their varieties abound, each offering a slightly different flavor profile but all sharing that unmistakable zing.

17. Tanghulu

A traditional Chinese treat, tanghulu refers to fresh fruit coated in a glossy, sugary shell, sold on bamboo skewers. Hawthorn was the fruit of choice, back in the Qing Dynasty, but now almost any fruit option is available.

18. Tapas

In Spain, dining is more than just a meal – it’s a social affair. Tapas (or pintxos in the Basque Country), with their diverse array of flavors and textures, encourage shared experiences and lively conversation. These small plates of food nourish the body and the soul.

19. Tapenade

TAPENADE

Originating from Provence, tapenade is a savory spread made from olives, capers, anchovies, and olive oil. You typically pair it with cheese, slather it on crostini, or add some to pastas.

20. Tapioca

Remember those strange beads at the bottom of your tasty bubble tea? Well, those are tapioca pearls. Processed from cassava root, tapioca is commonly used in puddings, bubble tea, or as a thickening agent for a nice chewy texture.

21. Taquitos

Irresistible crispy tortilla rolls filled with savory meats or cheese, then baked golden. Served with salsa or guacamole, they’re a flavorful finger food for any occasion.

22. Taro

Despite its popularity in savory dishes, taro also makes a surprising appearance in desserts! From taro-flavored ice cream in Taiwan to taro bubble tea in China, its subtle sweetness really makes a difference.

23. Tarragon

In ancient times, tarragon was believed to have mystical powers, including warding off evil spirits and providing courage in battle. Today, its power lies in the ability to transform dishes into aromatic masterpieces.

24. Tarts

The elegant French tarte aux fruits, adorned with luscious fruit medleys, the rustic American apple pie, boasting a golden, flaky crust, the exotic Moroccan pastilla, intricately layered, all great reasons to be a fan of tarts.

25. Tartar Sauce

For crispy fish fillets, classic fish and chips, succulent crab cakes, or hearty seafood sandwiches, there’s no better companion than tartar sauce. Its tangy flavor fully complements the delicate taste of seafood, adding creaminess and a zesty kick.

26. Tarte Tatin

Apple Tatin

Legend has it that Tarte Tatin was born from a kitchen mishap, where apples were mistakenly cooked upside down. The result? A heavenly dessert with rich caramel and tender fruit.

27. Tartlets

Tiny tarts with thin, crisp shells, filled with sweet or savory ingredients like fruit, custard, cheese, or vegetables, that cater to various occasions: appetizers, desserts, brunch, tea time, or snacks.

28. Tautog

Often hailed as the perfect candidate for fish tacos, having a dense, white flesh and subtle sweetness. Its scientific name, Tautoga, is derived from the Native American word for “tooth,” a nod to its impressive dental structure.

29. Tea

In the rush of life, find peace in a cup of tea. Whether it’s the boldness of pu-erh, the grace of jasmine, or the coziness of chamomile, each sip brings a quiet moment amid chaos.

30. Teaberry

Native Americans once brewed it for its healing benefits. Today, it lends a nice minty flavor to desserts and beverages, both classic and contemporary. Its elliptical deep-green leaves and particular red berries make it stand out amidst forest foliage.

31. Teacake

Teacakes vary regionally – in England, they’re soft buns with dried fruit, toasted and buttered. Scottish versions are chocolate-covered marshmallow buns. In Southern US teacakes resemble thick cookies.

32. Teff

From the Ethiopian highlands comes teff, a tiny yet nutritious grain. Gluten-free and packed with iron and protein, it’s a staple in Ethiopian cuisine, lending its nutty flavor to hearty stews and spongy injera bread.

33. Telemea

Romanian semi-soft cheese akin to crumbly feta but with a pleasant tanginess. Telemea’s taste falls between the sharpness of feta and the creaminess of brie and it’s a great addition to salads and pies.

34. Tempeh

Indonesian creation, tempeh is a nutrient-rich food made from fermented soybeans. A popular meat alternative in vegetarian and vegan diets, tempeh is firm with an earthy taste.

35. Tempura

Ice-cold water, light mixing, and fresh oil are the secrets to outstanding tempura batter. Dip your choice of seafood – shrimp, squid, or fish – or veggies such as sweet potato, bell peppers, then fry quickly.

36. Tenderloin

Beef Tenderloin with Asparagus and Tomato Salad

A premium cut revered for its tenderness and exquisite flavor. Tenderloin shines in classic dishes like beef Wellington or as filet mignon, often served with a red wine reduction.

37. Tepache (Fermented Pineapple Drink)

Shake up your cooking routine with tepache – the bold, bubbly beverage made from pineapple rinds! Add it to ceviche for a citrusy kick, mix it into barbecue sauce for a tropical twist, or sip it in a cocktail.

38. Tequila

From shots to margaritas, tequila dominates the spirit scene with its versatility and distinctive flavor. With exports reaching over 200 countries and sales topping $2 billion annually, it’s a powerhouse in the beverage industry.

39. Teriyaki

Japanese marinade starring soy sauce, mirin, and ginger. It’s fantastic for marinating meats or drizzling over veggies before grilling. Imbues a sweet-savory aroma to stir-fries, skewers, and rice bowls.

40. Tetrazzini

Born from the creative genius of Italian opera singer Luisa Tetrazzini, this pasta casserole marries al dente noodles with a savory cream sauce, offering a symphony of flavors with every bite.

41. Thai Curry

While Thai food is known for its bold flavors, some variations of Thai curry can be exceptionally spicy. In fact, the ghost chili (bhut jolokia), one of the hottest chili peppers in the world, is sometimes used to make it extra fiery.

42. Threadfin Bream

Freshly caught from coastal waters, threadfin bream inspires a variety of dishes. Try the Malaysian fish head curry or savor it in a Nyonya-style assam pedas – coastal cuisine at its finest.

43. Thresher Shark

Known for having a unique hunting technique, employing their long, whip-like tails to stun prey, such as small fish and squid. Since their meat is very lean, Thresher sharks are sought after for making steaks, kebabs, or fish tacos.

44. Thyme

They say good things come to those who wait, but with thyme, the flavor is “right now”! This earthy herb adds instant depth to roast chicken, hearty stews, and savory pasta sauces.

45. Tiger Prawns

With their striking striped shells and succulent flesh, tiger prawns reign supreme in the seafood kingdom. Whether grilled, fried, or sautéed, their sweet flavor and firm texture makes seafood dishes irresistible.

46. Tigernut

Don’t let its name fool you – tigernut is not a nut but a small root vegetable with a sugary, nutty flavor. Great for snacking or blending into creamy plant-based milk alternatives.

47. Tikka Masala

Chicken Tikka Masala

Despite its Indian-inspired name, this creamy tomato-based curry infused with aromatic spices likely originated in the UK. It’s so popular there that it’s considered one of the national dishes.

48. Tilapia

Tilapia’s affordability and mild flavor make this a kitchen staple for busy cooks. Whether pan-seared, grilled, or broiled, it’s a quick and easy option for pleasant meals any day of the week.

49. Tilefish

Perhaps their most popular use is Tilefish en Papillote, where it’s delicately wrapped in parchment paper with herbs and vegetables, then baked. It comes out moist and tender, infused with aromatic flavors.

50. Tim Tam

Synonymous with Australian snacking, Tim Tam is a cultural icon Down Under. Its delectable chocolate-coated layers of biscuit and smooth filling can be enjoyed with coffee, tea, or crumbled over ice cream.

51. Tiramisu

Italian dessert with coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder. Tiramisu was first assembled in Veneto, probably during the ’60s or ’70s. Serve chilled, either with Marsala wine or a cup of freshly brewed espresso.

52. Tisane (Herbal Tea)

This herbal infusion is made by steeping herbs, flowers, or spices in hot water. Caffeine-free and offering various flavors and health benefits, it’s enjoyed hot or cold for relaxation and wellness.

53. Tiswin (Native American Fermented Drink)

This fermented corn drink played a vital role in Apache and Pueblo cultures. Banned by the US government, its revival reflects a resurgence of indigenous traditions and cultural heritage.

54. Toast

In a rush? Toast has your back. It’s the go-to snack, easily customizable with toppings ranging from peanut butter and honey to gourmet combinations such as smashed avocado and poached egg. Fast, easy, and always reliable for a quick bite.

55. Tofu

Derived from soybeans, tofu’s meat-like texture and protein content make it a prime choice for vegetarians and vegans. Pair it with bold sauces or grill it for a satisfying alternative to meat in tacos, burgers, and more.

56. Tofurkey (Tofu Turkey)

Wondering how to please both meat lovers and vegetarians at your next Thanksgiving gathering? Tofurky is the answer. This savory, herb-infused tofu creation satisfies even the pickiest eaters.

57. Tom Yum

A tangy Thai broth, tom yum melds chili heat with citrusy zing. Fun fact: its name translates to “boiling” in Thai, reflecting the cooking method. Pair with jasmine rice for authenticity.

58. Tomatillo

Don’t be fooled by their appearance – tomatillos are not green tomatoes! Under their papery husks lies a tart, citrus-like flavor that’s essential for authentic Mexican dishes such as salsa verde and pozole verde.

59. Tomato

Could you imagine, tomatoes weren’t widely accepted in Italian cuisine until the late 18th century? Before then, they were primarily grown as ornamental plants due to misconceptions about their edibility.

60. Tomato Soup

From Campbell’s iconic red-and-white cans to homemade recipes passed down through generations, tomato soup holds a special place in American culinary history. Its simplicity and heartiness evoke feelings of home.

61. Torte

The word “torte” is German for cake. Unlike fluffy American cakes, tortes are dense, often flourless, and loaded with nuts, fruits, or chocolate.

62. Tortellini

Authentic tortellini are traditionally served in broth or with a light sauce. Their small size and delicate filling make them perfect for floating in soups or dressed with a simple butter sauce.

63. Tortilla

The Guinness World Record for the largest tortilla was set in Mexico in 2010, measuring a whopping 49.16 meters (161 feet 3.5 inches) in diameter! Just imagine how many tacos it could make!

64. Tostada

Crispy tortilla shell, brimming with savory refried beans, seasoned beef, and zesty pico de gallo. Top with lettuce, creamy avocado, and a sprinkle of cheese for a remarkable Tex-Mex treat.

65. Tostones

Twice-fried plantains, golden and crispy on the outside, tender on the inside. Sprinkled with salt, they’re a delightful Caribbean snack, heavenly with dips or devouring solo.

66. Trail bars

Fuel your adventures with trail bars – nutrient-packed snacks designed for outdoor enthusiasts. With hearty ingredients like oats, nuts, and chocolate chips, they keep you energized and satisfied wherever the trail leads.

67. Treacle

Light treacle, also known as golden syrup, is pale and sweet, while dark treacle, like molasses, is thicker and has a more intense flavor. Both are commonly used in British baking for dishes like treacle tart and sticky toffee pudding.

68. Tres Leches Cake

The tres leches cake comes from Latin America and it’s popular throughout the region. The “three milks” refer to evaporated, condensed, and whole milk, soaked into a sponge cake, creating its signature moist texture.

69. Tri-tip Steak

Tri-tip steak, cut from the bottom sirloin, gained fame in California for its affordability and rich flavor. Its triangular shape and marbling make it a favorite for barbecue enthusiasts and home cooks alike.

70. Trifle

Trifle typically features layers of sponge cake soaked in sherry or fruit juice, followed by custard, fruit (such as berries or peaches), and whipped cream. Variations abound, with some recipes including jelly or nuts.

71. Triggerfish

With over 40 species, triggerfish display a wide range of colors and patterns, from the striking Picasso triggerfish to the intricate lines of the Titan. Be warned though, only some of them are edible.

72. Tripe

While not to everyone’s taste, tripe is found in traditional dishes around the world. From menudo in Mexico to pho in Vietnam and trippa alla Fiorentina in Italy, it has a mild flavor and amazing ability to absorb seasonings.

73. Tripod Fish

With its elongated fins and unique locomotion, the Tripod fish is a mesmerizing inhabitant of the ocean floor. However, its intriguing appearance does not translate to the dinner table, as it is not considered edible.

74. Triticale

Developed in the late 19th century, triticale is a cross between wheat and rye, gaining popularity for its high yield and nutritional value. Throughout the years, it became involved in bread, cereal, and even craft beer production.

75. Tropical Punch

The term “punch” comes from the Hindi “panch,” meaning five, as in 5 ingredients:  alcohol, sugar, lemon, water, and tea or spices. In the US, it refers to commercially available products that do not contain fruit or fruit juice.

76. Trout

Baked Whole Trout with Baked Potatoes & Salsa

Each cooking style for trout – whether grilling, smoking, baking, or pan-searing – offers distinct flavor nuances. Grilling adds a smoky char, smoking infuses a deep, rich flavor, baking retains moisture, while pan-searing with herbs and sauces provides a flavorful crust.

77. Truffles

Truffle hunting is a traditional practice, often involving trained dogs or pigs to sniff out these elusive fungi hidden beneath the forest floor. Black truffles are prized for their robust, musky scent, while white truffles offer a delicate, garlicky aroma. Both types of truffles count among the most expensive mushrooms in the world.

78. Tuatua

Nestled in sandy New Zealand beaches, tuatua shellfish are a local delicacy. Their sweet, briny flavor shines in dishes like fritters and chowders, capturing the essence of coastal cuisine.

79. Tuna

tuna sashimi

Journey through Japan’s sushi bars, Hawaii’s beachside eateries, Italian trattorias, and Western kitchens to savor tuna’s versatility. Experience buttery sushi, tuna carpaccio, refreshing poke bowls, hearty pasta, and convenient salads.

80. Tuna Salad

The classic tuna salad recipe features pan-seared or grilled tuna, mayo and veggies, but try adding herbs, fruits, nuts, or spices for a different take. Dill and cilantro counteract the richness of tuna; grapes, or cranberries bring a sweet-tangy contrast; curry powder and chili flakes turn up the heat.

81. Turban Squash

As the name suggests, this squash variety has a distinct appearance. Roast it for a caramelized sweetness, purée it into creamy soups, or stuff it with savory fillings, it will be tasty either way.

82. Turbot

To enjoy turbot, upscale restaurants often feature signature dishes like Turbot à la Meunière. In this classic French preparation, turbot fillets are dredged in flour, sautéed in butter until golden, and served with a lemon-butter sauce infused with parsley.

83. Turkey

Perhaps the most well-known turkey preparation is the Thanksgiving meal. This process involves meticulous brining, seasoning, and slow roasting, culminating in a golden-brown masterpiece served with mashed potatoes, stuffing and cranberry sauce.

84. Turkish Coffee

Brewed since the Ottoman Empire, Turkish coffee is a symbol of hospitality and tradition. Finely ground beans are boiled with sugar in a cezve, producing a rich, aromatic beverage served in demitasse cups.

85. Turkish Delight

Turkish delight, or lokum, is a confectionary with centuries of history. Made from starch and sugar, it’s flavored with rosewater, citrus, or nuts, becoming soft and chewy. Savored alongside a robust cup of Turkish coffee or herbal tea.

86. Turmeric

From Indian curries to Middle Eastern dishes and trendy golden lattes, turmeric can do it all. Ancient Romans used it as a dye for textiles, and it’s still used in traditional medicine. What a career!

87. Turnip

Turnips are celebrated for their farm-fresh taste and simple subtle sweetness. If you want to add them to your diet, here’s a great turnip soup recipe.

88. Twinkie

Twinkies have transcended their status as a snack food to become a cultural phenomenon. From urban legends to featured delicacies in state fairs, they’re more than just a treat – they’re a symbol of American nostalgia.

89. Tzatziki

Made with Greek yogurt, cucumber, and herbs, tzatziki is low in calories and high in protein, making it a guilt-free indulgence for health-conscious eaters. Dip a pita, spread it over vegetables or meats, top your gyros and souvlaki.

Related: Foods Starting with O
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Related: Foods Starting with Q
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Related: Foods Starting with S

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