80+ Extraordinary Foods That Start With T

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Foods that start with the letter T can be hard to find, but not here! We have compiled a list of some of our favorite foods that start with T.

Foods that start with T 1
Foods that start with T  
Tabasco sauceTea oilToki Apple
TabboulehTeaberryTomatillos
Table spreadTeacakeTomatoes
TacosTeasel GourdTommy Atkins Mango
TaffyTejocoteTonka Bean
TagliatelleTempehToon Leaves
TahiniTempuraTopaz Apple
Tahiti LimesTenderloinTorpedo Onions
Tahitian SquashTendral MelonTortilla
TaleggioTeriyakiTree Nuts
TamariTerrineTremella Mushrooms
TamarilloTerung AsamTreviso Chicory
TamarindTetrazziniTripe
Tampoi FruitThai BasilTriticale
TangeloThelma Sanders SquashTropical Apricot [Berries]
TangerineThimbleberriesTrout
TapenadeThymeTruffles
TapiocaTi LeavesTrumpet Mushrooms
TaranomeTiger NutsTsugaru Apple
TarehTilapiaTubers
TaroTilefishTuna
Taro RootTimun SuriTurban Squash
TarragonTindaTurbot
TartTindoraTurkey
Tatsoi LettuceTiramisuTurkey Tail Mushrooms
TayberryTisaneTurmeric
TeaToast Turnips
Toblerone Twix
Toffee
Tofu

The letter t is the 20th letter in the English alphabet and it can be found in many different foods. Tuna, for example, is a common food that starts with this letter.
A more obscure word to describe dishes starting with t would be toast.

Foods that start with the letter T

1. Tabasco sauce

Tabasco is a brand of hot sauce made exclusively from tabasco peppers, vinegar, and salt. It is produced by the Louisiana-based McIlhenny Company and is frequently used as a dipping sauce for seafood. Although the name comes from the Mexican city of Tabasco, Mexico, the sauce is produced entirely in the U.S.A.


2. Tabbouleh

Tabbouleh is a delicious, refreshing, and crunchy salad dish that is eaten all over the middle east. Usually made with tomatoes, parsley, bulgur (cracked wheat), and other spices, tabbouleh is great to make during the hot summer months, when tomatoes are in season.


3. Table spread

A table spread is a salad and a main course in one dish, made with a variety of vegetables (or meat), cheese and a creamy dressing. This type of salad is served at room temperature, which makes it the perfect choice for summer buffets and potlucks.


4. Tacos

Tacos are a delicious Mexican food that is part of their culture. Traditionally, they are made out of corn or flour tortillas that are filled with beef, pork, chicken, fish, or vegetables. The fillings are topped with salsa, guacamole, sour cream or cheese, and sometimes lettuce, tomatoes, and onions.


5. Taffy

Taffy is a sweet, chewy candy made by stretching out boiled sugar. It is typically sold on a wooden stick or as a cut-out. There are two types of taffy, salt water taffy and traditional taffy. Saltwater taffy is a little bit harder than traditional taffy, however it is not as sweet. Traditional taffy is the most common taffy that is made in the United States. The texture of this taffy is a little softer than saltwater taffy, and it has a sweeter flavor. It is more of a milky white color.


6. Tagliatelle

Tagliatelle is a type of pasta popular in Italian cuisine and is one of the most popular pasta shapes in the country, along with spaghetti, which is another popular type of pasta that is often served at the same time as tagliatelle.


7. Tahini

Tahini, also known as sesame butter, is a creamy paste made by grinding sesame seeds. The consistency of tahini is similar to that of natural peanut butter, except that tahini is made from sesame seeds rather than peanuts. Tahini has a rich, buttery flavor. It’s commonly used to add flavor and texture to hummus and other Middle Eastern spreads.

8. Tahiti Limes

Tahiti limes are a type of lime that has a different texture and flavor than regular limes. These limes have a rough, bumpy texture and a strong floral taste.


9. Tahitian Squash

Tahitian Squash is a warm-weather squash native to Mexico and Central America. Despite its tropical origins, it is easy to grow in a cool climate, and its tropical flavor is a wonderful addition to the cool weather harvest. It is also known as Mexican Buttercup, Cushaw, and Winter Squash. The flesh is orange to deep yellow in color. The rind is hard, and it is up to an inch thick. The texture of this squash is mealy and starchy.


10. Taleggio

Taleggio is a semi-soft Italian cheese made from cow’s milk. It has a washed rind and is usually aged for a few months. It is a very popular cheese and is often made in a variety of sizes. Taleggio originated in Val Taleggio, a commune in Lombardy, Italy, where it is still produced.


11. Tamari

Tamari is a traditional Japanese soy sauce that’s made without wheat. The word tamari means ‘flavor’ or ‘to taste’ in Japanese, and the main difference between it and regular soy sauce is that tamari has a richer, darker color and a milder, more complex flavor than soy sauce. Tamari is made with a mixture of soybeans, water, and either wheat or barley. It’s aged for a longer period of time than soy sauce, which means it has a thicker consistency and a more complex flavor. Tamari is commonly used in Japanese cooking and it’s also a good choice for dipping sauces.


12. Tamarillo

Tamarillo is a sweet, tropical fruit that hails from New Zealand, parts of South America and parts of the southern United States. Tamarillos have a taste and texture similar to that of a pear, and the pulp is either yellow or green depending on the variety. The flavor of tamarillos is a bit tart, and the flesh is a little easier to eat than that of most other fruit as it doesn’t have a lot of seeds.


13. Tamarind

Tamarind is a tropical fruit that is also used as a savoury ingredient, especially in Indian and African cuisine. It is a legume that grows in tropical regions of the world, and is related to the other legumes.


14. Tampoi Fruit

Tampoi fruit is one of the many tropical fruits that are grown in Asia. It is a small, green fruit that grows on a palm tree. The fruit grows in clusters and has a rough, green outer skin. The pulp of the fruit is a yellow-orange color similar to a mango, and it has a sweet taste.


15. Tangelo

Tangelo is an orange hybrid that was produced by crossing a tangerine and a pomelo. It is also known as Honeybell, Honey Tangerine, and Tarocco. Tangelo is a cross between a tangerine and a grapefruit. Depending on the climate, the tangelo reaches maturity in the fall and winter months.


16. Tangerine

Tangerines are a type of citrus fruit that come in many different colors. Depending on the tangerine, it may be sweet and tangy, or sour and slightly bitter. The skin may be bright orange, or a pale yellow. Tangerines originated in China, and spread to the Mediterranean and North Africa. Today, they are grown in many tropical and semi-tropical areas, and are available year-round.

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17. Tapenade

Tapenade is a condiment that’s most often associated with the Mediterranean, but it’s also eaten in France, Italy, and Brazil. The most classic version of this spread is made by blending olives, capers, and anchovies, but the ingredients vary from dish to dish. Tapenade is usually served on crackers, and it’s often a condiment for boiled meat dishes such as chicken and fish.


18. Tapioca

Tapioca is a starch extracted from the cassava root and is the main ingredient in tapioca pudding and also used to make tapioca pearls. Tapioca is commonly used for thickening soups and puddings, and in the case of tapioca pearls, as an addition to bubble tea drinks.


19. Taranome

Taranome is short for taran-omega-3. Taranome is the name of a new fish product that has omega-3 fatty acids in it. Taranome is also the name of the brand that is producing this fish.


20. Tareh

Tareh is an ancient Persian soup that’s been enjoyed for centuries. It’s made with wheat berries, herbs, dried fruits, onions, and spices. This soup is a nutritional powerhouse with ingredients that are known to benefit the heart, blood, and digestion


21. Taro

Taro is a starchy vegetable that is used in snack foods, desserts, and side dishes. It is a root crop that is native to Southeast Asia, Africa, and the South Pacific, and it can be grown in tropical areas that have consistently warm temperatures. In the United States, it is mainly used to make taro chips, which can be purchased at many supermarkets.


22. Taro Root

Taro root is a common ingredient in Polynesian cuisines and has been a staple food for many Pacific Islanders for centuries. When cooked, the starchy root becomes smooth and creamy, sometimes with a slight hint of nutty flavor. It is especially popular in Hawaiian cuisine, where it is known as taro.


23. Tarragon

Tarragon is an herb that is used in many recipes. It can be used in a variety of ways. Tarragon can be used in vegetables such as spinach, fish, chicken, and potatoes. It is also used to flavor vinegar, sauces, and even meat.


24. Tart

Tart is a type of fruit that is also known as a berry, and is typically used as a flavor or as an ingredient in other preparations. Typically, tart fruit is sour and acidic. In some cases, the acidity is so strong that it can cause a burning sensation in the mouth. In others, the acidity may be so subtle that it is barely noticeable.


25. Tatsoi Lettuce

Tatsoi is a leafy green vegetable that is generally cooked and commonly eaten in Asian cuisine. It is available in most produce sections during the summer months. It is a member of the brassica family, and it is a cousin to mustard greens and kale. Tatsoi is commonly used in salads or stir-fries in Asian countries.


26. Tayberry

As a spicy member of the blackberry family, tayberry is a relatively young fruit, bred in the 1990s from a cross between a blackberry and a raspberry. Tayberries are smaller than blackberries and are very similar in taste and appearance. Tayberries are a popular fruit for home gardeners and small farmers, who enjoy their spicy taste.


27. Tea

Tea is a beverage made by infusing leaves, flowers, seeds, and fruits in hot water. The leaves and flowers are generally from the Camellia sinensis plant, and the seeds and fruits are from other plants. It’s possible that the same leaves, flowers, seeds, and fruits are also used to make herbal teas. However, the term herbal tea is more often used for beverages that contain herbal ingredients other than the tea plant.


28. Tea oil

Tea oil is a very popular oil, which has originated from the oil plants, Camellia seeds. Those seeds are filled with many health benefits and it is also quite delicious. There are several different ways to extract oil from Camellia seeds. One of the most popular methods is to mix the seeds with oil and heat it for a few hours.


29. Teaberry

Teaberry is a non-carbonated fruit-flavored soda that is packaged in a glass bottle, and is known for its distinctive red color. Teaberry is made with real fruit juice and natural flavors, and is caffeine-free.


30. Teacake

Teacake is a confection of American origin, made of sugar, flour, butter, eggs, and flavoring. The modern teacake is similar to the original, with the most important differences being the use of salted butter, and the absence of acid, such as vinegar or lemon juice.

31. Teasel Gourd

Teasel is a gourd which is grown for its dried seeds and the fibers found inside the fruit. The use of the fibers is called teasel gourd. The seeds of these gourds, are eaten after the gourds have been dried. Teasel gourd is native to India and is also grown in Europe, Africa and North America. It is used in making baskets, mats and other crafts, or simply for decoration. Teasel gourd is also used in the treatment of kidney stones, urinary problems and arthritis.


32. Tejocote

Tejocote is a small round fruit that grows on hardy trees in the wild regions of Mexico. It is a green fruit that has hints of the taste of apples, citrus, and cucumber. The fruit is primarily used as a main ingredient in the preparation of traditional Mexican beverages and in the making of candies.


33. Tempeh

Tempeh is a fermented soybean product originating in Indonesia. It is made by a natural culturing and controlled fermentation process that binds the soybeans into a cake form. The fermentation process causes the formation of the natural tempeh culturing agent, called tempeh starter, which is composed of a natural consortium of soybean-specific bacteria and yeasts.


34. Tempura

Tempura is a kind of Japanese food. You can find tempura in Japanese restaurants and sometimes in Japanese cafes. Tempura is a mix of many snacks. They are usually fried fish, chicken skewers, vegetables, and sometimes fruit. Tempura is eaten with soy sauce.


35. Tenderloin

Tenderloin is a beef cut from the loin, and is prized for its tender texture. The term is often used to refer to a specific cut, the beef tenderloin, which is taken from the primal loin. The tenderloin is the most well-known cut of beef in the United States, however, the term is also used in other English speaking countries as a synonym for “loin” or “loin roast.” In other countries, it is referred to as a filet mignon or entrecôte.


36. Tendral Melon

Tendral melon is a hybrid fruit that originates in Asia, and is a cross between a honeydew melon and a cantaloupe.


37. Teriyaki

Teriyaki is a Japanese culinary technique of meat or fish marinated in a soy sauce based sauce, and grilled or broiled before serving. The word teriyaki derives from the word teri, which refers to the shiny appearance of the meat after cooking.


38. Terrine

A terrine is a savory, cooked, mousse-like dish made of pureed meat, fish, or vegetables that is poured into a mold, which is then refrigerated until the terrine is firm. It is usually served cold, and it is often used as an appetizer or as a spread for bread. A terrine can be served hot, but it is not as common. When served hot, it is often referred to as a terrine au torchon.


39. Terung Asam

Terung Asam is a traditional fruit from Indonesia that smells like passion fruit. It is a healthy fruit that contains natural anti-oxidants that helps to reduce the risk of cancer. It also helps to reduce blood pressure, cholesterol and prevent heart attack. It is also good for weight loss.


40. Tetrazzini

Tetrazzini is an old-school dish of baked frittata-like casserole that’s named for the Italian opera singer Luisa Tetrazzini.

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41. Thai Basil

Thai basil has a strong taste that is slightly spicy, but not as potent as the flavor of its close relative, holy basil. Thai basil has a strong, pungent smell. It is often used in Southeast Asian cuisines. Unlike the Italian basil or sweet basil, Thai basil leaves are typically used whole, rather than chopped.


42. Thelma Sanders Squash

Thelma Sanders Squash is a family of winter squash. Thelma Sanders Squash is the highest yielding of the Greene’s Hybrids and is also has the highest yield of any squash hybrid currently in production.


43. Thimbleberries

Thimbleberries are a delicious and healthy fruit native to North America. While they are not very well known, thimbleberries are easy to identify and can be found in many places.


44. Thyme

Thyme is a culinary herb. It is a member of the mint family and has an aromatic, fresh flavor. A perennial herb, it is used as a garnish or flavoring in cooking. It is native to the Mediterranean region and is now grown and harvested in many countries. It is a key ingredient in many popular dishes, including stuffing, soups, sauces, and meat and vegetable dishes.


45. Ti Leaves

Ti leaves are a delicate , young, and tender part of the Ti Plant or Cordyline frutescens. They are best known as a feature of traditional Hawaiian cooking. This plant is a member of the lily family and it is part of a group of plants called monocots.

46. Tiger Nuts

Tiger nuts, also known as Earth almonds, is a species of nuts. They are consumed by many people from different countries. Tiger nuts are produced from the seeds of the Colocynthis, a flowering plant. The plant bears white, pink or purple flowers. The fruits and seeds of the plant contain a toxin called colocynthin, therefore, they must be consumed with caution.


47. Tilapia

Tilapia is a popular and inexpensive fish that is often prepared in a variety of ways. It is a freshwater fish that is native to Africa, and was introduced into Latin America and the Caribbean during the early 1980s.

48. Tilefish

Tilefish is a fish native to the Mediterranean and the Black Sea with a mild and slightly sweet flavor. It’s also been called the “king of fish” because of its rich, flaky texture and versatility. Tilefish is often available fresh, though it can also be found frozen; either way, the flesh should be firm and white, with clear eyes and moist skin.


49. Timun Suri

Timun Suri, is a type of sweet, fresh tropical fruit that is peeled and sliced before eating. It is available seasonally like Mangosteen.


50. Tinda

Tinda is a vegetable that belongs to the gourd family. It is commonly known as Snake Gourd, and is widely used in Indian and Sri Lankan cuisine. It is typically cooked and eaten on its own, or cooked with other vegetables to make a delicious and nutritious curry dish.


51. Tindora

Tindora is a vegetable in many Indian and South Asian cuisines. While it has a taste that is slightly bitter when raw, it is a popular choice in Indian vegetarian dishes. In addition, tindora is also cooked and served with meats. Tindora is typically found in Asian and Indian markets.


52. Tiramisu

Tiramisu is a very famous Italian dessert made from coffee and ladyfingers with a sweet and creamy Mascarpone cheese layer.


53. Tisane

Tisane is the french word for tea, and like “green tea” is used to describe a wide variety of herb-based beverages. In general, tisanes don’t contain leaves from the Camellia sinensis plant. Instead, herbs, flowers, and other plants are used to create a variety of beverages that are often enjoyed for their medicinal properties and calming or uplifting effects. Some of the more common ingredients in tisane include chamomile, mint, and dandelion.


54. Toast

Toast is the browned slices of bread served with butter or margarine and other toppings


55. Toblerone

Toblerone is a Swiss chocolate bar that has a triangular prism shape. It’s manufactured by Theodor Tobler and his descendants in Bern, Switzerland. It’s also available in a number of flavors, including coffee, honey, almond, and nougat.


56. Toffee

Tofee is a toffee flavored candy bar with a hard chocolate coating and toffee flavored cream filling, and is made by the Cadbury company. It has been popular in England since the 1960s.


57. Tofu

Tofu, or bean curd, is made when soy milk is coagulated by either natural or artificial means. You might hear it called bean curd cheese. As the curd is pressed, it becomes firm and an impenetrable block. The best tofu is made from organic soybeans and is processed only with water. Tofu has a smooth, custard-like texture and a subtle flavor. It’s low in calories and a good source of protein and minerals. It’s also cholesterol free. Tofu is a great alternative to meat or cheese in many recipes.


58. Toki Apple

Toki Apple is a fruit that occurs naturally in Japan and in Europe and America. It is also known as “Japanese Pear” or “Asian Pear”. It is not a pear and is not an apple. It is a fruit that is not easily grown in the US because of it’s sensitivity to temperature changes. The fruit itself is often eaten raw once it is ripe. It can also be used to make jelly and wine.

59. Tomatillos

Tomatillos are also considered as a vegetable, but botanically it is a fruit. Tomatillos are the container for a favorite salsa ingredient (the green tomato-like fruit) which has a papery outer skin.


60. Tomatoes

Tomatoes are the most popular fruit/vegetable/whatever you want to call it, in the United States. You can find it in drinks, soups, salads, stews, pasta , and even in sandwiches. They are also used to make ketchup.


61. Tommy Atkins Mango

Tommy Atkins mango is a variety of mango that is cultivated in India and exported worldwide. It is named after the British army soldier, Tommy Atkins, whose image was used by the British army during the 18th century on their uniforms. It has a yellow skin and is oblong in shape. Although it is not as sweet as some varieties of mangoes, Tommy Atkins mango is undeniably juicy.


62. Tonka Bean

The Tonka bean is a legume that is harvested from an evergreen tree native to South America. The beans are very difficult to find in stores, and in some countries they are illegal, because they are toxic. The beans are primarily used to create a vanilla substitute in cooking, but can also be used to create a liqueur with hints of almond, licorice and cinnamon.


63. Toon Leaves

Toon Leaves is a new kind of vegetable that no one understands. It’s a vegetable that’s not a vegetable, and it comes with a variety of different flavors. And in some states, Toon Leaves are illegal.


64. Topaz Apple

As the name suggests, Topaz Apples are a variety of apple that have a reddish skin and flesh. They were discovered by an amateur breeder in the United States in the early 1980s and quickly became a hit.  They are especially popular for use in pies and tarts, where their red coloring makes them especially lovely, but they are also excellent for snacking. Topaz apples are usually available in the late fall and winter months in the United States, and should be firm but not hard. When you squeeze them, they should be yellowish red in color, and they should smell faintly of apple.

65. Torpedo Onions

A torpedo onion is a variety of onion that has a unique torpedo-shaped bulb. The onion is distinct from other onions in that it is smaller in size and has a milder flavor, making it a popular ingredient for many chefs. The torpedo onion is a popular choice for those looking to make homemade onion soup as it is easily sliced and will keep its flavor even after boiling.


66. Tortilla

Tortillas are flat, thin, round, unleavened bread made to be cooked on a comal or in a frying pan, made from corn or wheat. It is a staple food in Mexico and Central America and is an important part of the Mexican culture. They are made with corn or wheat flour. And also have been called “tortillas” or “soft tortillas”.

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67. Tree Nuts

Tree nuts are a great addition to a healthy diet, but they’re not for everyone. Whether you’re allergic to them or simply prefer other types of food, knowing which tree nuts are safe and which you should avoid can be tricky.


68. Tremella Mushrooms

Tremella mushrooms are a fungus that is related to jelly fungus. The fruiting body of the mushroom is a gelatinous mass that is often found on deciduous trees and logs. The fruiting body is generally white in color, though it can also be yellow or pink. When the fruiting bodies are young and fresh, they are firm and can be eaten raw. However, as the mushroom ages, the fruiting body becomes soft and gelatinous.

69. Treviso Chicory

Treviso Chicory is a vegetable that is often confused for a radicchio, but it is not. In fact, it is more closely related to endive and escarole. It is green in color and is used in Italian dishes. It is also used in salads.


70. Tripe

Tripe is the stomach of a cow, a pig, a sheep, or a calf. It is a nutritious and inexpensive food that has been eaten for thousands of years. Tripe is also known as “visceral”, “shin” or “twaar” in other parts of the world, and although it was popular in the past, it has become less popular in the USA and other Western countries.


71. Triticale

This is probably not a food you have ever heard of, but it is not a grain that goes by many names. It is a hybrid grain that is a cross between wheat and rye, and it has a nutty, rich flavor that makes it perfect in soups and stews. People who are gluten intolerant may even be able to eat it; only the wheat and rye are removed from triticale, so those who are allergic to these two grains will not encounter any problems.


72. Trout

Trout roe, also known as egg caviar or lake caviar, is the reproductive material of the trout fish, which is harvested and often sold as a delicacy. Trout roe is somewhat unusual because it is edible and can be enjoyed raw or cooked.


73. Truffles

Truffles are a fungi that originated in Europe and is now cultivated all over the world. An important factor in the flavor and aroma of truffles is terpenes, which are aromatic hydrocarbon compounds found in plants and animals. These compounds can be used to describe the flavor of truffles, and different species of truffles have different terpene profiles.


74. Trumpet Mushrooms

Trumpet mushrooms are a variety of wild mushroom that are native to North America. In fact, the name “trumpet” is derived from their resemblance to the horn of a trumpet. Even though they’re considered poisonous in large quantities, they’re popular in a variety of cuisines and are a common ingredient in Italian and French dishes.

75. Tsugaru Apple

Tsugaru apple is a type of apple that is grown in the Tsugaru region in the northern of Japan. The Tsugaru region is famous for its apples and many apple products. The influence from Tsugaru’s climate and the water from its rivers is believed to be the reason for the rich flavor of the apples. The apples are also said to be among the best apples in Japan.


76. Tuna

Tuna is a fish with two large dorsal fins, a tail fin, and a fleshy body. The meat of a tuna is a dark red, and the flesh is more pink than red. You can eat tuna raw, but it is more commonly eaten as seared, baked, grilled, or canned. Tuna is a popular source of nutrients like omega-3 fatty acids, protein, and vitamin E. Many people enjoy tuna for its taste, texture, and versatility.


77. Turban Squash

Turban Squash is a winter squash that is a lot like pumpkin, but shaped like a large egg, and with a thin, hard, turban-like shell. The flesh is orange, and when cooked, it tastes like a combination of pumpkin and sweet potato. It is often used in the same way as pumpkin in cooking.


78. Turbot

Turbot is a white fish, it is known for its white flesh, the taste is delicate and sweet, and it is very suitable for steaming, frying, braising, and other hot dishes. Turbot is a kind of flat fish, the body is round and flat. The color of the turbot is red and it is very beautiful. The body is thin and the scale is small, the meat is white and soft.

79. Turkey

Turkey is more than just a Thanksgiving meal. It can be a delicious dinner any time of year. Whether you want to bake it, fry it or grill it, you can create a meal with turkey that your family is sure to love.

80. Turmeric

Turmeric is the spice that is used in curry powder, but it is also used for medicinal purposes. The active ingredient in Turmeric is curcumin, which has anti-inflammatory properties. Turmeric is an antioxidant, which means it protects against cellular damage, and has anti-inflammatory properties.


81. Turnips

Turnips are a root vegetable that can grow as a biennial, or in some cases as an annual, depending on the climate they are grown in. Generally, turnips are grown in cooler climates (such as in many areas of Europe) while radishes are grown in warmer climates (such as in many areas of Asia). Both are parts of the same plant family

82. Twix

Twix is a candy bar made by Mars, Incorporated, and sold in many countries around the world. Twix was originally sold as a different bar in the Netherlands, as a product called “Marsman.”

Final Thoughts

If you’re a fan of the letter “t,” then this list is for you. A lot of food starts with the letter, so be sure to try some out and explore all that it has to offer your taste buds. Comment below if there are any foods we missed!

Foods That Start With T

Foods That Start With T

Yield: 80
Prep Time: 6 minutes
Total Time: 6 minutes

Foods that start with the letter T can be hard to find, but not here! We have compiled a list of some of our favorite foods that start with T.

Ingredients

  • 1. Tabasco sauce
  • 2. Tabbouleh
  • 3. Table spread
  • 4. Tacos
  • 5. Taffy
  • 6. Tagliatelle
  • 7. Tahini
  • 8. Tahiti Limes
  • 9. Tahitian Squash
  • 10. Taleggio
  • 11. Tamari
  • 12. Tamarillo
  • 13. Tamarind
  • 14. Tampoi Fruit
  • 15. Tangelo
  • 16. Tangerine
  • 17. Tapenade
  • 18. Tapioca
  • 19. Taranome
  • 20. Tareh
  • 21. Taro
  • 22. Taro Root
  • 23. Tarragon
  • 24. Tart
  • 25. Tatsoi Lettuce
  • 26. Tayberry
  • 27. Tea
  • 28. Tea oil
  • 29. Teaberry
  • 30. Teacake
  • 31. Teasel Gourd
  • 32. Tejocote
  • 33. Tempeh
  • 34. Tempura
  • 35. Tenderloin
  • 36. Tendral Melon
  • 37. Teriyaki
  • 38. Terrine
  • 39. Terung Asam
  • 40. Tetrazzini
  • 41. Thai Basil
  • 42. Thelma Sanders Squash
  • 43. Thimbleberries
  • 44. Thyme
  • 45. Ti Leaves
  • 46. Tiger Nuts
  • 47. Tilapia
  • 48. Tilefish
  • 49. Timun Suri
  • 50. Tinda
  • 51. Tindora
  • 52. Tiramisu
  • 53. Tisane
  • 54. Toast
  • 55. Toblerone
  • 56. Toffee
  • 57. Tofu
  • 58. Toki Apple
  • 59. Tomatillos
  • 60. Tomatoes
  • 61. Tommy Atkins Mango
  • 62. Tonka Bean
  • 63. Toon Leaves
  • 64. Topaz Apple
  • 65. Torpedo Onions
  • 66. Tortilla
  • 67. Tree Nuts
  • 68. Tremella Mushrooms
  • 69. Treviso Chicory
  • 70. Tripe
  • 71. Triticale
  • 72. Trout
  • 73. Truffles
  • 74. Trumpet Mushrooms
  • 75. Tsugaru Apple
  • 76. Tuna
  • 77. Turban Squash
  • 78. Turbot
  • 79. Turkey
  • 80. Turmeric
  • 81. Turnips
  • 82. Twix

Instructions

    1. Pick any 3 familiar foods that start with P
    2. Choose any other 3 food items that are not that familiar to you.

Did you make this recipe?

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Foods by alphabet

Foods that start with AFoods that start with B
Foods that start with CFoods that start with D
Foods that start with EFoods that start with F
Foods that start with GFoods that start with H
Foods that start with IFoods that start with J
Foods that start with KFoods that start with L
Foods that start with MFoods that start with N
Foods that start with OFoods that start with P
Foods that start with QFoods that start with R
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Foods that start with T 2

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