"be different colours depending on the flavour of the jam used to fill them. ""Tarte Tatin"" is an upside-down tart, of apples, other fruit, or onions. Savoury tarts include quiche, a family of savoury tarts with a mostly custard filling; German Zwiebelkuchen 'onion tart', and Swiss cheese tart made from Gruyere. Tart A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a"
"Thaumatin Thaumatin (also known as talin) is a low-calorie sweetener and flavour modifier. The protein is often used primarily for its flavour-modifying properties and not exclusively as a sweetener. The thaumatins were first found as a mixture of proteins isolated from the katemfe fruit (""Thaumatococcus daniellii"" Bennett) of west Africa. Some proteins in the thaumatin family of sweeteners are roughly 2000 times more potent than sugar. Although very sweet, thaumatin's taste is markedly different from sugar's. The sweetness of thaumatin builds very slowly. Perception lasts a long time, leaving a liquorice-like aftertaste at high usage levels. Thaumatin is highly water-soluble,"
"Tartaric acid Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative"
"and meso-tartrate, it forms stubby and prismatic crystals and displays a solubility that decreases with temperature. This suggests control of precipitant chirality may be an important factor in protein crystallization in general. Thaumatin Thaumatin (also known as talin) is a low-calorie sweetener and flavour modifier. The protein is often used primarily for its flavour-modifying properties and not exclusively as a sweetener. The thaumatins were first found as a mixture of proteins isolated from the katemfe fruit (""Thaumatococcus daniellii"" Bennett) of west Africa. Some proteins in the thaumatin family of sweeteners are roughly 2000 times more potent than sugar. Although very"
"Tartar sauce Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles, capers and parsley. It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish fingers, among many other dishes. Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil,"
"boost collagen production, fight sun damage and aging skin, brighten dark spots, and repair skin. Vitamin E helps with aging and helps keeps the skin hydrated and calm. In addition to focusing on natural ingredients, Tarte Cosmetics does not use parabens, mineral oil, synthetic fragrances, or gluten in their products. Parabens are excluded because they are known to disrupt hormones. Mineral oil is also not included because it is not beneficial to the skin, it clogs pores, and it can be contaminated with toxins. Synthetic fragrances are avoided due to the risk of allergic reactions. Gluten is not included in"
"Tartrate A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. The formula of the tartrate dianion is OOC-CH(OH)-CH(OH)-COO or CHO. The main forms of tartrates used commercially are pure crystalline tartaric acid used as an acidulant in non-alcoholic drinks and foods, cream of tartar used in baking, and Rochelle Salt, commonly used in electroplating solutions. As food additives, tartrates are used as antioxidants, acidity regulators, and emulsifiers. Examples include In wine, tartrates are the harmless crystalline deposits that separate from wines during fermentation and aging. The principal component of this deposit is potassium"
"as a chelating agent for complexing micronutrients in soil fertilizer and for cleaning metal surfaces consisting of aluminium, copper, iron, and alloys of these metals, respectively. Tartaric acid Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an"
"since the 19th century. Tartar sauce Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles, capers and parsley. It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish fingers, among many other dishes. Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli"
"Tarte cosmetics because gluten can be absorbed through the skin and cause serious reactions to those that have celiac disease. Tarte is a cruelty free makeup brand. They have confirmed that they do not test on animals or sell products where animal testing is legal. Tarte is certified by PETA. As an entire line Tarte is not 100% vegan, but some of their individual products contain only vegan ingredients. Makeup: Foundation, Concealer, Primers, Setting Powders, Blush, Bronzer, Contour & Highlight, Eyeshadow, Mascara, Eyeliner, Eyebrow powder & pencils, False Lashes, Liquid Lipstick, Lip Gloss, Lip Liners, and Lipstick Skincare: Face Oils"
"Tomatine Tomatine (sometimes called tomatin or lycopersicin) is a glycoalkaloid, found in the stems and leaves of tomato plants, and in the fruits at much lower concentrations. It has fungicidal, antimicrobial, and insecticidal properties. Chemically pure tomatine is a white crystalline solid at standard temperature and pressure. Tomatine, as well as the closely related aglycon (or aglycone) derivative tomatidine have been shown to have multiple health benefits. Tomatine is sometimes confused with the glycoalkaloid solanine, which is found in potatoes. Tomatoes were brought to Europe in the early 1500's. The English botanist John Gerard was one of the first cultivators"
"tart – the firmness of its pastry, or the consistency of its filling – also vary. Traditionally, the English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the French-Canadian sugar pie, or the base of the U.S. pecan pie without the nut topping. The butter tart is different from pecan pie in that it has a ""runnier"" filling due to the omission of corn starch. Often raisins, walnuts or pecans are added to the traditional butter tart. However purists contend that such additions should not be allowed. More exotic flavours are also produced by"
"The tartle of maroilles Tartle of “maroilles” Tartle of ""maroilles"" is a main course dish found in a dinner setting. Also referred to as ""Flamiche with maroilles"", the meal option came to be a specialty in Thiérache, France and Avesnes, France. It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream. It is served at a hot temperature. While often found as a main course, Tartle of Maroilles can be accompanied with a wide range of salads, delicatessen, ciders, or a variety of wine. It is generally made with a leavened dough (of"
"soup is flavored with tarragon. ""cis""-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from the tarragon plant. ""A. dracunculus"" oil contained predominantly phenylpropanoids such as methyl chavicol (16.2%) and methyl eugenol (35.8%). Gas chromatography/mass spectrometry analysis of the essential oil revealed the presence of ""trans""-anethole (21.1%), α-""trans""-ocimene (20.6%), limonene (12.4%), α-pinene (5.1%), ""allo""-ocimene (4.8%), methyl eugenol (2.2%), β-pinene (0.8%), α-terpinolene (0.5%), bornyl acetate (0.5%) and bicyclogermacrene (0.5%) as the main components. The organic compound capillin was initially isolated from ""Artemisia capillaris"" in 1956. James Andrew Beard American cookbook author, teacher, syndicated columnist and television personality was quoted as"
"their allergenic properties minimally reduced by gastroduodenal digestive processes, but not by heating. Within West Africa, the katemfe fruit has been locally cultivated and used to flavour foods and beverages for some time. The fruit's seeds are encased in a membranous sac, or aril, that is the source of thaumatin. In the 1970s, Tate and Lyle began extracting thaumatin from the fruit. In 1990, researchers at Unilever reported the isolation and sequencing of the two principal proteins found in thaumatin, which they dubbed thaumatin I and thaumatin II. These researchers were also able to express thaumatin in genetically engineered bacteria."
"(e442, soya lecithin, e492), palm oil, raising agents (e500, e501, e341), salt, gelling agent (pectin), flavouring. In Canada, the ingredients are: sugar, modified milk ingredients, malted milk powder (malted barley, corn syrup, modified milk ingredients, wheat flour, modified and hydrogenated palm oil, sugar, wheat gluten, sodium bicarbonate, potassium bicarbonate, salt), cocoa butter, cocoa mass, corn syrup, palm and palm kernel oil, lactose, malted barley extract, soy lecithin, ammonium salt of phosphorylated glyceride, pectin, sorbitan tristearate, artificial flavour. In Australia and New Zealand, the ingredients are: sugar, milk solids, cocoa butter, glucose syrup (sources include wheat), barley malt extract, cocoa mass,"
"Tarte al d'jote The Tarte al d'jote is the culinary speciality of the city of Nivelles, Belgium. The main ingredient is chard (""d'jote"" in the local dialect of Walloon), cream cheese (the boulette of Nivelles), and butter. In 1980, the Confrérîye dèl Târte al D'jote (Brotherhood of the Tarte al D'jote) was founded with the objective of preserving the cultural, folkloric and gastronomic heritage of Nivelles. One of the missions of the Confrérîye is to promote this speciality, whose first mention traces back to 1218. All year long, its members meet and through blind tasting and well defined criteria, give"
"were required to make twelve flatbreads; six with yeast, six without. They were given two and a half hours to complete the task. For the technical challenge, they had to make an eight-strand plaited loaf in two hours using a recipe from Paul. For the showstopper bake, the bakers were given four hours to make 24 bagels: 12 sweet, and 12 savoury. The classic tarte tatin was set as the signature challenge. The tarte tatin could be sweet or savoury, and had to be finished in two and half hours. Baking a treacle tart was set as the technical challenge"
"Mince and tatties Mince and tatties is a popular Scottish dish, consisting of minced beef and mashed potato. It sometimes contains other vegetables or thickening agents. It has had a longtime connection to school dinners, while other chefs have attempted to modernise the dish. There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially the dish consists of varying amounts of minced beef, onions, carrots or other root vegetables, seasoning and stock. Some cooks add thickening agents such as flour, oatmeal or cornflour. Despite concerns that British people are no longer"
"Juice Margarita, Chocolate Cherry, Chocolate Chili, Chocolate Mint, Coconut Amaretto, Coffee, Crème de Cacao (dark and white), French Vanilla, Ginger, Hazelnut, Mad Melon, Melon, Orange Curaçao, Peachtree, Razzmatazz, San Tropique Tropical Rum, sloe gin, triple sec, and Wild Strawberry. Crème de Noyaux, Crème de banane, Crème de Cacao (white and dark), Crème de Café, Crème de Cassis, and Crème de menthe (green and white). Apple Barrel, BlueBerry, ButterShots, Crantasia, HotDamn! (100-proof Cinnamon and 30-proof Cinnamon), Key Largo Tropical, Mountain Strawberry, Old Tavern Root Beer, Peach, Peppermint, Pomegranate, Spearmint, Tropical Pineapple, and WilderBerry. Also the tart ""Puckers"" line, which includes Berry"
"garlic, lemon juice), with certain other ingredients added. In many places, cream of tartar is used. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped pickles or prepared green sweet relish, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard. The sauce and its name have been found in cookbooks"
"tarragon filling. They became a festive dish for the urban middle class in the 17th century, and spread to rural households two centuries later. They were incorporated into everyday cuisine at the beginning of the 20th century. The most common ingredients of the pastry are flour – most commonly wheat or buckwheat – mixed with egg, oil, warm water and salt. These are then mixed together and the dough rolled out into a thin layer. The filling can be either sweet or savoury; the most common fillings are apple, walnut, poppy seed, cottage cheese or tarragon. The chosen filling is"
"vitamins (niacin, thiamin, riboflavin), vegetable gum (carrageenan), flavour enhancers (627, 631), spice extract. According to Mars Customer care: ""In 2013, we removed vitamins Thiamin (B1), Riboflavin (B2) and Niacin (B3), as well as two flavour enhancers, and found this to benefit some consumers sensitive to those vitamins, without impacting taste or texture"". However, some natural vitamins remain from the raw ingredients, approximately: Promite Promite is the registered brand name for a dark brown, salty food paste mainly used as a spread on sandwiches and toast similar to the better-known Vegemite and Marmite. Promite was invented in the 1950s by Henry"
"DATEM DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough. It is added to crusty breads, such as rye to impart a springy, chewy texture, as well as in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings. Although the exact mechanism is not well understood, DATEM appears to interact with the hydrophobic parts of gluten, helping its proteins unfold and form cross-linked structures. DATEM is composed of mixed esters of glycerin in which one or more of the"
"Tartiflette Tartiflette () is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions. The word ""tartiflette"" is probably derived from the Arpitan word for ""potato"", ""tartiflâ"". This modern recipe was inspired by a truly traditional dish called ""péla"": a gratin of potatoes and onions (without cheese) in a long-handled pan called a pelagic (shovel) in the Provence region of France. It was developed in the 1980s by the Union Interprofessional Reblochon to promote sales of reblochon, as is confirmed also by Christian Millau (of the Gault-Millau Guide) in his gastronomic dictionary. Tartiflette"
"Triacetic acid lactone Triacetic acid lactone (TAL; 4-hydroxy-6-methyl-2-pyrone) is an organic compound derived enzymatically from glucose. It is a light yellow solid that is soluble in organic solvents. Triacetic acid lactone consists of two main tautomers. The tautomer on the left, featuring a 4-hydroxy group, the C4 carbon, is dominant. Triacetic acid lactone is classified as a 2-pyrone compound owing to the ketone group on the C2 carbon in its dominant form. Triacetic acid lactone is synthesized either from dehydroacetic acid, another 2-pyrone derivative, or from glucose by enzymatic catalysis. In its original synthesis, triacetic acid lactone was obtained by"
"protein represents 4.5–8.3%, half of which is aspartic acid. Roots contain high amounts of non-starch polysaccharides including dietary fibers, pectin and up to 27% of mucilage. Calcium, magnesium and iron are the main minerals of the roots. Minor amounts of zinc, manganese and copper have also been found. Tatakin (4-methoxyisoscutellargin), takakin 8-O-glucoside, takakin 7-O-glucoside, sesamin, chrysophanol, emodin, parietin, bucegin 7-O-glucoside, isoscutellarein, isoscutellarein 7-O-glucoside, methoxsalen, aesculetin, estrone, scopoletin, phytosterols (a mixture of β-sitosterol, stigmasterol and campesterol) and α-amyrin were extracted from ""G. bruguieri"". The so-called moghatin is a biflavone that has been uniquely discovered in moghat. Seeds contain around 19.5% protein,"
"vegetable fat, emulsifiers (soy lecithin, 492), wheat gluten, raising agents (501, 500), salt, natural flavour (vanilla extract), pectin. In the United States, the ingredients are: sugar, skim milk, cocoa butter, barley malt extract, chocolate, glucose syrup, whey permeate, fractionated palm oil, whey, corn syrup, milkfat, less than 2% - palm oil, palm kernel oil, wheat flour, soy lecithin, sorbitan tristearate (emulsifier), leavening (potassium bicarbonate, monocalcium orthophosphate, baking soda), wheat gluten, lactose, pectin, salt, flavor. Maltesers Maltesers are a British confectionery product manufactured by Mars, Incorporated. Maltesers consist of a spheroid malted milk centre surrounded by milk chocolate. Maltesers are sold"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"inflammatory injury. Tartar buckwheat was domesticated in east Asia and is also cultivated in Europe and North America. While it is an unfamiliar food in the West, it is common in the Himalayan region today, as well as other regions in Southwest China such as Sichuan province. The plant has been cultivated in many parts of the world; however, when found among other crops it is considered a weed. ""Fagopyrum tataricum"" contains aromatic substances. The most important difference when compared to the aroma of ""Fagopyrum esculentum is the absence of salicylaldehyde and presence of naphthalene. Fagopyrum tataricum Fagopyrum tataricum, also"
"as a flavoring agent. Acetylacetone is used for metal extraction and plating and as a food additive. Triacetic acid lactone Triacetic acid lactone (TAL; 4-hydroxy-6-methyl-2-pyrone) is an organic compound derived enzymatically from glucose. It is a light yellow solid that is soluble in organic solvents. Triacetic acid lactone consists of two main tautomers. The tautomer on the left, featuring a 4-hydroxy group, the C4 carbon, is dominant. Triacetic acid lactone is classified as a 2-pyrone compound owing to the ketone group on the C2 carbon in its dominant form. Triacetic acid lactone is synthesized either from dehydroacetic acid, another 2-pyrone"
"when fully ripe. At maturity each fruit contains three black, extremely hard seeds. The seeds are enveloped by a sticky thin, pale yellow basal aril, which contains the sweetening protein, thaumatin. Phytokemikal screening of ""Thaumatococcus Danielli"" Phytochemical Observation Alkaloids Present Flavonoids Present Tannins Present Saponins Present Anthraquinones Present Anthocyanosides Present Cyanogenic glycosides Absent Cardiac glycosides Cardenolides and steroidal nucleus present The most popular use of ""T. daniellii"" is as sweetener. The aril contains a non-toxic, intensely sweet protein named thaumatin, which is at least 3000 times as sweet as sucrose. In West Africa, the aril is traditionally used for sweetening"
"flavor than Russian tarragon that does not diminish significantly with age. Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole, a known carcinogen and teratogen in mice. The European Union investigation revealed that the danger of estragole is minimal even at 100–1,000 times the typical consumption seen in humans. Estragole concentration in fresh tarragon leaves is about 2900 mg/kg. Tarragon is one of the four ""fines herbes"" of French cooking, and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon"