calf or lamb
tilapia * an African freshwater fish, now raised for food in many parts of the world
Tillamook * an Oregonian cheddar variety
Tilsiter * a mild to sharp, semisoft porous cheese originally produced in Prussia
tomalley * the gooey digestive gland of the lobster prepared as a gourmet paste
topside * a British beef joint cut from the upper portion of the leg
toro * the fatty belly meat of the tunafish, widely used in sushi and sashimi bites
torrentine * a long-lost name for the common trout
torsk * a variety of edible whitefish, also known as codling
tournedos * a thick round beefsteak cut taken from the tenderloin
trevally * a large edible fish of the jack family
tri-tip * an inferior triangular muscle cut of beef taken from the bottom sirloin
tunny * tuna meat
tupelo * a high-grade, uniquely non-crystallizing honey suitable for diabetics
turbot * a commonly eaten European flatfish; flounder flesh
tushonka * Soviet-era bully beef or tinned meat; a regular Red Army field ration
tvorog * soft Russian cottage or curd cheese
twizzler * a turkey-based formed meat product, now withdrawn from the market
Tybo * a mild Danish cow’s milk cheese, frequently flavoured with caraway seeds
umbles * the edible innards of a deer; whence “humble pie”
vacherin * a family of soft Franco-Swiss cow’s milk cheeses
veal * calf meat
veggieburger * a surrogate burger made from vegetable protein instead of ham
vendace * the UK’s rarest freshwater fish, edible though classified as “endangered”
verivorst * Estonian “black pudding,” a traditional Christmas pig’s blood sausage
volute * an edible deep-water sea snail
wahoo * a large gourmet relative of the mackerel
walleye * a North American freshwater pike, valued as a food fish
wallfish * a British edible snail
weisswurst * traditional mildly spiced Bavarian veal sausage
Wensleydale * a flaky Yorkshire white cheese now in widespread production
wesson * a beast’s windpipe or gullet considered as a culinary resource
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