Ingredient: T

A staple in classic French cooking, this anise-flavored herb is the key ingredient in béarnaise sauce.

This hardy herb can withstand long cooking times, making it ideal for roasting and flavoring soups and stews.

Low in fat, versatile tilapia has a mild, sweet taste and a semifirm texture.

Exceptionally adaptable, this protein- and calcium-rich soybean curd takes on the flavor of whatever it’s cooked with.

Once its papery husk is removed, a tomatillo looks like a smaller green version of its relative, the tomato. Originally cultivated in Mexico long before the tomato, tomatillos are common south of the border and are the main ingredient in salsa verde. More tart than a tomato, they have a firmer texture and an herby, lemony flavor.

Packed with cancer-fighting lycopene, tomatoes are also rich in flavor—which is why they’re essentials in cuisines around the world.

Flavorful tuna is a staple of lunch bags in its canned form and a delight as grilled steaks. It’s also one of the most popular fish used for sushi.

Turkey may be most famous for its starring role in the Thanksgiving feast, but there are good reasons to give it a place on the dinner table more often: It’s low in fat and high in protein. Leftovers make tasty side dishes and sandwiches. And it’s easy on the wallet.

Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.