Al Dente
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In Italian, “Al Dente” means “to the tooth.” In English we translate it as “firm to the bite.” Food's cooked Al Dente are usually cooked through, but not overdone or mushy. The term is used most often with pasta, which sticks to the teeth if undercooked, but takes time to chew and transports flavors well if done right. Vegetables like Beans and Rice, are commonly described as being cooked "Al Dente." An Al Dente vegetable is warmed throughout, while still retaining some of the pleasant crispness and vibrant color of the raw product.

It takes repetition to learn to cook Al Dente and the line between undercooked and overcooked, is very narrow.