This week’s cooking term is one that we use frequently in our household. When you cook your pasta to the point at which it is done, but still firm (not soft, mushy noodles…), it is al dente.
According to Merriam-Webster.com:
adjective | al den·te | \äl-ˈden-(ˌ)tā, al-\
(Italian; literally, to the tooth)
: cooked just enough to retain a somewhat firm texture
First known use: 1920