A common term in Italian cooking, al dente literally translates as ‘to the tooth.’ It describes pasta that’s perfectly cooked – neither too mushy nor too hard, and still a bit firm and chewy when bitten. It's not reserved exclusively for pasta, though. Al dente can also be used when talking about the firmness of rice or vegetables; it’s not unusual for a recipe to call for carrots to be boiled until al dente.

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