Back to glossary
TechniqueThe Hidden TableUpdated 2026-09-04Reviewed 2026-09-04
Al dente
Al dente describes food that is cooked through but still has a pleasant firmness at the center.
Context
Al dente matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.
Example
The term is most often used for pasta and rice, but the same idea can guide vegetables, roots, grains, and legumes when a chef wants texture instead of softness.
How THT uses it
At The Hidden Table, texture can tell part of the story. A root, grain, or vegetable cooked with al dente restraint keeps the bite alive, letting familiar Caribbean flavors feel precise, intentional, and modern.