Al Dente
Etymology
Italian for “to the tooth,” from "dente" (tooth). The phrase captures the test itself: pasta is done when biting through it meets a small, satisfying resistance rather than collapsing into softness.
adjective · /al DEN-tay/
Cooked so as to remain firm to the bite, with a slight resistance at the center.
What it names
The exact doneness Italians prize for pasta and rice — the difference between springy and mushy.
Example
Drain the spaghetti a minute early so it stays al dente in the hot sauce.
Related idea
A texture judgment, so it belongs to mouthfeel rather than taste: al dente is entirely about the bite and resistance of the food, not its flavor.