What does the term "al dente" refer to when cooking vegetables?

The term "al dente" refers to a cooking characteristic where food, particularly pasta and vegetables, is cooked just enough to retain a slight firmness when bitten. This method helps preserve texture, color, and nutritional value while ensuring that the vegetables are tender but not overcooked. This texture is especially desirable in culinary applications as it enhances the overall eating experience, allowing for a pleasing crunch without being raw or overly soft.

In cooking, the al dente texture is commonly sought after to balance tenderness with bite, making it ideal for various dishes and preparation styles. This term is often associated with pasta, but it can be equally applied to vegetables when aiming for optimal texture in cooking.