What does the term "al dente" refer to in cooking?

The term "al dente" is used in cooking to describe pasta that is cooked just enough to be firm when bitten. This texture is achieved when the pasta is cooked until it is tender yet retains a slight chewiness, offering a satisfying bite. Cooking pasta al dente is often preferred because it holds its shape better and can create a more enjoyable eating experience, especially when combined with sauces or other ingredients.

In contrast to overcooked pasta, which becomes soft and mushy, al dente pasta has a firmness that enhances the overall dish. The term is primarily associated with Italian cuisine, where pasta is a staple, but it can also apply to other foods, such as vegetables that are cooked in a way that retains their crispness without being overly tender.