Define the term "al dente" in cooking pasta.

The term "al dente" refers specifically to the perfect cooking point of pasta, where it is firm to the bite yet not fully soft. This texture is highly desired in many pasta dishes because it holds its shape and provides a pleasing chew, enhancing the overall eating experience. Cooking pasta to this stage allows it to retain some resistance when bitten into, which is ideal for both the flavor and texture of dishes that include sauces.

When pasta is cooked al dente, it also tends to have a lower glycemic index compared to overcooked pasta, which can be beneficial for those watching their carbohydrate intake. This method is often emphasized in Italian cooking, where pasta is an essential component of the cuisine.

In contrast, options describing pasta as soft and mushy, overcooked and limp, or completely cooked through do not align with the definition of al dente, as they signify a loss of that desirable firmness and texture that is characteristic of properly cooked pasta.