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Spices / Herbs
Beans / Seeds


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    Sabayon / Zabaglionea sweet egg dessert or sauce , flavored with wine. In Italy it is called zabaione.   Recipe ►  
   glossary_s/saccharin_b.jpg Saccharin a commercial synthetic sugar substitute. It is said to be 500 times sweeter than sugar.  
   glossary_s/sacher_tortte_2.jpg Sacher_Tortea famous Viennese cake made of chocolate with apricot filling and dark chocolate icing        glossary_s/sacher_torte_1.jpg  
   glossary_s/Saddle_lamb.jpg Saddlea cut of meat including both loins. In beef, this is considered the finest cut. Also, used in reference to lamb and mutton.  

 Safflowera major source of orange dye, oil and polyunsaturated fat.


   glossary_s/herb-saffron.jpg Saffrondried, yellow-orange stamens of the flower of crocus sativus. Saffron is available as threads and as grains. The threads are considered best, though far more expensive.  
   glossary_s/herb-sage.jpg Sage an herb (Salvia officinalis) native to the Mediterranean region; has soft, slender, slightly furry, gray-green leaves and a pungent, slightly bitter, musty mint flavor; used for medicinal and culinary purposes; available fresh or dried, used chopped, whole or rubbed.  
     Saint_Germaina soup made of fresh green peas     Repertoire ►  
   GATEAUX/pate_a_choux_saint_honore_large.gif Saint_Honoré an impressive dessert of caramel-glazed cream puffs circling cream filling.     Recipe ►
   glossary_s/sake_2.jpg Sakea wine made from rice.  
   glossary_s/herb-saladburnet.jpg Saladburnet :
   glossary_s/Salami_1.jpg Salami :  a highly seasoned dried Italian sausage made of pork or beef.  
   glossary_s/Salmagundi.JPG Salmagundia meat-salad dish with hard boiled eggs, beets, anchovies and pickles.  
     Salmi / Salmigondia stew made of leftover or precooked roast game.  



 Salsa1. Spanish fo saucer .

             2. Traditionally, a Mexican cold sauce made from tomatoes flavored with cilantro, chiles and onions.

             3. Generally, a cold chunky mixture of fresh herbs, spices, fruits and/or vegetables used as a sauce or dip.

   glossary_s/veg-salsifi.jpg Salsifi :

 Salt1. A substance resulting from the chemical interaction of an acid and a base, usually sodium and chloride.

           2. A white granular substance (sodium chloride) used to season foods.

   glossary_s/Saltpeter.jpg SaltpeterPotassium nitrate, a preservative used with salt for pickling and keeping meat. Said to inhibit sexuality, but this is considered to be a myth.  
   glossary_s/Sangria_2.jpg Sangria : a sweetened wine drink made with red wine and fruit and brandy, which is served traditionally with paella, in Spain.  
     Sarsaparillaa drink flavoring made with the dried roots of a plant of the smilax genus.  

 Sashimi raw saltwater fish and other foods sliced paper thin and served decoratively; a native Japanese dish.

   glossary_s/herb-sassafra.jpg Sassafra :
   glossary_s/Sauerkraut_1.jpg Sauerkrautwhite cabbage cut finely, salted and fermented in its own liquid.  
   glossary_s/saute_1.jpg Sauté :  The French word "sauter" means jump;  to brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot fat.  

 Savarina yeast-raised sweet cake soaked in Kirsch or rum. French.

 << Mold

     Savory_Butterbutter whipped with a variety of flavorings, used as a spread for canapés (i.e.: anchovy butter), a sauce for grilled fish or meat (i.e.: tarragon butter), or to flavor sauces (i.e.: shrimp butter).   Repertoire ►
   glossary_s/herb-savory.jpg Savory - Herb :

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     Scaldto heat a liquid, usually milk or cream, to just below the boiling point, when small bubbles appear around the edges of the pan.  
   glossary_s/veg-Scallion.jpg Scallion / Scallions- The name "scallion" is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions or spring onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb.  
   glossary_s/Scallop.jpg Scallopa bivalve mollusk of which only the muscle hinge is eaten; to bake food in a sauce topped with crumbs.  
   glossary_s/Scampi_dessin.jpg Scampi name for shrimp. Also, a dish of shrimp cooked in a rich garlic-butter sauce. Italian.  
   glossary_s/Schnitzel_raw.jpg Schnitzela thin slice of veal; a cutlet. May be breaded and sautéed, as in wiener schnitzel.  
   glossary_s/Scone_1.jpg Sconea quick bread used as a tea biscuit served hot with butter and jam. British Isles.  
     Scoreto cut shallow slits at regular intervals on the surface of a food, as in scoring fat on ham before glazing, for either decoration or to tenderize, or to prevent edges from curling.  
   glossary_s/Scotch_Woodcock_1.jpg Scotch_Woodcockscrambled eggs on top of toast, spread with anchovy paste, and garnished with smoked anchovies.  

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   glossary_s/Sear.jpg Sear to brown the surface of a meat quickly by cooking in a little fat at a very high heat in order to seal in the meats juices and create a rich color before finishing by another method.  

 Season 1. Traditionally, to enhance a food's flavor by adding salt.

                2. More commonly, to enhance a food's flavor by adding salt and/or pepper as well as herbs and other spices.

     Seasoned_Salta seasoning blend; its primary ingredient is salt with flavorings such as celery, garlic or onion added.  
     Self_Rising_Flourflour that is premixed with salt and leavening.  

 Semolina a by-product of milled flour, these large wheat grains are used to make couscous, pasta, puddings or as a thickening agent.


 Sesame Flower & Seeds :


     Setterm used to describe the consistency of gelatin when it has jelled enough to unmold.  




 Seviche  |  Ceviche white sea fish pickled in lime juice. South American

<< Asian Style




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   glossary_s/shad_1.jpg Shada seafish that spawns in fresh water. Most popular for its delicate roe, it can be used as is fresh herring or mackerel.         Repertoire ►  
   glossary_s/veg-shallot.jpg Shallots an herb with a garlic-onion flavor, small and milder than an onion , but resembling garlic cloves.  
   glossary_s/Sheepshead_1.jpg Sheepsheada fish found along the Atlantic coast; it has white flesh that is well flavored and lean. It took its name for the shape of its teeth .   
     Sheeting stage at which sugary jams, candies and other preserves will jell; 220 to 222 degrees on a candy or jelly thermometer. Syrup falling from a spoon dipped into the boiling kettle will sheet at this stage, rather than run off the spoon in a stream or fall off in rapidly forming individual drops. This is the signal to remove the kettle from the heat.  
   glossary_s/Shellfish_poster.jpg glossary_s/Shellfish_poster_2.jpg Shellfishany of many species of aquatic invertebrates with shells or carapaces found in saltwater and freshwater regions worldwide, most are edible; shellfish are categorized as crustaceans and mollusks.  
  • Sherbet (powder), an effervescent drink or a fizzy powder sweet, chiefly UK.
  • Sherbet, an American term for a frozen dessert like sorbet, but containing a small amount of dairy.
  • Alternative spelling for Sharbat, a traditional Middle Eastern cold drink prepared with rose hips, cornelian cherries, rose or licorice and a variety of spices.
   glossary_s/veg-mushroom-shiitake.jpg Shiitake Mushroom :  

 Shirr :  applies to eggs baked in buttered ramekins and usually topped with cream. Some versions also call for bread crumbs. 

 (also known as baked eggs, or in French, œufs en Cocotte ►)


 Shish_Kebab a Mediterranean dish of marinated meats (usually lamb or beef) and vegetables threaded on a skewer and grilled or broiled; also known as shashlik.

   glossary_s/herb-shiso.jpg Shiso Leaf or Perilla :  
     Short the description of any pastry with a high content of fat. Fat makes pastry tender and flaky. Shortbread is a good example.  
   glossary_s/Shortening_1.jpg Shorteninga white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.   
     Shred to cut into long narrow strips, usually with a grater or sharp knife. Today, shredding is often accomplished with the aid of a food processor.  
     Shreddedto cut into long narrow strips, usually with a grater or sharp knife. Today, shredding is often accomplished with the aid of a food processor.  
   glossary_s/Shrub_1.jpg Shruban alcohol drink made with rum or brandy and a sweetened fruit syrup.  

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   glossary_s/Sieve_1.jpg Sieveto strain liquid from food through the fine mesh or perforated holes of a strainer or sieve.  
   glossary_s/Sift_2.jpg Siftto pass dry ingredients, such as flour and baking powder, through a sieve or sifter to remove lumps and blend and aerate the ingredients.  
     Simmerto cook  liquid at a temperature just below the boiling point, low enough that tiny bubbles just begin to break beneath the surface around the edge of the pan.  
   glossary_s/Sirloin_2.jpg Sirlointhe front part of the loin of beef. This is near the hip, thus a little less tender but still excellent for roasting.  

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   glossary_s/Skewer_1.jpg Skewer a long strong pin of wood or metal used to hold food in shape while cooking.  
Corn Dog
     Skimto remove anything floating on top of a liquid, either fat or frothy scum. This usually forms in the early stages of boiling meats and vegetables  .  

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 Sloea wild plum used to flavor sloe gin, a Dutch alcohol. Also, a cultivated plum used for jams and jellies.

 glossary_s/Sloe_gin.jpg  << Sloe Gin


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   glossary_s/Smoke_smoker.jpg Smoketo preserve meat or fish by slowly drying in the smoke of a fragrant hard-wood fire.  
    Smoking :
   glossary_s/Smorgasbord_1.jpg Smorgasbord a buffet meal with a variety of hot and cold dishes.  

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 Snow_Peasthe immature sugar pea which has a tender, edible pod in its early stages. Also called Chinese peas, or pod peas.



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   glossary_s/soba.jpg SobaJapanese buckwheat flour noodles.  
   glossary_s/baking-soda.jpg Sodabicarbonate of soda; a leavening agent used in early baking recipes, particularly with buttermilk, sour milk, cream, fruits or chocolate. Any of these, when heated with soda give off a gas that causes the dough to rise.  
   glossary_s/Soda_Cracker.jpg  Soda_Cracker :   is a thin, usually square cracker made from white flour,shortening, yeast, and baking soda, with most varieties lightly sprinkled with coarse salt. It has perforations throughout its surface, to allow steam to escape for uniform rising, and along the edges, as individual crackers are broken from larger sheets during manufacture. It has a very dry and crisp texture  
   glossary_s/soda-cans.jpg  Soda_Drink A soft drink (also referred to as soda, pop, soda pop, coke or fizzy drink) is a drink that typically contains no alcohol, though may contain small amounts  (typically less than 0.5% by volume) and is usually referred to as a sugary drink. Soft drinks are often carbonated ...
   glossary_s/Soda_Ice_cream.jpg  Soda_Ice cream was named that as it was traditionally served with a dollop of ice cream floating in it making ice cream soda. The tiny bubbles of air present in the soda cause the ice cream to float
   glossary_s/Soda_Water.jpg Soda_Water a sparkling water produced by adding carbon dioxide, often in the form of bicarbonate of soda.  
   glossary_s/Soft_Peaks.jpg Soft_Peaks the term used to describe egg whites beaten to form peaks, but still soft enough so the peaks fold or curl over, not yet at the stage described as “stiff” or “dry”.  
   FOTOS/artculi_61_p4.jpg Sorbet :   is a frozen dessert made from sweetened water flavored with fruit (typically juice or puree), wine, and/or liqueur.      Recipe ►
   glossary_s/herb-Sorrel.jpg Sorrel :
   DESSERTS/grand_marnier_souffle_mandarin_sorbet_side_2.jpg Souffléa spongy hot dish, made from a sweet or savory mixture (often milk or cheese), lightened by stiffly beaten egg whites or whipped cream.     Recipe ►  
   glossary_s/Sour_sop.jpg Sour Sop : Other common names include: guanábana (Spanish), graviola (Portuguese), Brazilian Paw Paw, Corossolier, Guanavana, Toge-Banreisi, Durian benggala, Nangka blanda, and Nangka londa  

  Soybean :

 Soybean_Curd see tofu

     Soy_Milk : Soy milk (also called soya milk, soymilk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water  
   glossary_s/Soy_Sauce_1.jpg Soy_Sauce : a sauce a made from fermented, boiled soybeans and roasted wheat or barley; its color ranges from light to dark brown and its flavor is generally rich and salty (a low-sodium version is available); used extensively in Asian cuisines (especially Chinese and Japanese) as a flavoring, condiment and sometimes a cooking medium.  

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 SpaghettiItalian for a length of cord or string and used to describe long, thin, solid rods of pasta with a circular cross section.


   glossary_s/Spaghetti_Carbonara.jpg Spaghetti Carbonara : hot spaghetti noodles tossed with beaten eggs and a mixture of cream, grated cheese, bacon, salt and pepper, which has been slightly thickened by cooking.  
   Spices ► Spice an aromatic plant substance, generally bark or berry, used to flavor foods.  
   glossary_s/veg-spinach.jpg Spinacha vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavor and are eaten raw or cooked .   Repertoire ►
   glossary_s/Spiny_Lobster_1.jpgSpiny_Lobstercrustacean lacking claws, but otherwise are like a large American lobster.  Repertoire ►
     Sponge_Cake a cake made without shortening and leavened only with eggs.    Recipes ►

 Sprat a small herring found in European waters. It is served smoked but can be eaten fresh, grilled or fried.   Repertoire ►       glossary_s/Sprat_2.jpg

     Spring_Onions see scallion.  
   glossary_s/Sprouts.jpg Sprouts the young growth of any seed. Certain sprouts make tasty and nutritious salads, for instance, bean sprouts or alfalfa sprouts.  
 some >>
     Sprouting sprouting is to cause seeds to germinate for use in cooking or salads.  

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   glossary_s/Squab_2.jpg Squabyoung commercially raised pigeons.     Repertoire ►

 Squash the edible fleshy fruit of various members of the gourd (Cucurbitaceae) family; generally divided into two categories based on peak season and skin type: summer and winter.

mini green
, Yellow
   glossary_s/Squash_Drink.jpg Squash Drink : a drink made of concentrated fruit syrup or fructose  
   glossary_s/Squash_Tuborg.jpg Squash Tuborg : a Danish orange-flavoured soft drink  
   glossary_s/Squid.jpg Squid a relative of the octopus, and a popular food in fish dishes in the Mediterranean.  

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   glossary_s/logo-herb_spice.jpg Star_Anise a star-shaped spice used in oriental cooking . It is used by some as a substitute for the bay leaf.  
   glossary_s/fruit-starfruit.jpg Starfruit :   
     Steamto cook indirectly by setting food on top of boiling water in a covered pot.  
     Steam_Pressure_Canning_Methodused for processing low-acid foods, such as meats, fish, poultry, and most vegetables . A temperature higher than a boiling temperature is required to can these foods safely. The food is processed in a steam-pressure canner at 10 pounds’ pressure (240) to ensure that all of the spoilage micro-organisms are destroyed.  
     Steepto let food, such as tea, stand in not quite boiling water until the flavor is extracted.  
   glossary_s/Stem.JPG Stem : the above ground structures that have vascular tissue and that support leaves and flowers  




 Stewa mixture of meat or fish and vegetables cooked by simmering in its own juices along with other liquid, such as water and/or wine.     Repertoire ►

Veal BlanquetteBeef Bourguignon
   glossary_s/Stiff_Peaks.jpg Stiff_Peaksegg whites beaten until they are stiff enough to stand on their own. They have a glossy moist look when just right, and stand upright when the beater is lifted from the bow.  
   glossary_s/Stipe.jpg Stipe : refers to the stem or stalk-like feature supporting the cap of a mushroom.  
     Stir : to combine ingredients or move ingredients around with a spoon in a circular motion.  
   glossary_s/Stir_Fry.jpg Stir_Fryto cook quickly in oil over high heat, using light tossing and stirring motions to preserve shape of food.  
   glossary_s/stock.jpg Stock a rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies.     Repertoire ►
     Strainto separate liquid from solid food by pouring through a strainer or fine sieve.  

 Strawberry : The garden strawberry is a common plant of the genus Fragaria cultivated worldwide for its aggregate accesory fruit, the (common) strawberry. The fruit is widely appreciated, mainly for its characteristic aroma but also for its bright red color, and it is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, and milk shakes. Artificial strawberry aroma is also widely used in all sorts of industrialized food products.     Recipes ►

    How to grow Strawberries ?

 Fraises des Bois
   glossary_s/Strudel.jpg Strudela German pastry of paper-thin flaky dough, filled with a sweet or savory mixture, often apple.     Recipes ►
     Stuffto fill a cavity in food with another food.  
   glossary_s/stuffing.jpg Stuffinga seasoned mixture of food used to fill the cavity of poultry, fish, vegetables or around which a strip of meat, fish or vegetable may be rolled.  

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   glossary_s/Suet.jpg Suetthe fat surrounding the kidneys and loin of an animal. It is used in stuffings, mincemeat and plum pudding.  
   glossary_s/sugar.jpg Sugara sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods.  
     Sugar_Snap_Peaa sweet pea that is a hybrid of the English pea and snow pea; the bright green, crisp pod and the paler green, tender seeds are both edible.  
   glossary_s/Sukiyaki.jpg Sukiyaki Japanese dish of thinly sliced meat and vegetables, cooked quickly in a little broth, and heaped in a big plate in the center of the table. Diners help themselves with chopsticks.  
   glossary_s/herb-sumac.jpg Sumac :
   glossary_s/veg-sunchoke_jerusalem.jpg Sunchoke - Jerusalem :

 Sunflower Seeds :


   glossary_s/Supion_1.jpg Supion :Baby Squids from the Mediterraneen sea , Most commonly skewered then grilled or sauteed with olive oil and butter and tossed with finely chopped garlic and parsley.  

 Suprêmea French term used to describe a boned chicken breast.


     Supreminga method of using a paring knife to remove the skin, pith, and outer membrane from citrus fruit and then carefully cutting each segment away from white membranes.  
   glossary_s/Sushi.jpg Sushi : is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood,  or put into rolls.  
     Sushi_Meshi Japanese vinegared rice, decorated beautifully and served with slices of raw fish.  

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   glossary_s/Sweating.jpg Sweatingin cooking is the gentle heating of coarsely cut vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.  
   glossary_s/Sweet_Potato.jpg Sweet_Potatoa variety of sweet potato with a thick, dark orange skin and an orange flesh that remains moist when cooked; sometimes erroneously called a yam.  
     Sweet_&_Soura term used to describe a dish or sauce combining sugar and vinegar. Used in Chinese, Jewish and German cooking, and sometimes in Italian.    Recipe ►
   glossary_s/Sweetbreads_1.jpg Sweetbreadsthe thymus glands of veal, young beef, lamb and pork.     Repertoire ►
   glossary_s/veg-swisschard.jpg Swisschard:  

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 Syllabuba drink made of frothy milk and alcohol, usually wine, served on festive occasions in the past.

 <<  Moccha Mint

 Raspberry Otrange
Mango Cardamom
Apple Calnvados
   glossary_s/Syrup_simple.jpg Syrupsugar dissolved in liquid, usually water; it is often flavored with spices or citrus zest.  Recipe ►
     Syrupythickened to about the consistency of egg white.  

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   glossary_s/Szechwan_Chile_Sauce.jpg Szechwan_Chile_Saucea sauce or paste made from chiles, oil, salt and garlic and used as a flavoring in Chinese Szechwan cooking; also known as chile paste or chile paste with garlic .  



 Szechuan pepper; Szechwan - Native to the Szechuan province of China, this mildly hot spice comes from the prickly ash tree. Though not related to the Peppercorn family, Szechuan berries resemble black peppercorns but contain a tiny seed. Szechuan pepper has a distinctive flavor and fragrance. It can be found in Asian markets and specialty stores in whole or powdered form. Whole berries are often heated before being ground to bring out their flavor and aroma. Szechuan pepper is also known as anise pepper, Chinese pepper, fagara, flower pepper, sansho and Sichuan pepper.  
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