Saffron - An expensive spice made from the stigmas of the crocus flour. Saffron gives food a yellow color and exotic flavor. The spice can usually be found powdered or as whole threads (stigmas).
Recipe: Chicken Rice Bake

Sage - An herb with grayish green leaves, sage has a slightly bitter, musty flavor. Sage is often used in dishes made with pork, cheese, and beans, and in poultry and other stuffings. Recipe: Easy Sage Meat Loaf

Salsa - The Mexican word for "sauce," salsa may be made with a variety of ingredients and may be fresh or cooked. Green salsa, usually made with tomatillos and green chile, is called "salsa verde."
Recipe: Zesty Artichoke Salsa

Salt Pork - Salt-cured pork which is essentially a layer of fat. Salt pork is from the pig's belly or sides. It's used to flavor beans, greens, and other dishes. Recipe: Baked Bean Pot Beans

Sauté - To cook quickly in a pan on top of the stove until the food is browned. Sautéeing is often done in a small, shallow pan called a sauté pan.
Recipe: Easy Shrimp Sauté

Savory - From the mint family, savory is an herb with a flavor similar to thyme and sage. The word savory may also mean a dish which is piquant (rather than sweet) in flavor.

Scald - To heat a liquid such as milk to just below the boiling point. Scald also means to plunge a food into boiling water to loosen the peel.

Scallion - Also known as "green onion,: the scallion is a member of the onion family. The underdeveloped bulb and often part of the green tops are used in dishes. Recipe: Shrimp with Scallions and Garlic

Scallop - 1) A dish cooked in a thick sauce, such as "scalloped potatoes." 2) To form a decorative edging along the raised rim of pie dough or other food. 3) A mollusk with fan-shaped shells. Bay scallops and the larger sea scallops are the types commonly found in supermarkets.
Recipe: Bacon-Wrapped Scallops

Scant - As in "scant teaspoon," not quite full.

Score - To cut shallow slashes into a ham or other food, usually for decoration, to allow excess fat to drain, or to help tenderize.

Scrapple - A dish made from scraps of cooked pork mixed with cornmeal, broth, and seasonings. The cornmeal mixture is cooked, packed into loaf pans, chilled until firm, then cut and fried.

Sear - To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.

Seasoned Flour - Flour with added seasoning, which may include salt, pepper, herbs, paprika, spices, or a combination.

Semolina - Durum wheat which is usually more coarse than regular wheat flours. Semolina is used to make pasta, gnocchi, puddings, and a variety of confections.
Recipe: Budino Di Semolino

Sesame Oil - An oil made from sesame seed. Light sesame oil has a nutty flavor and may be used in a variety of ways. The stronger flavored dark sesame oil is most often used as a flavoring in oriental dishes.
Recipe: Shanghai Pan-Fried Noodles

Sesame Seeds - Crispy little seeds with a nutty flavor. Sesame seeds may be used in savory dishes or desserts, and are often sprinkled on baked foods.
Recipe: Sesame Seed Fried Custard

Shallot - A bulb related to the onion and garlic. Shallots have a mild onion-like flavor.

Shiitake - A dark brown mushroom with a large cap and meaty flavor.
See: About Shiitake Mushrooms

Shirr - A method of cooking eggs. Whole eggs, covered with cream or milk and sometimes crumbs are typically baked in ramekins or custard cups.
Recipe: Baked Shirred Eggs

Shred - To cut food into narrow strips. A grater or food processor may be used to shred. Well-cooked meat can be shredded with forks.

Shrub - An old-fashioned sweetened fruit drink, sometimes spiked with liquor.
Recipe: Old Southern Berry Shrub

Shuck - To remove the shell or husk, such as from an oyster or ear of corn.

Sieve - A mesh or perforated utensil, usually made of metal. Food is pressed or passed through a sieve to remove lumps or strain liquid.

Sift - To pass dry ingredients through a mesh sifter. Sifting breaks coarser particles down or keeps them out of the food. It also incorporates air, which makes ingredients lighter.

Simmer - To cook liquid at about 185°, or just below a boil. Tiny bubbles just begin to break the surface.

Size of a Walnut - Usually referring to butter, equal to about 2 tablespoons.

Skewer - A thin, pointed metal or wooden rod onto which chunks of food are threaded, then broiled or grilled.
Recipe: Beef or Lamb Kabobs

Skim - To remove a substance from the surface of a liquid, usually with a spoon or special utensil. Fat, scum, or foam are skimmed from the surface of liquids.

Skin - To remove the skin of a food, such as poultry or fish, before or after cooking.

Sliver - To cut a food into thin strips or pieces.

Soft-Ball Stage - A test for sugar syrup describing the soft ball formed when a drop of boiling syrup is immersed in cold water.
See: Candy-Making Chart

Soft-Crack Stage - A test for sugar syrup describing the hard but pliable threads formed when a drop of boiling syrup is immersed in cold water.
See: Candy-Making Chart

Soft Peaks - A term used to describe beaten egg whites or cream. When the beaters are removed, soft peaks curl over and droop rather than stand straight up.

Sorrel - Sorrel is an herb that may be used in cream soups, omelets, breads, and other foods. Sorrel has a somewhat sour flavor because of the presence of oxalic acid.

Soufflé - A sweet or savory dish in which beaten egg whites are incorporated to make it light and airy.
Recipe: Salmon Soufflé

Springform Pan - A round cake pan a little deeper than a standard cake pan. Springform pans have a clamp on the side which releases the sides from the bottom, leaving the cake intact. It's commonly used for cheesecake.
Recipe: Almond Cheesecake With Peach Topping

Star Anise - A star-shaped dry seed pod with a flavor similar to fennel.

Steep - To soak, in order to extract flavor or soften.

Stew - (verb) A method of cooking in which food--usually meat and vegetables--is covered with liquid and cooked slowly for a long period of time.
Recipe: Beef Stew Recipes

Stewing Chicken - A size classification for chicken. A stewing chicken is over 10 months old and weighs from 4 to 6 pounds.

Stiff Peaks - A term describing the consistency of beaten egg whites or cream. When the beaters are removed from the mixture, the points will stand up straight.

Stock - The strained liquid in which meat, fish, poultry, or vegetables have been cooked. Stock may also be called "broth" or "bouillon."

Stollen - A German yeast bread traditionally made at Christmas time. See: Christmas Stollen

Stockpot - A deep pot with straight sides and handles used to cook stocks.

Strain - To pour liquid through strainer or colander to remove solid particles.

Straw Mushrooms - Small, tan mushrooms with a mild flavor.

Stuffing - Also called "dressing," stuffing is typically a breadcrumb mixture used to stuff poultry, meat, vegetables, or fish.

Sweet Peppers - A term which usually describes a variety of mild peppers of the Capsicum family. Bell peppers, pimientos, and banana peppers are sweet peppers.
Recipe: Stuffed Green Peppers

Swiss Steak - A dish made with a thick cut of steak--usually chuck or round--which is tenderized by pounding, coated with flour and seasoning, and browned. The steak is then topped with tomatoes, onions, and other vegetables, then simmered or baked for about 2 hours.
Recipe: Swiss Steak with Mushrooms