Ricotta salata A lightly salted sheep's milk cheese from Sicily that has been pressed and dried.
Riddling An important step in removing sediment from Champagne. Bottles are placed in racks and then turned by hand or machine over weeks or months until upside down and the sediment has settled on top of the corks.
Rock salt A large crystal form of salt that is mixed with cracked ice to freeze ice cream.
Rose water An aromatic liquid made by distilling rose petals. Used often in Middle-Eastern pastries. Available in many Middle-Eastern groceries.
Rosemary A flowering, aromatic shrub belonging to the mint family. Leaves are used fresh or dried in stuffings and roasted dishes of lamb, pork, beef, poultry, and wild game.
Royal icing A mixture of confectioners' sugar and egg whites that dries hard. The traditional icing for English wedding cake and is often used to make filigree designs.
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Sabayon A frothy custard of egg yolk, sugar, and wine made by whisking the ingredients over simmering water. Served warm as a dessert or sauce.
Saccharin A sugar substitute without nutritive value made from coal tar.
Sachet bag A cloth bag filled with select herbs used to season soups or stocks.
Saffron The dried stigma of a species of the purple crocus flower. Used in Spanish and Italian foods for mild flavor and yellow coloring.
Sage An aromatic shrub belonging to the mint family. Leaves are used fresh or dried to season stuffings, pork, poultry, and veal dishes.
Sahlab An extract from the tubers of orchids. Used as a thickening agent. Available in most Middle-Eastern markets, but quite expensive; cornstarch may be used as a substitute.
Salamander A small broiler used to brown or gratin foods.
Saturated fat A fat molecule that has chemically bonded with the maximum number of hydrogen atoms it can hold. Found naturally in foods of animal origin, including meat, poultry, fish and dairy products, as well as in coconut, palm and palm kernel oils. Usually solid at room temperature.
Savarin A yeast dough cake similar to a baba, but without the currants. Baked in large or small ring molds, soaked with a syrup usually flavored with rum or kirsch and then painted with a fruit glaze. The center of the ring is filled with whipped cream or pastry cream, and sometimes also fresh or poached fruit.
Savory A balsam-like herb. Used in fish and poultry dishes.
Scallion A bulb-less, white onion with hollow green sprouts. Used to infuse dishes with a mild onion taste. Also known as green onion.
Scotch Bonnet chile One of the hottest peppers in the world, about 30-50 times hotter than a jalapeno. Resembles a walnut in shape and size, and may range in color from green to orange. Careful handling when preparing, including the use of gloves, is necessary to avoid burning the skin.
Seafood seasoning A blend of pungent spices and savory herbs. Used in seafood and fish sauces and dishes.
Seasoned pepper A mixture of black pepper, other spices, and sweet pepper flakes. An alternative to plain black pepper.
