Seasoned salt A mixture of salt, herbs, and spices. An alternative to plain salt, usually lower in sodium.
Semisweet chocolate See Bittersweet chocolate.
Serrano chile A hot chile pepper that is smaller and thinner than a jalapeno, but similarly hot.
Sesame seed Tiny, shiny, creamy white seeds with a nut-like flavor. Used in baking on breads and rolls, and in seed and oil form in Asian cooking.
Shallots A type of small, pungent onion. Used to flavor a wide range of savory dishes; great in vinaigrettes. Available fresh or freeze-dried in most grocery stores.
Sherbet A smooth frozen ice flavored with fruit and sugar or with a mixture of fruit, sugar, and milk or cream.
Shiitake A strongly-flavored mushroom used in both fresh and dried forms. Also called Chinese, black or oriental mushroom in its dried form.
Shortening Cooking fat made by hydrogenation of vegetable oil, or by combination of meat fat and vegetable oil. Name refers to the important function of fats in baked goods — that of shortening strands of gluten formed from flour in batters and doughs to increase tenderness.
Shrimp spice Mixture of whole spices, such as bay leaves, peppercorns, mustard seed, and crushed red peppers. Added to the stock or water for cooking seafood or fish.
Sieve A fine, mesh strainer.
Smoke point Temperature at which heated oil smokes. Varies with the content of free fatty acids and other volatile compounds the in oil. A high smoke point is desirable, especially when using oil for frying.
Soba A dark brown buckwheat noodle used in Northern Japanese cooking. Available in most grocery stores.
Sorbet A smooth frozen ice made with flavored liquids, either sweet or savory. Unlike sherbet, it never contains dairy products.
Sorrel Bright green herb with a lemony flavor. Used in soups, or added to salads in place of vinegar or lemon juice.
Soy sauce A brown, salty liquid made from soy beans. Used in many oriental dishes.
Sponge cake A type of cake that is leavened by beating air into whole eggs and sugar, or by beating the sugar with the yolks and whites separately. Typically low in fat, even when they contain butter, and often split into layers, moistened with a flavored sugar syrup, and filled.
Spoom A fruit or wine-based ice to which Italian meringue is added when the ice is halfway frozen. Traditionally served in a stemmed glass.
Spread A low-fat alternative to butter or margarine, usually made from vegetable oils that are hydrogenated to the desired consistency. Other ingredients are added to provide flavor, texture, and color.
Squab A young, domesticated pigeon with dark meat. The bird is usually about four weeks old and weighs one pound or less. Often served rare.
Stability In describing fats, resistance to deterioration.
