goodcooking.com's Food & Cooking Dictionary

Saignant: French for Cooked Rare.

Sakana: Japanese for Fish.

Salad Savoy: A plant in the cabbage family also know as ornamental kale.

Salat: German for Salad.

Salchicha: Spanish for Sausage.

Sardinas: Spanish for Sardines.

Saute: To cook quickly in a small amount of butter or oil.

Scald: To heat a liquid so it's right about to reach the boiling point, where bubbles start to appear around the edges.

Sear: A technique used in grilling, baking, or sautéing in which the surface of the food is cooked at high temperature until a crust forms.

Split: A bottle used for champagne that is 1/4 the size of a regular bottle.

Staling: A chemical and physical process in which foods such as bread become hard, musty, or dry, also known as "going stale".

Star anise: A star-shaped dried spice with a delicate licorice flavor.

Steep: To allow dry ingredients to soak in a liquid until the liquid takes on its flavor, often referring to coffee, tea, or spices.

Streusel: A crumb topping of flour, sugar, butter and spices that is used on cakes and muffins.

Sweat: Gently heating vegetables in a little oil, with frequent stirring and turning to ensure emitted liquid will evaporate; usually results in tender, or in some cases such as onions', translucent pieces.