Food

Rum: production, styles, history and cultural uses Rum Rum is a distilled spirit made from sugarcane products. This article summarizes how rum is produced, major styles, regional traditions, aging, legal distinctions and common culinar…

Ryōtei: Japan’s Exclusive Traditional Restaurants and Cultural Venues Ryōtei Ryōtei are high-end traditional Japanese restaurants offering private rooms, seasonal multi-course cuisine and sometimes geisha entertainment; historically venues for discreet busi…

S'more: the classic campfire sandwich of marshmallow, chocolate, and graham cracker S'more A S'more is a simple campfire snack of roasted marshmallow and chocolate sandwiched between graham crackers. This article explains ingredients, preparation, history, variations, nu…

Saccharin: history, properties, uses and safety Saccharin Saccharin (E954) is the oldest artificial sweetener, discovered in 1878. A non‑caloric sugar substitute with high sweetening power, used in foods and products and evaluated by regu…

Sachertorte – Viennese chocolate cake with apricot jam Sachertorte Sachertorte is a dense chocolate cake from Vienna filled with apricot jam and coated in a glossy chocolate glaze. It is closely associated with Franz Sacher and Viennese coffeehous…

Saffron: the spice from Crocus sativus Saffron Saffron is a pungent, golden-red spice derived from the dried stigmas of Crocus sativus. Valued for color, aroma and flavor, it has culinary, cultural and historical importance and…

Sago: tropical palm starch — production, uses and cultural role Sago Sago is a starch extracted from the pith of tropical palms. This article explains its source, processing, culinary and nonfood uses, cultural importance, production regions, and ke…

Sahti: Traditional Finnish farmhouse beer Sahti Sahti is a traditional Finnish farmhouse ale made with rye and juniper, unfiltered and often fermented with baker's yeast. It has a distinctive taste and long cultural ties to rura…

Sake (nihonshu): Japanese rice beverage — production, types, and culture Sake Sake is a traditional Japanese alcoholic drink brewed from rice. This article explains what sake is, how it is made, major styles, serving customs, storage, and its cultural role i…

Salad: definitions, common ingredients, history, and preparation Salad An overview of salads: what they are, common components and dressings, historical development, typical variations and serving tips, plus notable distinctions and uses.

Salade niçoise — traditional salad from Nice Salade niçoise A classic Mediterranean composed salad from Nice, featuring tomatoes, tuna or anchovies, hard‑boiled eggs, Niçoise olives and a vinaigrette; many regional variations exist.

Salami: a concise guide to the cured sausage, its types and production Salami Salami is a fermented and cured sausage with many regional varieties. This article explains ingredients, traditional production, common styles, culinary uses, storage and notable d…

Salmon (color) — a pale pinkish‑orange hue Salmon (color) Salmon is a warm pale pink‑to‑orange color named for the flesh of salmon fish. It includes variants such as light salmon and dark salmon and is used widely in design, fashion, and…

Salting (food preservation): methods, history and culinary uses Salting (food) Salting preserves food by reducing water activity with salt. This article explains how salting works, methods and examples, its history and cultural role, culinary effects, and hea…

Salzburger Nockerl — the snow‑topped Austrian dessert Salzburger Nockerl Salzburger Nockerl is a warm, soufflé‑like sweet from Salzburg, Austria: three sugar‑dusted mounds symbolizing nearby hills. Light and freshly baked, it is traditionally served hot…

Samgyetang: Korean Ginseng Chicken Soup Samgyetang Samgyetang is a traditional Korean soup of a whole young chicken stuffed with rice, ginseng and aromatics. Eaten especially in summer, it is prized for its restorative broth and co…

Samosa: Origins, Variations, Preparation, and Cultural Role Samosa An encyclopedic overview of the samosa: its history, regional names and fillings, common preparation methods, cultural importance, and guidance on serving and storage.

Sandwich A sandwich is a portable food made by placing fillings between pieces of bread. This article explains its composition, history, common varieties, cultural role, preparation and sto…

Sangria (colour) A dark, slightly purplish red named after the Spanish wine; used in fashion, design and cosmetics and distinguished by its warm depth and subtle purple undertone.

Sashimi — Japanese thinly sliced raw seafood and its traditions Sashimi Sashimi is a Japanese dish of thinly sliced raw (or lightly cooked) seafood, valued for freshness, knife technique and presentation. Covers types, preparation, safety, history and…

Satay — Southeast Asian Grilled Meat Skewers Satay Satay (sate) is a popular Southeast Asian street food of skewered, seasoned meat grilled over coals and often served with peanut sauce and rice or accompaniments.

Sauce: definition, types, history and culinary roles Sauce A sauce is a prepared liquid or semi-liquid accompaniment used to flavor, moisten, or finish food. This article explains composition, common varieties, historical origins, preparat…

Sauerbraten — Traditional German Marinated Roast Sauerbraten Sauerbraten is a classic German marinated pot roast. Meat is cured in a sour-spiced marinade, then braised and served with rich gravy and traditional sides such as dumplings or red…

Sauerkraut — fermented cabbage, history, preparation and uses Sauerkraut Sauerkraut is finely shredded cabbage fermented by lactic acid bacteria to produce a sour, long‑lasting condiment used across Europe and beyond. This article covers production, mic…

Sausage: types, ingredients, history and culinary uses Sausage Sausage: prepared meat (or meat-free) with spices in a casing. Overview of ingredients, casings, regional varieties, production methods, culinary uses and notable distinctions.

Sautéing: high-heat cooking for quick browning and retained moisture Sautéing Sautéing is a quick, high-heat cooking technique that browns small pieces of food in a little fat while preserving texture and moisture. Includes methods, history, comparisons, and…

Scallion (green onion): description, uses, varieties and storage Scallion Scallions, also called green or spring onions, are young Allium plants used for their mild onion flavor. This article explains identification, culinary uses, cultivation, varieties…

Schlenkerla: Bamberg's Historic Rauchbier Brewery and Tavern Schlenkerla Schlenkerla is a centuries-old Bamberg brewpub famed for Aecht Schlenkerla Rauchbier, a traditional German smoked beer. This article covers its beers, production, traditions, seaso…

Schnapps: distilled spirits and sweet liqueurs from central Europe to global markets Schnapps Schnapps (German: Schnaps) denotes a range of distilled fruit brandies and sweet flavored liqueurs. This entry explains types, production, history, uses, and how European schnaps d…

Schnitzel: history, preparation, regional varieties and servings Schnitzel Schnitzel is a thin, breaded and fried meat cutlet from Central Europe, best known as Wiener Schnitzel. This article covers its preparation, traditional meats, regional variations,…

Scone: traditional quick bread, varieties and serving traditions Scone A scone is a small quick bread or pastry, typically baked and served warm. This article explains ingredients, preparation, history, regional varieties, common fillings, and how sco…

Scotch whisky Whisky distilled and matured in Scotland under specific rules. Includes single malts, grain whiskies and blends; aged in oak casks and produced by traditional steps from malting to…

Scrambled eggs: preparation, variations, and culinary notes Scrambled eggs An accessible overview of scrambled eggs: what they are, common ingredients and techniques, regional variations, serving ideas, nutrition and simple safety tips.

Screwdriver (cocktail) A simple mixed drink of vodka and orange juice. The Screwdriver is a classic highball noted for its ease of preparation, everyday popularity, and many regional variations.

Seafood: types, nutrition, harvesting, and cultural importance Seafood Overview of seafood: what it includes, common categories, how it is harvested, nutritional value, culinary uses, history, and sustainability considerations.

Seasoning (culinary): purpose, methods, history and cultural differences Seasoning Seasoning is the practice of adding salt, herbs, spices, acids or fats to food to enhance or balance flavors. This article explains common ingredients, techniques, history, and imp…

Sekihan — Japanese celebratory red rice Sekihan Sekihan is a traditional Japanese dish of glutinous rice colored with adzuki beans and served on auspicious occasions; regional variations and a modern revival mark its cultural ro…

Semi-vegetarianism: definitions, variants, health reasons, and distinctions Semi-vegetarianism Semi-vegetarianism refers to diets that largely exclude red meat but include poultry and/or seafood. This article explains common variants, motivations, dietary considerations, and…

Sesame oil: types, uses, history, and culinary properties Sesame oil Sesame oil is an edible vegetable oil from sesame seeds, valued for its flavor, culinary uses across Asia and the Middle East, and its traditional uses in medicine and cosmetics.

Shabu-shabu: Japanese hot pot dish Shabu shabu Shabu-shabu is a Japanese nabemono (hot pot) of thinly sliced meat and vegetables cooked briefly in a communal pot and dipped in sauces such as ponzu or sesame.

Shanghainese food Cuisine of Shanghai and the Yangtze Delta, known for sweet-savory balance, braised dishes, soup dumplings like xiaolongbao, seasonal seafood such as hairy crab, and techniques incl…

Shawarma: Middle Eastern rotisserie meat sandwich and its variants Shawarma Shawarma is thinly sliced, marinated meat roasted on a vertical spit and served wrapped or plated with bread, sauces and vegetables. It evolved from Ottoman rotisserie traditions a…

Shelf life: durability, safety, and labeling of perishable products Shelf life Shelf life is the period a product retains acceptable quality and safety under specified storage conditions. This article explains factors, labeling, examples, and ways to manage a…

Shellfish — edible aquatic invertebrates (culinary term) Shellfish Shellfish refers to edible aquatic invertebrates—chiefly molluscs, crustaceans and some echinoderms—used worldwide in cuisine, aquaculture and fisheries, with varied cultural and r…

Sherry: fortified wines of Jerez and their styles, production, and uses Sherry Sherry is a fortified wine from the Jerez region of Spain, made mainly from Palomino and aged by the solera system. Styles range from very dry finos to sweet Pedro Ximénez dessert…

Shiitake mushroom (Lentinula edodes) — edible fungus, cultivation and uses Shiitake mushroom Comprehensive overview of the shiitake mushroom (Lentinula edodes): identification, cultivation methods, common varieties, culinary uses, and notable facts about its cultivation an…

Shiraz (grape) Shiraz, also known as Syrah, is a dark-skinned grape variety used for full-bodied red wines. It originated in France’s Rhône Valley and today produces diverse styles worldwide, fro…

Shōchū: Japan’s traditional distilled spirit — types, production, and serving Shōchū Shōchū is a Japanese distilled spirit produced from ingredients like barley, rice, sweet potato, and sugar cane. This article explains its production, varieties, history, serving s…