Food

Shortening (culinary fat used in baking and frying) Shortening Semisolid fat used to produce flaky, tender baked goods. Made from oils that are often hydrogenated; provides texture and stability but has health considerations related to trans f…

Shot glass: design, history, uses, and common types Shot glass A small drinking glass used to serve spirits in single portions. Covers design, typical sizes and materials, history, uses in bars and cocktails, and notable variations and collect…

Sichuan pepper: botany, flavor, culinary uses and cultural role Sichuan pepper Sichuan pepper is the dried husk of Zanthoxylum fruits used as a spice, notable for its citrus aroma and characteristic numbing sensation. Widely used in Sichuan and other Asian cu…

Sieve (particle separation device) Sieve A sieve is a device that separates particles by size using a perforated surface or mesh. It ranges from simple kitchen sifters to standardized laboratory and industrial screens use…

Simmering: gentle cooking below the boil Simmering Simmering is a gentle moist-heat cooking method in which liquid is kept just below boiling to cook food slowly and extract flavor without agitation.

Sindhi cuisine Cooking traditions of the Sindhi people of Sindh, Pakistan: staples, characteristic dishes, regional varieties, historical influences and role in daily and festive meals.

Skimmed milk: definition, production, nutrition, labeling and uses Skimmed milk Skimmed milk (skim or nonfat milk) is milk with most milkfat removed. This article explains production methods, nutritional differences, labeling in the UK and US, culinary uses, a…

Skittles (fruit-flavored sugar candies) Skittles Skittles are small, colorful, fruit-flavored sugar candies first introduced in England in the 1970s. Known for their hard shell, chewy center and the slogan "Taste the Rainbow", th…

Skol — beer brand overview, history, varieties and cultural presence Skol Skol is an international beer brand originally introduced for European markets. This article covers its origin, name, product variants, marketing, packaging innovations and cultura…

Slaughterhouse (abattoir): function, processes, and issues Slaughterhouse Overview of slaughterhouses (abattoirs): what they are, typical processes and parts, history and regulation, animal welfare and public‑health concerns, and economic and environment…

Smoked fish: methods, species, regional traditions and uses Smoked fish Comprehensive overview of smoked fish: smoking methods (hot and cold), common species, regional traditions, culinary uses, terminology and basic preservation and safety notes.

Smoking (cooking): method, types, history and uses Smoking (cooking) Smoking is a cooking and preservation technique that exposes cured or salted foods to smoke to add flavor, alter texture and slow spoilage; widely used for meats and fish.

Smoothie: Definition, Ingredients, Preparation, Nutrition and Variations Smoothie Smoothies are blended cold beverages made from fruits, liquids and optional add-ins. This article explains ingredients, preparation, nutrition, history, differences from milkshakes…

Snack (small portions of food eaten between meals) Snack Overview of snacks: small portions eaten between meals, common types, history, cultural role, and nutritional considerations including processed vs whole-food options.

Snapple (beverage brand) Snapple Snapple is an American brand of flavored teas, juices and lemonades, founded in 1972 and now owned by Keurig Dr Pepper; known for bottled iced tea, quirky bottle caps and marketing…

Snickers (chocolate bar) Snickers Snickers is a chocolate bar by Mars, Inc., made of nougat, caramel and peanuts coated in milk chocolate. Introduced in 1930, it is sold worldwide and known for many sizes, flavors…

Soba: Japanese buckwheat noodles, varieties, preparation, and cultural role Soba Soba are thin Japanese noodles traditionally made with buckwheat. This article explains ingredients, production, common preparations, history, regional variations and cultural prac…

Soda bread — a quick, traditional bread Soda bread Soda bread is a quick-leavened bread traditionally made with baking soda and buttermilk. Simple ingredients and fast preparation created many regional variations and modern adaptat…

Soft cheese: overview, types, production and uses Soft cheese Soft cheese: cheeses with high moisture and short aging. Covers characteristics, common varieties (Brie, camembert, cream cheese), production, uses, storage and distinctions from f…

Sorbet: ingredients, history, uses and variations Sorbet Sorbet is a frozen, dairy-free dessert made from water or fruit juice and sugar. This article explains its ingredients, textures, history, culinary uses, and differences from relat…

Soufflé: a Light, Fluffy Baked Dish (Sweet and Savory) Soufflé A soufflé is an airy baked dish originating in French cuisine. Made by folding beaten egg whites into a flavored base, it rises in the oven and is served sweet or savory, best eate…

Soup: Types, Ingredients, History, and How It’s Served Soup Comprehensive overview of soup: definitions, main types (clear vs thick), common ingredients, preparation methods, canned soup history, nutrition, regional varieties, and serving t…

Sour cream: production, varieties, culinary uses and distinctions Sour cream Sour cream is a cultured dairy product made by fermenting cream. This article explains how it’s made, common varieties, culinary uses, storage and safety, and differences from simi…

Soy milk: overview, history, production, and uses Soy milk Plant-based beverage made from soybeans. Covers origin, production methods, nutritional characteristics, culinary uses, variants, and considerations such as allergies and fortifica…

Soy sauce: origins, production, varieties, culinary uses and storage Soy sauce Soy sauce is a fermented seasoning from soybeans, grains, water and salt. This article covers its production, varieties, flavor (umami), regional uses, nutrition, storage and cultu…

Spaghetti: origin, characteristics, uses and cultural notes Spaghetti Overview of spaghetti: its ingredients and production, common preparations and sauces, history and etiquette, storage and varieties including thickness names and global popularity.

Spaghetti squash A winter squash cultivar (Cucurbita pepo) whose cooked flesh separates into noodle-like strands; used as a low-carb pasta substitute and valued for its mild flavor and storage life…

Spam (canned meat) Spam (food) Spam is a trademarked precooked canned meat product introduced by Hormel Foods in the 20th century. Widely distributed, it has varied formulations, wartime history, regional culina…

Spanakopita: Greek spinach and feta pastry Spanakopita Traditional Greek savory pie of spinach, feta, eggs and herbs wrapped in phyllo pastry; served as snack, mezze or main with many regional and modern variations.

Sparkling wine Wines that contain significant dissolved carbon dioxide, producing bubbles. Covers production methods, major styles and grapes, regional names (Champagne, Cava, Prosecco, Crémant)…

Spatula (kitchen utensil) Spatula A spatula is a flat-bladed kitchen utensil with a handle used to lift, flip, spread, scrape or portion food. Several distinct forms exist for frying, baking and pastry tasks.

Spice: definition, types, history and culinary uses Spice Spices are aromatic plant-derived substances used to flavor, preserve and scent foods and products. This article explains types, origins, historical trade, culinary roles and notab…

Spice Trade: Routes, History, and Global Impact Spice trade Overview of the historical spice trade: major routes, key spices, economic and cultural effects, and how demand reshaped exploration and world commerce.

Sponge cake: light, egg‑leavened cakes and their varieties Sponge cake A sponge cake is a light, airy cake made chiefly from eggs, sugar and flour. This article explains ingredients, methods, history, common uses, and how sponge cakes differ from butt…

Spoon: design, types, history and common uses Spoon Comprehensive overview of the spoon as an eating, serving and cultural object: form, materials, main varieties, history, manufacture, etiquette, collecting and unusual uses.

Spork — the combined spoon and fork utensil Spork Spork: a hybrid eating utensil combining spoon and fork elements. Covers design, materials, history, common uses (including fast-food), advantages, drawbacks and environmental note…

Sprouting (edible sprouts): methods, types, nutrition, uses, and safety Sprouting Sprouting is the practice of germinating seeds to produce edible shoots. This article explains methods, common seed types, nutritional and safety considerations, culinary uses, and…

Squash (drink): concentrated fruit syrup for diluting into soft drinks Squash (drink) Squash is a non-alcoholic concentrated fruit syrup (also called cordial) that is diluted with water to make soft drinks. It comes in many flavors and in both sugary and low-calorie…

Staple food: definition, common types, history and role in food security Staple food An overview of staple foods: what they are, common examples worldwide, their characteristics, cultural role, and importance for nutrition and food security.

Star anise (Illicium verum) — spice, botany, uses and safety Star anise Star anise (Illicium verum) is a star-shaped aromatic spice used in cooking, liqueurs, and traditional remedies. It is botanically distinct from anise and must be distinguished fro…

Steak: cuts, cooking methods, history and serving traditions Steak Comprehensive overview of steak: definition, common cuts, cooking techniques, cultural traditions, typical accompaniments, and distinguishing features of quality and preparation.

Steak tartare: raw beef dish — preparation, history, variations, and safety Steak tartare Steak tartare is a raw minced or finely chopped meat dish, commonly beef. This article explains ingredients, preparation methods, historical origins, regional names, serving styles…

Steeping: Soaking Processes in Food, Beverage and Industry Steeping Steeping is the controlled soaking of solids in liquid to extract, soften, or remove components. Used in tea, coffee, desalting, and industrial grain processing such as corn millin…

Stew: Slow-simmered meat and vegetable dishes Stew A stew is a one-pot dish of meats and/or vegetables cooked slowly in liquid to develop tender texture and concentrated flavors; found in many cuisines worldwide.

Stilton (English cheese) Stilton Stilton is a traditional English cow's‑milk cheese best known for its blue‑veined variety. It is produced to defined standards and carries a protected name tied to specific English…

Stilton cheese: English blue and white varieties, production and PDO Stilton cheese Stilton is a traditional English cheese made as Blue and White Stilton under a PDO. This article explains its characteristics, production area, methods, culinary uses and legal pro…

Stir-frying: technique, tools, history and practical tips Stir frying Stir-frying is a high‑heat, rapid cooking method that uses a wok or skillet to sear bite-sized ingredients, preserving texture and flavor. It emphasizes preparation, timing, and co…

Culinary stock: the flavor foundation for soups and sauces Stock (food) Stock is a simmered liquid — from bones, meat, fish, or vegetables — used as the basic flavoring for soups, sauces, braises and many other dishes. Varieties, methods, and storage e…