Food

Stollen: Traditional German Christmas Fruit Bread Stollen Stollen is a dense, yeasted German fruit bread with nuts, spices and candied fruit, dusted with powdered sugar and widely associated with the Christmas season and regional varietie…

Stroopwafel A thin Dutch waffle sandwich filled with a caramel-like syrup. Traditionally from Gouda, the stroopwafel is eaten warm with coffee and sold both artisanally and commercially worldw…

Subsistence farming Small-scale agriculture where households produce primarily for their own consumption rather than for market sale; includes various systems such as small plots, shifting cultivation…

Suet Suet is the hard animal fat around the kidneys and loins, used in traditional cooking, pastry, bird feed and some crafts; distinct from rendered tallow and available in animal and…

Sugar cookie A simple, lightly sweetened cookie made from sugar, flour, butter, eggs and leavening; a versatile base for cutouts, icings and many flavor variations.

Sugarcane juice: extraction, uses, and cultural significance Sugarcane juice Fresh liquid pressed from sugarcane stalks. Overview of production, composition, regional names, culinary and industrial uses, storage and safety, and regulatory notes.

Sukiyaki: Japanese one‑pot beef dish and its regional styles Sukiyaki Sukiyaki is a Japanese hot pot dish of thinly sliced beef simmered with vegetables in a sweet‑savory sauce; served family‑style with regional variations and often dipped in raw egg…

Sundae — ice cream dessert with sauce and toppings Sundae A sundae is a sweet ice cream dessert typically topped with sauce, nuts, fruit, or whipped cream. Originating in the late 19th century, it has many variations and remains popular i…

Supermarket (grocery store) Supermarket A supermarket is a large self‑service retail store that sells food and household goods. This article explains its layout, products, operators, supply chain, history, services and d…

Supplemental Nutrition Assistance Program (SNAP) Supplemental Nutrition Assistance Program SNAP is the United States federal program that helps low-income households buy food. It is federally funded, state-administered, uses EBT cards, and traces its modern form to the F…

Surge (soft drink) Surge Surge is a citrus-flavored soda introduced by The Coca-Cola Company in 1997 as a competitor to Mountain Dew; it was discontinued in 2003 and briefly reissued in 2014 after a fan-le…

Sushi: Japanese vinegared rice dishes and their varieties Sushi Sushi is a Japanese cuisine based on vinegared rice combined with seafood, vegetables or other ingredients. This entry explains ingredients, common types, etiquette, history and gl…

Sweet: taste, confectionery, cultural meanings Sweet Overview of 'sweet' as a basic taste, its sensory basis, confectionery (British 'sweets' vs American 'candy'), culinary uses, health notes, and cultural references including the Br…

Sweet corn Sweet corn is a group of maize varieties grown for immature ears with a high sugar content. It is eaten as a fresh vegetable, canned or frozen, and differs biologically and culinar…

Sweet potato pie: Southern American dessert and its variations Sweet potato pie Sweet potato pie is a spiced, custard-like tart made with mashed sweet potatoes. A staple of Southern U.S. and African American holiday cuisine, it appears frequently at Thanksgivi…

Sweet roll A small, individually sized, yeast-leavened bun made with enriched dough and sweet fillings or toppings, eaten at breakfast, as a snack, or a dessert across many cultures.

Sweetbread (culinary name for thymus and pancreas) Sweetbread Sweetbreads are edible glands—typically thymus or pancreas—valued for their tender texture and mild flavor. Used in classical and regional cuisines, they require specific cleaning…

Swiss cheese (Emmental-style cheese and its characteristics) Swiss cheese Overview of Swiss cheese — the Emmental-style group of cheeses: production, hole formation, flavor, history, uses, and distinctions between Swiss, Emmental and similar cheeses.

Syrup: composition, types, uses and production Syrup Thick, sweet liquids made primarily from sugars and water; syrups include maple, flavored, and industrial varieties and are used in cooking, beverages, and confectionery.

Tabasco sauce A distilled overview of Tabasco sauce: its ingredients, production, history, culinary uses, and how it differs from other hot sauces.

Tabouleh — Levantine parsley and bulgur salad Tabouleh Tabouleh (tabbouleh) is a fresh Levantine salad of finely chopped parsley, bulgur, tomatoes and mint, dressed with olive oil and lemon. It is a staple of mezze and has regional var…

Taco: structure, history, variations, and cultural significance Taco A concise yet comprehensive overview of the taco: its components, origins in Mexico, regional styles, common fillings and sauces, and its global spread and cultural importance.

Tafelspitz — traditional Viennese boiled beef Tafelspitz Tafelspitz is a classic Austrian dish of simmered beef served in broth with root vegetables and condiments; a staple of Viennese cuisine with distinct cuts, sauces, and serving tra…

Tahini: sesame paste used across Middle Eastern and Mediterranean cuisines Tahini Tahini is a smooth paste made from ground sesame seeds. This article explains how it’s made, common varieties, culinary uses, cultural background, storage, nutrition, and distincti…

Take-out (Takeaway): Food Prepared to Be Eaten Away from the Restaurant Take-out Take-out (takeaway or carry-out) is food prepared by a restaurant to be eaten elsewhere. This article explains its history, formats, packaging and health issues, cultural variation…

Takoyaki: Japanese octopus dumplings and Kansai street food Takoyaki Takoyaki are round Japanese snacks of wheat-batter filled with diced octopus, cooked in a special pan and served with sauce, mayonnaise, seaweed and bonito flakes.

Tangerine: characteristics, uses, history and varieties Tangerine Tangerine is a small, easy-to-peel citrus fruit related to mandarins and oranges, prized for its sweet flavor, culinary uses, and several commercial and heirloom varieties.

Tapioca: starch from cassava and its culinary and industrial uses Tapioca Tapioca is the refined starch extracted from the cassava root, used worldwide in cooking and industry for thickening, confectionery, and gluten-free applications.

Tartar sauce A creamy, mayonnaise-based condiment commonly served with fried or grilled seafood. Often enhanced with pickles, capers, herbs, and lemon; known as “tartare” in some English-speaki…

Tatsoi (Spoon Mustard): an Asian leafy vegetable Tat soi Tatsoi is a dark-green, rosette-forming Brassica used like spinach or bok choy. Mild, mustardy flavor; popular raw or cooked in salads, stir-fries and soups; grown worldwide as a c…

Tea: Types, Production, Brewing, and Cultural Significance Tea Comprehensive overview of tea: made from Camellia sinensis, major types and processing, brewing tips, cultural history, uses, and how herbal infusions differ from true tea.

Teacup: design, materials, history, uses and collecting Teacup An overview of the teacup — its form, materials, cultural history, practical uses, collecting and care — with distinctions from mugs and notes on decorative and modern variations.

Teapot: design, history, and use for brewing tea Teapot A teapot is a vessel for steeping tea leaves in hot water. This article explains parts, materials, brewing methods, cultural roles, and how a teapot differs from a kettle or cup.

Teaspoon: small spoon, kitchen utensil, and unit of volume Teaspoon A teaspoon is a small spoon used for stirring, serving and measuring. It is also a culinary and pharmaceutical unit now standardized to 5 millilitres and appears in many utensil fo…

Tempura: Japanese battered and deep-fried seafood and vegetables Tempura Tempura is a Japanese method of lightly battering and deep-frying seafood and vegetables. It has distinctive batter and technique, a history linked to 16th-century Portugal, and ma…

Tequila: Mexican agave spirit — production, types and cultural role Tequila Tequila is a distilled spirit from Mexico made primarily from blue agave. This article explains its production, legal status, main styles, common uses in cocktails and culinary cul…

Teriyaki: Japanese grilling technique and sweet-savory glaze Teriyaki Teriyaki is a Japanese method and sauce for grilling or broiling foods using a glossy, sweet-savory glaze made from soy sauce, mirin, sugar (and often sake). It has many regional a…

Thai food: flavors, ingredients, history, and dining customs Thai food Overview of Thai cuisine: its characteristic balance of flavors, key ingredients and dishes, regional variations, dining etiquette, and modern global influence.

The Redwall Cookbook A cookbook of recipes inspired by Brian Jacques's Redwall novels, collecting hearty pies, sweets, soups and drinks adapted from the books for home kitchens and fan gatherings.

Theme restaurant: concept, history, and notable examples Theme restaurant An overview of theme restaurants: how atmosphere shapes design, cuisine, and operations; major types and examples; business challenges and cultural impact.

Toast (toasted bread): preparation, varieties and uses Toast Toasted bread — commonly called toast — is bread browned and crisped by dry heat. This article covers how toast is made, common equipment and toppings, cultural uses, variations an…

Toffee Toffee is a sugar-and-butter confection made by boiling sugar with fat and cooling to a firm texture. It has many regional forms, culinary uses, and close relations to caramel, bri…

Tofu (Bean Curd): Production, Varieties, History and Uses Tofu Tofu, or bean curd, is a versatile food made from coagulated soy milk pressed into blocks. This article explains how it is made, its varieties, culinary uses, history, nutrition, a…

Tomato (Solanum lycopersicum): botany, history, uses, and cultivation Tomato Tomato — a widely grown berry of the nightshade family used worldwide as a culinary vegetable. Overview of botany, varieties, history, nutrition, cultivation and notable legal and…

Tonkatsu: Japanese Breaded and Fried Pork Cutlet Tonkatsu Tonkatsu is a Japanese yōshoku dish of breaded, deep-fried pork—commonly loin or fillet—served sliced with shredded cabbage, rice, miso soup and a thick sweet-savory sauce.

Tootsie Roll A chewy, chocolate-flavored taffy candy introduced in the late 19th century. Known for its wrapper, long shelf life, and role in American confectionery and holiday traditions.

Tortilla: varieties, history and culinary uses Tortilla Tortilla — a thin round flatbread central to Mexican cuisine (made from maize or wheat). Also the name for the Spanish potato omelette. Covers types, preparation, dishes, history a…

Trans Fat: Types, Sources, Health Effects, and Regulation Trans fat A clear overview of trans fatty acids: what they are, how they form, where they occur, associated health risks, labeling and regulatory responses, and practical steps to reduce int…