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Cooking Dictionary
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Sabayon - a sweet egg dessert or sauce, flavored with
wine. In Italy it is called zabaione.
Saccharin - a commercial synthetic sugar substitute.
It is said to be 500 times sweeter than sugar.
Sacher Torte - a famous Viennese cake made of chocolate
with apricot filling and dark chocolate icing.
Saddle - a cut of meat including both loins. In beef,
this is considered the finest cut. Also, used in reference to
lamb and mutton.
Safflower - a major source of orange dye, oil
and polyunsaturated fat.
Saffron - dried, yellow-orange stamens of the flower of
crocus sativus. Saffron is available as threads and as grains.
The threads are considered best, though far more expensive.
Sage - an herb (Salvia officinalis) native to the Mediterranean
region; has soft, slender, slightly furry, gray-green leaves
and a pungent, slightly bitter, musty mint flavor; used for medicinal
and culinary purposes; available fresh or dried, used chopped,
whole or rubbed.
Saint-Germain - a soup made of fresh green peas.
Saint- Honoré - an impressive dessert of caramel-glazed
cream puffs circling cream filling.
Sake - a wine made from rice.
Salami - a highly seasoned dried Italian sausage made
of pork or beef.
Salmagundi - a meat-salad dish with hard boiled
eggs, beets, anchovies and pickles.
Salmi - a stew made of leftover or precooked roast game.
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