| Saddle: cut of meat from rib to leg, which is very tender and special for roasting.
| Saganaki: Greek appetizer with thick kasseri cheese slices fried in butter sprinkled with lemon juice and fresh oregano.
| Saffron: the most expensive spice in the world mostly used to flavor and tint food.
| Sage: Mediterranean herb with culinary and medicinal applications used in dishes based in pork, cheese, beans, poultry and game.
| Sago: fruit of sago palms very useful for baking and thickening soups, puddings and desserts.
| Sake: national drink of Japan, this wine is served warm in small cups. In cooking it is used in sauces and marinades.
| Salami: one type of sausage which is ate both raw and cooked, it is a mix of beef and pork usually served as snack, some soups and salads.
| Salmi: seasoned sauce for pasta made with wine, roasted game birds, mushrooms and truffles.
| Salmagundi: term to refer a stew or some other multi-ingredient dish.
| Sambal: Indian condiment basically made of a mixture of chillies, sugar and salt. It is mostly served as an accompaniment with curried dishes.
| Sand dab: flatfish from Pacific Ocean with a sweet flesh low in fat.
| Saté: Indonesian dish made of marinated cubes of meat, fish or poultry which are grilled or broiled and served with spicy peanut sauce. |
| Scald: culinary technique to delay the souring of milk. Also it refers to setting out food in order to it loose its skin facilitating its peeling. |
| Schlag: German term for whipped cream. |
| Scampi: term used to describe large and split shrimps that are brushed with garlic oil in order to be broiled. |
| Schmear: culinary term to describe a dab of something like mayonnaise. |
| Score: to make shallow cuts in the surface of meat or fish. |
| Sear: technique food to get meat brown by subjecting it in a very hot oven. |
| Semifreddo: Italian term which means half cold, and mostly used to describe partially frozen desserts. |
| Seize: culinary technique to melted chocolate that has became thicker or in a lumpy mass. |
| Sift: to incorporate air to make ingredients lighter. |
| Simmer: to cook food into liquid at low temperature making the just little bubbles break the surface. |
| Skim: to remove the last top layer from any liquid. |
| Sofrito: sauce made of sautéing annatto seeds into rendered pork fat. |
| Soufflé: mixture of egg yolk-based sauce with beaten egg whites. |
| Sour: mixture of lemon juice and little amount of sugar made to be added to some cocktails. |
| Steam: culinary method of placing food in a special steamer basket over boiling water in a covered pan.
| Strain: to get dry some ingredient in order to remove undesirable particles.
| Suet: solid white fat part found around the kidneys and loins and it is mostly used for pastries. |