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Saanen is a Swiss, traditional, oiled and rubbed natural rind hard cheese resembling Parmesan, made from cow's milk.
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Saba is a sushi dish of mackerel.
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Saccharin is the trade name for the compound benzoic sulphinide, a low carbohydrate ortho sulpho benzimide made from toluene and used as an artificial sweetener as a substitute for sugar.
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Sachertorte is an Austrian rich layered chocolate cake.
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Sack is a dry sherry, which first found favour with the nobles in England during the Tudor period.
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Sage Derby is a British traditional, creamery vegetarian cheese made from cow's milk and flaked sage in North Yorkshire since the 17th century.
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Sahti is the traditional style of beer brewed in Finland. It is a strong (around 8%) unfiltered, hazy, reddish-amber brew, quite flat with a spicy, bitter-sweet flavour. It is brewed with rye rather than barley and juniper rather than hops.
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Saint-Agur is a French modern creamery blue cheese made from cow's milk in the Auvergne region. Saint-Agur was invented in 1986 by the Bongrain cheese company.
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Saint-Albray is a French modern creamery soft-white cheese made from cow's milk in the Aquitaine region. Saint-Albray was invented in 1976 as a mild alternative to Camembert. Saint-Albray is ripened for just two weeks and is a robust cheese that withstands travelling and sitting in supermarket chilled sections.
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Saint-Marcellin is a French traditional farmhouse and creamery natural rind cheese made from un-pasteurised cow's or goat's milk in the Rhone-Alps region.
Saint-Marcellin is recorded as being eaten by the French monarchy during the 15th century.
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Saint-Maure De Touraine is a French traditional farmhouse fresh or natural rind white coloured cheese with an ash coated rind made from un-pasteurised goat's milk in the Loire region.
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Saint-Nectaire is a French traditional farmhouse and creamery semi-soft cheese made from un-pasteurised cow's milk from cows of the Salers breed in the Auvergne region. Saint-Nectaire is cured lying on straw for eight weeks, absorbing flavour from the straw. Factory made versions of the cheese made with pasteurised milk are also produced, identifiable by a square, green label on the cheese.
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Saint-Paulin is a French modern farmhouse and creamery semi-soft cheese made from cow's milk in various regions. Saint-Paulin was invented in the 1930's and ranges in colour from pale yellow to orange, with a thin washed rind.
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Sainte-Maure is a New Zealand modern creamery vegatarian soft-white cheese made from goat's milk.
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Saki (Sake) is a Japanese beer made from unmalted rice and Koji cake.
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Salade Nicoise is a French cold dish or salad consisting of a variety of leaf ingredients, such as lettuce and other ingredients especially sliced or chopped hard-boiled eggs, and sometimes anchovy fillets, olives, tomatoes, and sometimes tuna fish.
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Salem Porter is a deep, dark porter with a nutty, dry taste from the Bateman family brewery in Wainfleet, Lincolnshire.
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Salers is a French traditional farmhouse yellow hard cheese made from un-pasteurised cow's milk in the Auvergne region.
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Salisbury best is a sweetish bitter from the Gibbs Mews brewery in Salisbury, Wiltshire.
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Salmagundi is a mixture of pickled herrings, cold dressed chicken or turkey, salt beef, radishes, endive and olives arranged artistically with regard to a contrast of colour and flavour, served with oil, vinegar, salt and pepper. Sometimes pickled cabbage and anchovies are added.
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Salmi is a game and vegetable stew in a rich sauce.
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Salmi sauce is a sauce for game or duck based upon Espagnole sauce diluted with game stock and with added mushroom and red currant.
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Salopian bitter is a fruity, hoppy cask bitter from the Salopian brewery, Shrewsbury.
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Sambuca is an Italian absinth style of liqueur but without the wormwood.
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Samshoo is a Chinese liquor distilled from rice or sorghum.
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Samso is a Danish, traditional, creamery semi-hard cheese made from cow's milk. Samso is a traditional ingredient in Danish open sandwiches, particularly when aged.
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Samuel Smith's imperial stout is a rich, heavy, bottled stout from the famous North Yorkshire brewery in Tadcaster, which is best served and enjoyed as a liqueur.
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Samuel Smith's oatmeal stout is a distinctive stout with a thick, dark texture and chocolaty, fruity flavour.
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San Simon is a Spanish, traditional, farmhouse and creamery semi-soft natural rind smoked cheese made from cow's milk.
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Sancerre is a French traditional farmhouse natural-rind cheese made from un-pasteurised goat's milk in the Loire region.
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Sancocho is a South American and Caribbean rich soup or stew of fish, meat and vegetables.
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Sandringham rabbit is roast stuffed rabbit. The rabbit is stuffed with a mixture of tomato, lemon rind, breadcrumbs and suet flavoured with herbs.
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A sandwich is two slices of bread with a filling between them. The sandwich was invented by the Romans who called them offula, and received its modern name from John Montagu, the fourth Earl of Sandwich who, being fond of gambling, refused to leave the gaming table to eat and instead instructed the servants to bring him meat between two slices of bread that he may eat while playing.
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Sangaree is an alcoholic beverage of west Indian origins, made from Madeira wine diluted with water and mixed with spices (traditionally nutmeg) and sugar or syrup and drunk iced.
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Sanoche is a Trinidadian pork and beef and yam and dasheen and cassava stew.
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Sao Jorge is a Portuguese, traditional, farmhouse hard cheese made from un-pasteurised cow's milk on the island of Sao Jorge in the Azores. Sao Jorge resembles Gouda and tastes similar to cheddar.
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Sapsago (also known as Schanziger) is a Swiss, traditional farmhouse and creamery hard cheese with a texture like Parmesan, made from cow's milk and flavoured with fenugreek.
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Saratoga is a New Zealand modern farmhouse vegetarian fresh cheese made from goat's milk.
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Saratoga chips are potatoes sliced thin while raw and fried until crisp. They are also known as chipped potatoes or simply chips.
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SAS - Strong Anglian Special - is a dry, well-balanced cask bitter produced by the Crouch Vale brewery, Essex.
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Sashimi is a sushi dish of raw fish without rice.
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Sauerkraut is a popular German food prepared from fermented shredded white cabbage.
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Saumur are varieties of good quality French wine, both still and sparkling.
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Sausage is an article of food consisting of chopped or minced meat, such as pork, beef or veal, seasoned with sage, salt, pepper or other herbs, and stuffed into the entrails of sheep, oxen or pigs and tied at short intervals. Today artificial skins tend to be used in place of intestines.
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 More information about Sausage
Sauterne is a white wine from the south bank of the Garonne in the Bordeaux district.
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Savarin is a rum-flavoured fruit sponge.
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Savoy pudding is a set custard desert, the custard being mixed with finely sieved savoy cake sponge and topped with meringue.
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Saxon pudding is a set custard desert with layers of sponge cake and macaroon, garnished with blanched almonds.
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Sbrinz is a Swiss, traditional farmhouse hard cheese made from cow's milk. Sbrinz resembles a mild Parmesan and can be used as a cheap substitute.
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Scamorza is an Italian traditional farmhouse and creamery stretched-curd cheese made from cow's milk.
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Scampi are large prawns, often Dublin Bay prawns or Norway Lobsters.
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Scampi meuniere is a dish of scampi fried in butter often served as an hors d'oeuvre.
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Schiedam is a Dutch gin.
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Scotch broth is a soup made from beef or mutton with pearl barley and vegetables.
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Scotch collops is a dish of beef steak, cut small and stewed with onions.
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A Scotch egg is a hardboiled egg, wrapped in sausage meat and fried. Often the sausage meat is covered in breadcrumbs. Scotch eggs are usually eaten cold.
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Scotch marmalade is an orange marmalade made with extra orange peel.
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A Scotch pancake or drop-scone is a small, thick, pancake formed by frying a spoonful of batter. They are often eaten cold plain or with raisins, buttered and served with afternoon tea.
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Scotch rabbit is a rabbit, pork or bacon, tomato and cabbage casserole.
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Scotch Woodcock is a jocular name for a preparation of toast and finnan haddock.
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Scots Kail Brose is a broth of ox head, cow heels or beef shin, leek and either kail or cabbage and pearl barley.
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Screaming orgasm is a cocktail made from kahlua or Tia Maria, vodka, whisky cream such as Bailey's, amaretto and half and half.
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A screwdriver is a cocktail comprising vodka and orange juice served over cracked ice.
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SEA is a malty bitter from the Donnington brewery, Stowon-the-Weld.
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Sea pie is a suet pastry topped beef and vegetable stew.
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Second stock is a stock made from boiled bones, gristle and skin and clean vegetable peelings.
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Selles-Sur Cher is a French traditional farmhouse and creamery natural-rind cheese made from un-pasteurised goat's milk in the Loire region.
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Serat is a simple cheese comprising little more than a ball of curd, smoked and dipped in beeswax and made in the mountains of Iran and Afghanistan.
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Serenata is a salt codfish and vegetable salad eaten in the Dominican Republic.
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Serra De Estrela is a Portuguese, traditional, farmhouse, washed rind soft cheese made from sheep's milk coagulated by leaves or flowers from the wild thistle in the Beira region.
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Sex on the beach is a cocktail made from vodka, peach schnapps, orange juice, cranberry juice and a little raspberry syrup. Sometimes chambord is also included and pineapple juice is used in place of raspberry syrup.
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Shakemantle Ginger is a cloudy, ginger wheat beer produced by the Freeminer brewery, Gloucestershire.
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Shandy (formerly called a smiler) is a drink comprising beer mixed with lemonade in roughly equal parts.
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Shandygaff is a drink comprising beer mixed with ginger-beer.
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Shefford Bitter is a good, well-balanced, real ale from B&T, Bedfordshire.
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Shelburne Cheddar is an American, traditional farmhouse, vegetarian rindless hard cheese made from un-pasteurised cow's milk from the Brown Swiss breed.
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Sherry is a Spanish fortified wine produced in a small area of the Andalucia region. Sherry is produced from white wine which has been fermented until fully dry, and is then transferred into large butts. After standing the wine is fortified with varying amounts of brandy, depending upon the style of sherry and then either bottled or put in casks to mature before bottling. Sweet sherries are sometimes sweetened by the addition of dried grapes of the Pedro Ximenez variety, cheaper sherries by the addition of the juice of raisined grapes to which grape spirit has been added.
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Shimiyaan is a Zimbabwean home-made liquor made from treacle.
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Ship's biscuits were biscuits prepared from flour, from which only the coarsest bran was removed and water, made up into a very stiff dough, formed into shapes and then baked and then exposed in lofts over the oven until completely dry and capable of staying good for months and even years.
Ship's biscuits of the Royal Navy during Victoria's reign were made by machine at the Royal Clarence Victualling Yard at Gosport, Hampshire and were stamped with the Queen's mark and the number of the oven to which they were consigned to be baked.
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A shish kebab is a dish of small pieces of meat, tomatoes, onions, peppers, mushrooms and similar vegetables threaded onto skewers and grilled, generally over charcoal.
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Shoyu is sushi for soy sauce.
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Shropshire Blue is a British, traditional creamery vegetarian blue cheese made in Nottinghamshire, though invented in Scotland at the start of the 20th century. Similar to Stilton, Shropshire Blue is recognisable by its orange colour produced by annatto.
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Shropshire lad is a flavoursome bitter produced by the Wood Brewery, Wistanstow.
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Shropshire stout is a deep-red, rich, dry cask beer from the Hanby brewery, Shropshire.
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Sierra De Zuheros is a Spanish, traditional, farmhouse and creamery hard rind hard cheese made from goat's milk of the Murcia breed in the Andalusia region.
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Singapore sling is a cocktail made from gin, grenadine, sweet and sour, club soda and flavoured with a dash of cherry brandy or blackberry brandy.
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Single Gloucester is a British traditional farmhouse and creamery hard cheese made from un-pasteurised skimmed cow's milk mixed with the next milking's full milk. In 1997 legislation was introduced allowing Single Gloucester to only be made in Gloucester.
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Single malt is a powerful, seasonal ale which uses whisky malt in the brewing process, from Mitchell' s brewery in Lancaster.
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Siraz is a Serbian, traditional, farmhouse natural rind semi-hard cheese made from un-pasteurised cow's milk, salted and matured in brine.
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Sirene is a Bulgarian, traditional farmhouse and creamery fresh cheese made from un-pasteurised sheep's and cow's milk and stored in brine.
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Skillygalee was a typical British nautical breakfast dish served to sailors during the 18th century. Skillygalee was a thin, weak broth or oatmeal porridge boiled in fatty water. At the start of the 19th century a small amount of butter and sugar was added for flavour.
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Skokiaan is a strong, home-brewed alcoholic liqueur fermented with yeast in South Africa.
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Slaughter porter is a dark, roasted, malty porter produced by the Freeminer brewery, Gloucestershire.
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Sloe Gin is a liqueur made of gin flavoured with sloes or some other fruit which are then strained out.
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Smiles best bitter is a rich, brown-coloured, clean-tasting, sweetish bitter with a dry, bitter finish from the Bristol brewery.
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A smorgasbord is a Scandinavian buffet comprising a variety of hot or cold savoury dishes, such as pate and smoked salmon.
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Smuggler is a bitter-sweet, hoppy, fruity beer from the Rebellion brewery, Buckinghamshire.
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Wild snails may be caught, and then fed on a mix of flour and herbs for seven days to clean them before being cooked and eaten. To cook the snails they are dropped, live, into boiling water, blanched, and then rinsed in a mixture of vinegar and water before being slow cooked in a stock, and traditionally served with a garlic butter sauce. British garden snails were eaten in Britain until the Industrial Revolution, but are rarely caught and eaten now in Britain, though some restaurants do buy snails from farms where they are reared for consumption.
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Snakebite is a drink comprising equal proportions of lager and cider. Many pubs and bars in Britain refuse to serve snakebite.
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Sneck lifter is a rich, dark malty premium bitter from the Jennings brewery in the Lake District. Also available in a bottle.
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Snow eggs (oeufs a la neige) is a sweet dish of sweetened egg whites flavoured with vanilla, lemon or orange, whisked to a meringue and poached in custard.
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Snowball is a cocktail made from advocaat, lemonade and lime juice.
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Soave is a light, dry, flowery white wine made near the village of Soave in north-eastern Italy.
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A soda fountain was a vessel containing water impregnated with carbonic acid gas, or plain water and materials for producing the gas, and provided with valves and pipes by which the contents could be drawn off.
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Somerset Brie is a British modern, creamery vegetarian soft-white cheese made from cow's milk by Lubborn Cheese Ltd that while it looks similar to French brie, is quite different in taste.
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Sonoma Jack is an American, traditional farmhouse semi-soft rindless cheese made from cow's milk.
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SOS - Shefford Old Strong - is a malty, fruity real ale from B&T, Bedfordshire.
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Soubise sauce is a sweet sauce made from Bechamel Sauce diluted with stock and with added onions, sugar and nutmeg.
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A souffle is a light, airy dish, either sweet or savoury, baked or steamed, the essential ingredient of which is egg white stiffly beaten to a froth. A souffle must be served immediately the heat has caused it to rise, otherwise it will sink and become heavy.
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Soumaintrain is a French traditional farmhouse and creamery washed-rind cheese made from un-pasteurised cow's milk in the Burgundy region.
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Soup a la Reine is a soup made from veal stock with chicken, sweet almonds, bread crumbs, cream and sugar.
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Soup A La Solferino is a Sardinian soup or potagebased upon beef stock with eggs, cream, and butter the whole thickened with flour.
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Soup Maigre (Summer Hotch Potch) is a thick vegetable soup prepared from pureed haricot beans, parsnips, beetroot, onions, carrot, tomatoes and toasted bread.
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In cooking, soused describes something seasoned with vinegar, such as
soused salmon.
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Soused salmon is a dish of salmon boiled in vinegar and spices, usually cloves and pepper, served cold as a hors d'oeuvre.
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Southern Comfort is an American liqueur based upon whisky flavoured with peaches.
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Soy sauce (soya sauce) is an accompaniment brewed from soya beans and traditionally used in Far Eastern cooking. There are five varieties of soy sauce typically brewed: Light soy sauce - typically used for marinating and cooking, Dark soy sauce - the standard Japanese soy sauce used as an accompaniment, Tamari soy sauce - most of which are produced from water, soya beans and salt, without wheat, Saisikomi soy sauce or twice fermented soy sauce - the highest grade of soy sauce, Shiro soy sauce - a very pale coloured soy sauce which is mainly used for soup and the basis of bouillon.
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The soya bean is the fruit of the plant Glycine max. The soya bean is a high protein, low fat food without cholesterol used as a meat substitute in many processed foods and as an animal feed. In China the juice of the soya beans is extracted by blending the beans with water, sieving and then boiling the residue to produce soya milk. Soya milk can be cooled to form tofu.
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Soyer sauce is a sauce made from fish-stock based white sauce to which are added shallots, finely chopped herbs, egg yolks, cream and a little lemon juice.
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Soyer's stuffing is a stuffing served with roast goose based upon apple and mashed potato flavoured with sage, onion and thyme.
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Spenwood is a British modern, farmhouse, vegetarian, natural-rind hard cheese made from un-pasteurised sheep's milk.
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Spinnaker bitter is a smooth, hoppy ale, one of the Brewery-on-Sea's range of cask beers. Brewed at Lancing, Sussex.
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Spitfire is an amber-coloured, mild, smoky malt ale from the Shepherd Neame brewery, Kent.
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Spring soup is a vegetable soup comprising a standard meat stock (chicken being recommended) or brown soup base to which is added seasonal Spring vegetables such as asparagus, peas, cauliflower, onion, carrot and turnip.
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Spruce beer is an alcoholic beverage prepared by boiling sugar with essence of spruce, cooling and fermenting with yeast. It was popular in Canada in the timber regions during the early 20th century.
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Squab pie is a mutton and apple casserole.
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St Andrews is a Scottish, modern, creamery, trappist-style washed-rind semi-soft cheese made from un-pasteurised cow's milk in Perthshire.
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St Claire is an Australian traditional creamery waxed rind hard cheese made from cow's milk in the style of Gruyere.
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St David's is a Welsh, modern, farmhouse, vegetarian, semi-soft, brine-washed rind cheese made from cow's milk.
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St Killian is an Irish, modern, farmhouse, vegetarian, Camembert-style soft-white cheese made from cow's milk.
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St Michael sauce is a sweet orange sauce thickened with potato flour, served with desserts.
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Stabber's is a brown, strong bitter with a rich, malty flavour from the Ryburn brewery, West Yorkshire.
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Stag is a light-brown, malty, sweet bitter from the Exmoor brewery in Wiveliscombe, Somerset.
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Stamp and go (also known as Accras) are Jamaican salt codfish fritter served as an appetiser.
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Star-anise is a spice obtained from the unripe fruit of the small Chinese evergreen tree Illicium verum.
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Star-apple is a West Indian fruit of the tree Chrysophylum cainito resembling a large purple apple. It is so named from its core which appears to be a star-shape when the fruit is cut through.
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Steaming is the practise of cooking by indirect moist heat.
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A steaming-kettle is a cooking utensil consisting of a tall pan, into which fits a more shallow pan with a perforated base, and a close-fitting lid. The taller pan is partly filled with boiling water, and the food to be steamed is placed into the smaller pan which fits into the larger pan above the boiling water. The lid is then applied to keep the steam in the pan.
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Steeplejack is a light-brown cask bitter with a fresh, hoppy taste, from the Lichfield brewery in the Midlands.
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A stew is a dish of which the meat or vegetables have been stewed.
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Stewing is a method of cooking somewhat similar to boiling, in which the food is simmered gently over a long time. Less water is used than in boiling and the juices and food values are drawn out, whereas in boiling they are sealed in. It is an economical but slow method of cooking meat.
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Stig swig is a golden, seasonal ale brewed by Bunces brewery, Wiltshire, using the herb Sweet Gale (bog-myrtle) , an old Viking ingredient.
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Stilton is an English, traditional, creamery, vegetarian strong blue cheese made from cow's milk and named after the village of Stilton, but actually first made in Leicestershire. A good stilton has blue mould spreading out to the rind.
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Stinking Bishop is a British, modern, farmhouse, vegetarian washed-rind cheese made from cow's milk, the rind being washed with perry made from the Stinking Bishop variety of pear.
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Stones Bitter is a famous straw-coloured bitter with a sweet, malt and hops flavour. It was introduced by the Cannon Sheffield brewery in the 1940s.
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Stracchino is a type of Italian traditional farmhouse and creamery semi-soft cheeses made from cow's milk in the Lombardy region.
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Strega is an Italian liqueur so called because it is supposedly based upon a witch's recipe for an aphrodisiac which will bind two lovers together for ever (Strega is Italian for Witch). It is a yellow, syrupy, citrus based drink with a complex blend of herbs.
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Strong Suffolk is an intriguing, unique, complex bottled ale which comes from Greene King brewery of East Anglia. It is produced by blending an old ale that has been matured in oak vats for at least two years with a fresh brew of dark beer.
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Strongarm is Cameron's premium ruby bitter with a smooth, creamy head from Hartlepool. It was originally brewed for the steelworkers of Teesside.
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Stronghart is a rich, dark, strong beer produced by the McMullen brewery in Hertford.
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Suet is the fatty tissue surrounding the kidneys of oxen and sheep. It is used in cooking.
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Sugar is a sweet, soluble carbohydrate.
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Sukiyaki is a Japanese dish consisting of very thinly sliced beef or other meat, vegetables, and seasonings cooked together quickly, usually at the table.
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Sulphites are preservatives used in food as anti-oxidants to prevent brownage, and to kill micro-organisms within the food. In the EEC, sulphites are represented by the codes E200 through E228 inclusive, excluding E225, and hence include sulphur dioxide, sodium sulphite, potassium metabisulphite and calcium sulphite etc.
Some sulphites occur naturally, sodium dioxide for example occurs in grape skins and hence in fairly large amounts in red wine, and while the human body can create sulphites through breaking down sulphur-based amino acids, it should be noted that sulphites also destroy the vitamin thiamin (vitamin B1).
Sulphur dioxide has long been used to sterilise wine bottles and casks, and sulphites are often added to beers, wines, soft drinks, saudages, burgers, dried fruits and vegetables as a preservative - including those beers classed as 'real ales'.
Sulphites are toxic to human beings, they are linked with causing asthma, anaphylaxis and contact allergies as well as death. In less serious doses they frequently cause headaches and the other familiar symptoms of a 'hangover' after consuming them.
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A sultana is a seedless, dried white grape, frequently used in cooking.
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Summer Lightning is a striking, strong pale bitter which comes from the Hop Back brewery, near Salisbury, Wiltshire.
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Summerskills best bitter is a good, brown-coloured, malt and hops bitter from the South Devon Summerskills brewery.
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Marston's Sundance is a strong golden pale ale characterised by a crisp bitterness derived from golden hops.
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Supreme sauce is a sauce based upon Veloute sauce with added cream, egg yolk and butter.
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Sura is a drink made from the fermented sap from various species of palm.
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Sushi ('vinegared rice') is a staple Japanese cuisine consisting of rice which has been cooked and flavoured with vinegar and served cold with various garnishes including vegetables, eggs or raw seafood. Sushi varies from chef to chef, and in Japan sushi restaurants abound, each individual in the character of the prepared cuisine.
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More information about Sushi
Sussex bitter is a light-coloured, tasty bitter from the King & Barnes brewery in Horsham, Sussex.
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Sussex mild is a dark-brown, malty mild from Harveys brewery, Lewes, Sussex.
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Sussex Slipcote is a British, modern, farmhouse vegetarian fresh cheese made from un-pasteurised sheep's milk. Sussex Slipcote is made to a 16th century recipe.
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Sveciaost is a Swedish, modern, creamery semi-hard, rindless cheese made from cow's milk.
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Swaledale is a British, modern, farmhouse, vegetarian, natural-rind hard cheese made from cow's or sheep's milk and soaked in brine - one variety is soaked in Old Peculiar ale - before being left to mature in humid cellars.
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Sweetbread is the name given to the pancreas, or thymus of the calf or lamb used as a food.
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Swiss cream is a sweet desert comprising macaroons or small sponge-cakes, soaked in sherry and covered with cream thickened with arrowroot and flavoured with lemon juice. An alternative is to use cream flavoured with vanilla and dry cakes, not soaked in sherry.
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Swiss roll is a sponge cake spread with jam, cream, or some other filling, and rolled up.
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A swizzle stick is a small rod used to stir or agitate a fizzy drink to help release the bubbles of carbon dioxide.
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Syllabub is a beverage made from a mixture of milk, wine, grated nutmeg and sugar. Cider and a little brandy is sometimes used in place of wine.
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Abbreviations
Food & Drink
