Food Words

from BostonChefs.com

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Salpicon
A French term for the chopped, cooked and bound components used as stuffings.

Salsify
A root vegetable with oyster-flavored flesh.

Saltimbocca
Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.

Sambal
A condiment made of chiles, brown sugar, salt and other ingredients.

Scamorza
Like a firm, slightly salty mozzarella.

Schnitzel
Egg- and breadcrumb-battered, fried meat cutlet.

Semolina
Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.

Seviche
See "Ceviche."

Shad
The largest member of the herring family.

Shank
The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.

Shiitake
Bold and meaty, these are called "black mushrooms" on Chinese menus.

Shumai
Filled Chinese dumplings that look like tiny, just-opening flower buds.

Skate
Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.

Skordalia
Potatoes, garlic, lemon juice, olive oil, vinegar, parsley and possibly breadcrumbs or nuts, blended into a sauce or dip.

Somen
Thin, beige wheat noodles.

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