Glossary of terms

Sangria is a traditional Spanish alcoholic drink made from red wine, chopped fruit, sweetener, and often brandy or liqueur. The name comes from the Spanish word sangre, meaning blood, referring to the deep red color. Sangria is served chilled and is a popular summer refreshment worldwide.

Sardines are small sea fish from the herring family, found primarily in the Mediterranean Sea and Atlantic Ocean. They are named after the island of Sardinia where they were once abundantly caught. Sardines are among the healthiest fish due to their high content of omega-3 fatty acids, protein, vitamin D, and calcium.

Sardinhas assadas are sardines grilled over an open charcoal fire, served with bread, salad and boiled potatoes, a symbol of summer in Portugal.

Sashimi are thin slices of raw fish or seafood served with wasabi and soy sauce. They require the freshest ingredients and precise knife cuts.

Satay are grilled meat skewers marinated in turmeric and coconut milk, served with peanut sauce. A popular Thai street food with roots in Indonesian cuisine.

Sauerbraten is a traditional German dish of beef marinated for several days in vinegar, wine and spices, then slowly braised until tender.

Sauerkraut is fermented white cabbage, a traditional German side dish with a tangy flavour, rich in probiotics, served alongside meat and sausages.

Sauerkraut is a traditional fermented food made from white cabbage preserved in brine. During fermentation, lactic acid bacteria naturally develop, giving the cabbage its characteristic sour flavour and extending its shelf life. Sauerkraut is rich in vitamin C, fibre, and probiotics beneficial for digestion. It is a staple in Central European cuisine, used as a side dish with meat, in soups, salads, and as a filling for dumplings and pastries.

Sauerkraut soup is a traditional Central European soup made from fermented cabbage, potatoes, sausage or smoked meat, and spices. It is one of the most typical winter soups in Czech and Slovak cuisine and is closely associated with the Christmas season. The base is a broth with sauerkraut, potatoes, and cream, seasoned with caraway and garlic. The soup is simmered slowly for full flavour. Many regional variations exist across Central Europe.

Sauerkraut soup is a traditional soup made from sauerkraut, sausage, mushrooms, and smoked meat, beloved in both Czech and Slovak Christmas traditions.

Sauteing is a cooking technique in which food is quickly fried in hot fat while being constantly stirred. The goal is to achieve browning on the surface while keeping the inside juicy. Vegetables, meat, mushrooms, and spices can all be sauteed. The pan must be at a high temperature and food is added in small batches to prevent steaming. Sauteing differs from braising by lower moisture and from deep frying by shorter time. It is a fundamental step in preparing sauces, stir-fries, and many traditional recipes.

Savory is an aromatic herb from the mint family, widely used in European cuisine. There are two main varieties: summer savory and winter savory. It has a pronounced peppery flavor reminiscent of thyme and oregano. It is traditionally added to legume dishes as it helps reduce bloating.