Culinary glossary of terms

The culinary glossary is a clear encyclopedia of cooking terms, techniques and ingredients that you will come across in recipes from home and world cuisines. It suits beginners who want to understand what a recipe asks for, as well as experienced cooks who need to check a particular method or the name of an ingredient.

Each entry comes with a plain explanation of how the term is used and what to watch out for while cooking, often with a practical tip right at the stove. Browse the entries alphabetically, or use the search when you are looking for a specific term.

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Schnitzel - German breaded cutlet

German Schnitzel is a thin veal or pork cutlet coated in flour, egg and breadcrumbs, pan-fried to a golden crispy finish.

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Sea buckthorn - a vitamin powerhouse from nature

Sea buckthorn is a thorny shrub producing small orange berries with a distinctly tart flavour and an exceptionally high vitamin C content. It grows wild across Europe and Asia and tolerates extreme conditions including dry and sandy soils. The berries contain vitamins C, E, K, and beta-carotene, as well as valuable sea buckthorn oil. In cooking, sea buckthorn is processed into juices, syrups, jams, teas, and dietary supplements. Sea buckthorn oil is also used in cosmetics for its skin-regenerating properties.

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Seafood - ocean delicacies

Seafood is a collective term for edible marine animals other than fish, including shrimp, langoustines, lobsters, octopus, cuttlefish, squid, mussels, oysters, scallops, and more. Seafood holds an important place in cuisines worldwide, particularly in the Mediterranean, Asia, and coastal regions. It is rich in protein, omega-3 fatty acids, iodine, and zinc. Seafood is prepared by grilling, boiling, frying, or served raw. Frutti di mare is a classic Italian seafood medley served with pasta.

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Seaweed - superfood from the ocean

Seaweed consists of aquatic organisms growing in seas and oceans that have been used as food in many cultures for thousands of years. The best-known edible species include nori, wakame, kombu, and hijiki. Nori is used for wrapping sushi, wakame is added to miso soup, and kombu serves as the base for Japanese dashi broth. Seaweed is extraordinarily rich in minerals, particularly iodine, calcium, and iron, as well as vitamins and fibre.

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Seitan - meat alternative from wheat gluten

Seitan is a plant-based protein made from wheat gluten, used as a meat substitute in Asian and modern vegetarian cuisine. It has a firmer texture than tofu and absorbs marinades and seasonings exceptionally well. With its high protein content and low fat, it is a popular choice among vegans. It can be prepared by boiling, frying, grilling, or stewing and works well in stir-fries, stews, and sandwiches.

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Sekt - Central European sparkling wine

Sekt is a sparkling wine produced using traditional or tank methods, popular especially in the Czech Republic, Germany, and Austria. It features delicate bubbles and a fresh fruity flavor. It is made from varieties such as Riesling, Chardonnay, or Müller Thurgau. Sekt is served as an aperitif, at celebrations, and as a cocktail base, offering a more affordable alternative to French Champagne.

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Semolina - essential cooking ingredient

Semolina je hrubě mletá pšeničná mouka, která se v české kuchyni používá k přípravě kaše, knedlíků, pečených pudinků a dalších pokrmů. Kaše ze semoliny patří mezi oblíbené snídaně a podává se se cukrem, máslem nebo ovocem. Tato mouka se také používá k výrobě malých knedlíků do polévek a sladkých knedlíků plněných ovocem. Semolina má jemnou neutrální chuť, která se snadno kombinuje jak se sladkými, tak se slanými ingrediencemi. Je zdrojem sacharidů a bílkovin a snadno se připravuje vařením v mléce nebo vodě.

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Sernik - Polish Cheesecake

Sernik is a traditional Polish cheesecake made from fresh curd cheese, eggs and butter, with a delicate creamy texture.

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Sesame - the oldest oilseed in the world

Sesame is an annual plant cultivated for its small oily seeds with a distinctive nutty flavor. It is one of the oldest oilseed crops in the world and forms the basis of tahini paste, halva, and many Asian dishes. The seeds are rich in calcium, iron, magnesium, and unsaturated fatty acids. In cooking, they are used whole or ground, and toasting brings out their characteristic aroma.

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Sesame oil - essential ingredient of Asian cuisine

Sesame oil is a vegetable oil pressed from sesame seeds, available in light and dark varieties. Light oil is used for cooking and frying due to its high smoke point. Dark oil from toasted seeds has an intense nutty aroma and is added to finish dishes. It is indispensable in Asian cuisine and rich in antioxidants and vitamin E.

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Shallot - the onion of French cuisine

Shallot is a smaller type of onion with a milder and sweeter flavour than regular onion, an elongated shape and copper to brownish-purple skin. It grows in clusters similar to garlic. In French cuisine it is indispensable for sauces, dressings and delicate dishes such as vinaigrette and béarnaise sauce. It contains less water and more antioxidants.

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