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

Shawarma - Spit-Roasted Meat

Shawarma is marinated meat (chicken, lamb, or beef) grilled on a vertical rotisserie and served in pita bread with vegetables and sauce.

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Shchi - Russian cabbage soup

Shchi is a traditional Russian soup made from fresh or sauerkraut cabbage, meat, and potatoes, prepared in Russia for centuries as an everyday dish.

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Shepherd's Pie - the shepherd's classic

Shepherd's Pie is a traditional British dish of minced lamb and vegetables baked under a layer of creamy mashed potatoes.

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Shiitake - the royal mushroom of Asian cuisine

Shiitake is an edible mushroom native to East Asia, the second most cultivated mushroom in the world. It features a pronounced umami flavor and meaty texture. In Japanese and Chinese cuisine, it is used fresh and dried in soups, stir-fries, and braised dishes. Dried shiitake has a more concentrated flavor, and its broth forms the base of dashi stock. The mushroom is rich in B vitamins and minerals.

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Shish Taouk - Chicken Skewers

Shish taouk are Lebanese chicken skewers marinated in yogurt, lemon juice, garlic, and spices. Grilled over charcoal and served with garlic toum.

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Shrimp - popular seafood

Shrimp are marine crustaceans that rank among the most popular seafood in the world. They are characterised by a delicate sweet flavour and tender texture. Shrimp can be prepared in many ways, including grilling, frying, boiling, and braising. They are a fundamental ingredient in Mediterranean, Asian, and Latin American cuisine. Shrimp meat is rich in protein, low in calories, and contains important minerals such as iodine, selenium, and zinc.

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Shrimp - seafood crustaceans

Krevety jsou mořské korýši, kteří patří mezi nejoblíbenější mořské plody na světě. Bohaté na bílkoviny, omega-3 mastné kyseliny a minerály jako selen a zinek, mají jemnou sladkou chuť a křehkou strukturu. Grilování, vaření, smažení nebo pečení jsou způsoby přípravy krevet. Je důležité je nepřevařit, protože se stanou gumovými.

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Škubánky - Czech potato dumplings with poppy seeds

Škubánky are a traditional Czech and Slovak dish made from potato dough that is torn into small pieces and boiled in water. After cooking, the dumplings are coated in ground poppy seeds mixed with sugar and drizzled with melted butter. They belong to the classic sweet main courses of Central European cuisine. The dough is prepared from boiled potatoes, flour, and eggs. Škubánky are traditionally served as a main course, most often for lunch.

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Slicing thin - the art of precise cutting

Slicing thin is a culinary technique involving cutting food into thin, even slices using a sharp knife. It is primarily used with meat, fish, vegetables, and fruit. Properly sliced food heats evenly and looks better on the plate. The technique requires a sharp knife and a confident stroke. Meat is sliced at an angle against the grain, preserving tenderness and juiciness. Fish is sliced this way to remove bones and obtain clean fillets.

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Slovak Potato Fritters - crispy golden patties

Slovak potato fritters are fried on a pan until golden. Made from grated potatoes with flour and seasoning. A popular snack and side dish in Slovak cuisine.

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Smoothie, a thick blended fruit or vegetable drink

A smoothie is a thick cold drink blended from fresh or frozen fruit, vegetables, and a liquid base, most often water, dairy milk, plant milk, or yoghurt. It is frequently enriched with ice, honey, nuts, seeds, oats, protein powder, or superfoods such as chia, açaí, or spirulina. The first commercial smoothies appeared in 1960s California as a healthier alternative to milkshakes. they gained worldwide popularity in the 1990s with the rise of the wellness movement. Variants include the green smoothie (spinach, kale), the smoothie bowl (thicker, eaten with a spoon and toppings), post-workout protein versions, and detox vegetable blends. A powerful blender is the key to a smooth, creamy result.

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Šodó - warm egg cream dessert

Šodó is a traditional warm dessert made from egg yolks, sugar, and wine, whisked over a water bath until fluffy. The name comes from the French chaudeau, meaning warm water. In Czech and Slovak cuisine, it is served as a warm sauce for fruit dumplings, sweet buns, or puddings. The consistency is light and foamy with a gently sweet, wine-flavored taste. Preparation requires patient whisking over steam to properly thicken the yolks.

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