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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.
Soft drinks - non-alcoholic beverages
Soft drinks are non-alcoholic beverages that are usually carbonated and flavored with fruit or herbal extracts. They include sodas, colas, tonics, and other sweet fizzy drinks. Originally created as alternatives to alcoholic beverages, they are now one of the most widely consumed drink categories worldwide.
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Solyanka - Russian spicy soup
Solyanka is a thick Russian soup made from several types of meat, pickled cucumbers, olives, tomatoes, and lemon with a bold spicy flavour.
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Som Tam - Green Papaya Salad
Som Tam is a Thai spicy salad of shredded unripe papaya, chilli, lime and peanuts. It originates from the Isan region and is one of the most popular Thai dishes.
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Sorbet - frozen fruit dessert
Sorbet is a frozen dessert made from fruit puree or juice, sugar, and water, without the addition of milk or cream. It originates from the Middle East, from where it spread to Europe through Arab traders. Unlike ice cream, it contains no dairy fat, making it a lighter and more refreshing alternative.
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Sorghum - gluten-free grain from Africa
Sorghum is one of the oldest cultivated cereal grains, originating from Africa. It belongs to the grass family and is the fifth most grown cereal globally. Sorghum grains are naturally gluten-free, making it a suitable alternative for people with celiac disease. Sorghum is used to produce flour, porridge, beer, and syrup.
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Soufflé - fluffy French dish
Soufflé is a classic French dish characterized by its fluffy, airy texture created by folding beaten egg whites into a flavored base. It can be sweet or savory. Sweet versions are made with chocolate, fruit, or liqueur, while savory ones feature cheese, spinach, or seafood. Soufflé must be served immediately after baking as it deflates within minutes.
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Sour cherries - tart fruits full of flavor
Sour cherries are small stone fruits with a characteristically tart flavor and deep red color. They belong to the rose family and are closely related to sweet cherries, from which they differ in smaller size and distinctly more acidic taste. Sour cherries are used in cooking mainly for compotes, jams, cakes, dumplings, and liqueurs. They are a rich source of vitamin C, anthocyanins, and antioxidants.
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Sour cream - tangy fermented dairy
Sour cream is a popular dairy product with a characteristic tangy flavour, made by fermenting regular cream with lactic acid bacteria. It typically contains 10-20 % fat and has a thick, creamy consistency. It is widely used in Central European cooking for sauces, soups, dressings, and baked goods. Sour cream is an essential ingredient in many traditional Czech and Slovak dishes. It also contains beneficial probiotic cultures that support healthy digestion.
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Souvlaki - Greek meat skewers
Souvlaki are Greek meat skewers made from marinated chunks of meat grilled over charcoal, served with pita bread and tzatziki.
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Soy meat - plant-based alternative
Soy meat is a textured soy protein made from defatted soy flour. During production, the soy mass is extruded under high temperature and pressure, creating a fibrous structure resembling meat. It is rich in protein and cholesterol-free. Before use, it is soaked in water or broth to soften and absorb flavor.
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Soy milk - plant-based alternative
Soy milk is a plant-based beverage made by soaking, grinding, and boiling soybeans, then straining the mixture. It is one of the oldest plant-based alternatives to cow's milk and has been consumed in Asia for centuries. Soy milk is naturally rich in protein and free from lactose and cholesterol.
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Soy sauce - fermented condiment
Soy sauce is a dark, salty-umami liquid condiment made by fermenting soybeans, wheat, salt, and water. It originates from China, where it has been produced for over 2,000 years. There are many regional varieties, from Japanese shoyu to Chinese dark soy sauce to Indonesian kecap manis.
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