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

Svíčková na smetaně - The Queen of Czech Cuisine

Svíčková na smetaně is the flagship dish of Czech cuisine: beef in a creamy root vegetable sauce with cranberries and dumplings.

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Svíčková sauce - Czech classic

Svíčková is a traditional Czech dish that ranks among the most beloved dishes of Czech cuisine. It is prepared from root vegetables such as carrot, celery, parsley root, and onion, which are cooked with beef and then blended into a smooth creamy sauce with cream. It is served with bread dumplings, cranberries, and a slice of lemon. Svíčková is considered a Czech national classic and a symbol of home cooking.

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Sweet basil - the queen of herbs

Sladká bazalka je aromatická bylina z rodiny mátových, původem z tropické Asie. Jedná se o jednu z nejdůležitějších bylin v italské kuchyni, která tvoří základ pro pesto alla genovese. Vyznačuje se výraznou sladko-pikantní vůní s nádechem hřebíčku a anýzu. Používá se čerstvá i sušená v salátech, omáčkách, polévkách a na pizze.

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Sweet chestnut - an autumn delicacy

Sweet chestnut is the fruit of the sweet chestnut tree, a species widespread in southern Europe and Asia Minor. Unlike horse chestnuts, they are edible and have a pleasantly sweet, nutty, and starchy flavor. Chestnuts are traditionally roasted over an open fire, boiled, or processed into puree and chestnut flour. They are a source of complex carbohydrates, fiber, vitamin C, and potassium. In European cuisine, they are used in stuffings, soups, desserts, and the famous French marrons glacés.

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Sweet marjoram - essential culinary herb

Sweet marjoram is an aromatic herb from the mint family that is one of the essential seasonings in Central European cuisine. It has a delicate, sweet-spicy aroma and a warm flavor. Marjoram is most commonly used in meat dishes, especially in the production of sausages and cured meats. It is also used in soups, sauces, roasted meats, and potato dishes. It is cultivated as an annual herb and can be used fresh or dried.

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Sweet Pierogi - Slovak dessert dumplings

Pierogi are filled dumplings cherished in both Polish and Slovak cuisines, stuffed with cottage cheese, plum jam, potatoes, or meat.

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Sweet potatoes - nutritious tubers

Sweet potatoes are tuberous plants originating from Central and South America. They have a sweet taste and orange, white, or purple flesh rich in beta-carotene, vitamin C, and fiber. They are among the healthiest side dishes and can be baked, boiled, grilled, or fried. Globally, they are the fifth most cultivated crop.

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Sweetie - sweet citrus without bitterness

Sweetie, also known as oroblanco, is a citrus fruit created by crossing pomelo and white grapefruit. It features green to yellow-green skin, juicy flesh, and a distinctly sweet taste without the typical grapefruit bitterness. The fruit was developed in California in 1958 and is now grown primarily in Israel. Sweetie is rich in vitamin C and antioxidants. It is most commonly eaten fresh or as part of fruit salads and juices.

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Swiss Chard - healthy leafy green

Swiss chard is a leafy green vegetable from the amaranth family, related to beets and spinach. It features large dark green leaves with prominent colorful stalks that can be white, yellow, orange, or red. Its flavor resembles spinach but is more pronounced and slightly earthy. Swiss chard is prepared by sauteing, blanching, or adding to soups and baked dishes. The leaves and stalks are cooked separately as the stalks require longer cooking time. It is an excellent source of vitamins K, A, and C, iron, and magnesium.

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