1,165 articles
Samosa
Samosa (sanbusaj, sambusa, samsa): a triangular fried or baked pastry of stiff unleavened dough with spiced filling, originating in 10th-century Middle Eastern meat pastries, adopted in India, now a global snack with a USD 7.1 billion market.
Sancocho
Sancocho: thick Latin American and Hispanic Caribbean meat-and-tuber stew, from Spanish sancochar (half-cook). National dish of Panama (hen, ñame, culantro); Dominican seven-meat celebration version; Colombian regional variants.
Sandwich
A sandwich, informally a sarnie, is a food made by placing a filling between two slices of bread, named after John Montagu, the 4th Earl of Sandwich, in 1762.
Sashimi
Sashimi (刺身), also called tsukuri or otsukuri, is the Japanese dish of raw sliced fish or seafood served without rice with garnishes and dipping sauce; first recorded in 1399, it differs from sushi by having no vinegared rice.
Satay
Satay, also spelled sate, is a Southeast Asian dish of small pieces of marinated meat grilled on skewers over charcoal, usually served with peanut sauce; it likely originated in Java.
Sattu (सत्तू)
Sattu (सत्तू), roasted Bengal gram flour, is a staple of Bihari cuisine eaten as a cooling summer sharbat, litti stuffing, paratha filling, and sweets; protein-rich, shelf-stable, and now ODOP-recognized in Ballia.
Sauce
Sauce: a flavorful, usually thickened liquid served with food to season, moisten, or enrich it. From Latin salsa (salted); spans Chinese fermented condiments, Roman garum, French mother sauces, and modern emulsions.
Sauerbraten
Sauerbraten, or Rheinischer Sauerbraten, is Germany's marinated pot roast: beef (historically horse) soaked days in vinegar-wine spice marinade, then braised with sweet-sour raisin and gingerbread gravy; regional Franconian, Swabian, Baden, and Saxon variants differ.
Sauerkraut
Sauerkraut (German for "sour cabbage") is shredded cabbage preserved by spontaneous lactic acid fermentation with about 2% salt, started by Leuconostoc mesenteroides and finished by Lactobacillus plantarum; distinct from kimchi, which is less acidic and carbonated.
Sausage
Sausage (from Latin salsus, salted): minced seasoned meat stuffed into casings, one of the oldest processed foods, from Homer's Odyssey to fermented salami, with types, microbiology, and US standards.
Sausage roll
A sausage roll is sausage meat wrapped in puff pastry and baked, a British snack sold in bakeries, supermarkets, and takeaway shops since the early 1800s.
Saveloy
Saveloy: a highly seasoned, smoked, bright-red pork sausage sold ready-cooked, eaten in Britain, Australia, and New Zealand; from cervelas/cervellata (brain sausage), first recorded 1837; chip shop and takeaway staple.
Schnitzel
Schnitzel, from German for "slice", is a thin breaded fried meat cutlet, best known as the Wiener Schnitzel, Austria's veal national dish; distinct from Italy's bone-in, butter-fried cotoletta alla milanese, with variants in Germany, Israel, and Argentina.
Scone
Scone: a small British quick bread of Scottish origin, leavened with baking powder or soda and sour milk, traditionally girdle-baked and eaten with butter, jam, or clotted cream; distinct from the sweeter American scone and the American biscuit.
Scotch egg
Scotch egg: a hard-boiled egg wrapped in sausage meat, breadcrumbed, and fried; a British pub and picnic snack. Claimed 1738 by Fortnum & Mason, first printed 1808, possibly descended from Indian nargisi kofta.
Scouse (food)
Scouse (from lobscouse) is Liverpool's traditional beef or lamb stew with potatoes, carrots, and onions, first recorded in a 1797 Liverpool poorhouse report; it gave Scousers their nickname and has a meatless variant, blind scouse.
Scrambled eggs
Scrambled eggs (œufs brouillés, huevos revueltos): beaten eggs stirred in a pan until set into soft curds. Cooked to 160°F for safety; styles range from French custardy to American diner curds.
Scrapple
Scrapple, also called panhaas or Philadelphia scrapple, is a Mid-Atlantic breakfast loaf of pork scraps, cornmeal, and buckwheat flour, sliced and fried; a Pennsylvania Dutch dish from German panhas, mass-produced since 1863.
Sea salt
Sea salt: salt made by evaporating seawater or salt-lake water, less processed than mined table salt. Retains trace minerals, same sodium by weight, usually not iodized, harvested from solar evaporation ponds worldwide.
Seasoning
Seasoning: adding salt, herbs, spices, or blends to food to improve taste; covers FDA and ESA definitions, herb-versus-spice distinctions, salt trade history, and sodium-reduction uses.
Semla
Semla (plural semlor, also fettisdagsbulle or fastlagsbulle): Swedish cardamom wheat bun filled with almond paste and whipped cream, eaten around Shrove Tuesday; origin a medieval Lenten bread, cream form from the late 19th century.
Semolina
Semolina is the coarse granular milling product of durum wheat, defined by sieve size and ash limits in US and Codex standards, used for dried pasta, couscous, porridge, and Indian rava dishes.
Sfenj
Sfenj (سفنج, safanj, "sponge") is the Moroccan yeasted doughnut: a wet, unsweetened flour-water-yeast-salt dough hand-shaped into a ring and deep-fried, eaten hot at breakfast, during Ramadan, and as the Hanukkah food of Moroccan Jews.
Shabu-shabu (しゃぶしゃぶ)
Shabu-shabu (しゃぶしゃぶ), a Japanese nabemono hot pot of ~3 mm-sliced beef swished in kombu broth, named for the swishing sound, debuted at Osaka's Suehiro in 1952 and differs from Chinese hot pot and sukiyaki.
Shakshouka (شكشوكة)
Shakshouka (شكشوكة), also shakshuka or chakchouka, is a North African one-pan dish of eggs poached in spiced tomato-pepper sauce; carried to Israel by Maghrebi Jewish migrants in the 1950s, now a global brunch staple.
Shashlik (шашлык)
Shashlik (шашлык, from Crimean Tatar shyshlyk, "something on a spit") is skewered meat grilled over coals, a Caucasus and Central Asian dish spread by Soviet picnic culture; also called shish kebab, khorovats, mtsvadi.
Shawarma
Shawarma (Arabic shawirma, from Turkish cevirme, turning) is a Levantine dish of marinated meat stacked on a vertical rotating spit, shaved as it cooks, and served in flatbread; distinct from döner and gyros in spicing and sauces.
Shchi (щи)
Shchi (щи) is the classic Russian cabbage soup, fresh or sauerkraut, cooked since the 10th century; rich or empty, stove-simmered, with 24+ varieties, served with smetana and black bread.
Shea olein
Shea olein (shea oleine), the oleic-rich liquid fraction of fractionated shea butter from Vitellaria paradoxa nuts; about 92% triglycerides, 54% oleic acid; GRAS for food use via FDA GRN 850 (BUNGE, 2020).
Shepherd's pie
Shepherd's pie, also known as cottage pie, is a baked dish of cooked minced meat, traditionally lamb or mutton, topped with mashed potato instead of pastry.