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Shin Ramyun
Shin Ramyun (신라면) is Nongshim's spicy instant noodle, launched in Korea in October 1986. Distinguished by its hot beef-broth-style soup, it reached No. 1 domestic market share in 1991, sells in over 100 countries, and has variants including Shin Ramyun Black, Gold, and Rose.
Shirataki noodles
Shirataki (しらたき, 白滝), also called ito-konnyaku in Kansai, are thin Japanese noodles of konjac glucomannan and water: about 97% water, roughly 10 calories per 112 g serving, all carbohydrate as fiber, used in sukiyaki and oden and marketed abroad as a low-calorie, gluten-free pasta substitute.
Shiroi Koibito (白い恋人)
Shiroi Koibito (白い恋人, "white lover") is a white chocolate langue de chat sandwich cookie made by Ishiya Seika in Sapporo since December 1976; Hokkaido's iconic souvenir, with a Black milk-chocolate version, Shiroi Koibito Park factory theme park, and a 2007 expiration-date scandal.
Shoofly pie
Shoofly pie, a Pennsylvania Dutch molasses pie with crumb topping, believed developed from an 1876 centennial cake; wet-bottom and dry-bottom styles; name origin undocumented.
Shopska salad (Шопска салата)
Shopska salad (Шопска салата), Bulgarian chopped salad of tomatoes, cucumbers, peppers, and onion under grated sirene cheese; invented by Balkantourist chefs in the 1950s, cheese added in the 1970s; named for the Shopluk region, not an old folk recipe.
Short ribs
Short ribs: beef from the rib end of the rib and plate plus chuck (IMPS 123A/123B/130), sold English-cut or flanken; braised, smoked, or grilled as Korean galbi, asado de tira, and Texas plate ribs.
Shortbread
Shortbread is a traditional Scottish biscuit of butter, sugar, and wheat or oat flour with a crumbly "short" texture; no eggs or leavening, classic 1:2:3 sugar-butter-flour ratio, about 500 kcal per 100 g.
Shortcake
Shortcake: a sweet, fat-shortened crumbly biscuit or cake, split and filled with fruit and cream; American strawberry shortcake dates to 1847, with British shortbread and Japanese sponge-cake variants.
Shortcrust pastry
Shortcrust pastry (short pastry): a basic crumbly pastry of half fat to flour by weight with a little cold water, rubbed in to limit gluten. Used for pies, tarts, quiches, and Cornish pasties; blind baked for wet fillings.
Shrimp and grits
Shrimp and grits, also called breakfast shrimp or shrimp and hominy, is a Lowcountry dish of shrimp in bacon-fat gravy over stone-ground corn grits, created in Gullah Geechee kitchens and popularized nationally by Bill Neal and Craig Claiborne in 1985.
Shrimp paste
Shrimp paste, called kapi, belacan, terasi, ngapi, mam tom, or bagoong alamang, is a salt-fermented condiment of tiny shrimp or krill from Southeast Asia and southern China, valued for umami, with 20-25% salt and Tetragenococcus-driven fermentation.
Shumai (烧卖)
Shumai (烧卖, shāomài, Cantonese siu maai) is an open-topped Chinese steamed dumpling; the Cantonese pork-and-shrimp dim sum form differs from northern mutton shaomai sold by liang in Hohhot.
Sichuan pepper
Sichuan pepper, huajiao (花椒), also called Szechuan pepper or Chinese prickly ash, is the numbing citrus-family spice from Zanthoxylum husks; sanshools cause the tingle central to Sichuan mala cuisine.
Side dish
Side dish: a small portion of food, such as salad or vegetables, served alongside a meal's main course; also called a side or accompaniment. Distinct from the main course; central to Korean banchan and Japanese staple-main-side meal structure.
Silog
Silog is a class of Filipino breakfast plates of sinangag (garlic fried rice) and itlog (egg) plus a named protein, such as tapsilog (beef tapa), longsilog (longganisa), tocilog, or bangsilog; coined in the 1980s around Vivian Del Rosario's tapsilog.
Simnel cake
Simnel cake: a British light fruit cake with marzipan layers and eleven marzipan balls, traditionally eaten at Easter and on Mothering Sunday, the fourth Sunday in Lent.
Sinigang
Sinigang is the Filipino sour soup or stew, built on pork, beef, fish, shrimp, or chicken with vegetables and a fruit souring agent, usually tamarind; also called sour broth, it is culturally Tagalog and ranked TasteAtlas' best soup in 2021.
Sisig
Sisig (sizzling sisig): Filipino Kapampangan dish of chopped pork face, ears, and liver with onions, chili, and calamansi, served on a hot plate; reinvented in 1970s Angeles City by Aling Lucing Cunanan, now a pulutan and heritage dish.
Skimmed milk
Skimmed milk (skim milk, nonfat milk): cow's milk with milkfat reduced below 0.5% by centrifugal cream separation, retaining protein and calcium with fewer calories (84 vs 152 per serving) and reduced fat-soluble vitamins; often vitamin A fortified.
Skirt steak
Skirt steak, also called arrachera or fajita meat (Japanese harami, ハラミ), is a thin, coarse-grained beef cut from the plate. Two muscles share the name: outside skirt (IMPS 121C, the diaphragm, thicker and pricier) and inside skirt (121D, chewier). Cooked hot and fast, sliced against the grain.
Skyr
Skyr is an Icelandic fresh dairy product made from strained skimmed milk; technically a cheese despite its yogurt-like eating, it has been made in Iceland for over a thousand years.
Sliced bread
Sliced bread, pre-cut and wrapped loaves first sold July 7, 1928 by Chillicothe Baking Co., Missouri, using Otto Rohwedder's automatic bread-slicing machine; source of the phrase "best thing since sliced bread" and banned briefly in 1943.
Sloppy joe
Sloppy joe: American hot sandwich of ground beef simmered in tangy tomato-based sauce on a hamburger bun; also called BBQ or tavern sandwich regionally, distinct from the sauceless Iowa loose meat sandwich and from New Jersey's cold triple-decker namesake.
Smash burger
A smash burger is a thin beef patty, tracing to early 20th-century American diners, cooked on a hot griddle. The meat must reach 160°F internally for safe doneness.
Smetana (dairy product)
Smetana (сметана, śmietana, smotana) is a Central and Eastern European fermented cream, a sour cream relative made with mesophilic lactococci, typically 10–42% fat, heat-stable in cooking, defined by Russian GOST standards.
Smørrebrød
Smørrebrød, the Danish open-faced sandwich on rugbrød rye bread, literally 'butter bread'; distinguished from everyday rugbrødsmad, with a documented restaurant tradition from 1883 Nimb and Oskar Davidsen's famous 140 cm menu list.
Snack
Snack: a small serving of food or drink eaten between meals; also called snacking. Distinguished by no fixed scientific definition, ~24% of US adult calories, protein-rich snacks giving the strongest satiety, and mixed evidence on weight.
Soba (蕎麦)
Soba (蕎麦) is a Japanese buckwheat-flour noodle, typically bound with wheat flour (nihachi soba) or funori seaweed (hegi soba). Defined by the earliest 1574 sobakiri record at Joshō-ji in Nagano, Edo-era popularity, Kanto versus Kansai broth, and mandatory allergen labeling.
Soda bread
Soda bread: quick bread leavened with baking soda and an acid, usually buttermilk, no yeast. An Irish staple since the 1840s; traditional four-ingredient loaf, Americanized sweet raisin version.
Sodium potassium hexametaphosphate
Sodium potassium hexametaphosphate (SKMP, CAS 67183-30-6) is a glassy mixed sodium-potassium polyphosphate, GRAS via FDA GRN 316 (2010) and permitted in Canada since 2015, used to replace sodium hexametaphosphate in reduced-sodium foods.