1,165 articles
Stew
Stew, a simmered dish of meat and vegetables in liquid (FooDB FOOD00724), is a heterogeneous mixture whose flavor volatiles, metabolite transfer into soup, and low-Maillard cooking role are documented by food-science studies.
Sticky toffee pudding
Sticky toffee pudding, also called sticky date pudding in Australia and New Zealand, is a British baked date sponge served warm with a butter, brown sugar, and cream butterscotch sauce, popularized by the Sharrow Bay Hotel in Cumbria in the 1970s with disputed origins.
Stilton cheese
Stilton: protected English blue or white cheese, PDO since 1996, made only in Leicestershire, Derbyshire, and Nottinghamshire from pasteurised milk; named for the Cambridgeshire village where it was sold; four blue Stilton dairies remain after 2024 closures.
Stinky tofu (臭豆腐)
Stinky tofu (臭豆腐, chòu dòu fu) is a Chinese fermented tofu snack brined so microbes break protein into amino acids and hydrogen sulfide; famous fried Changsha (Huogongdian) and Beijing Qingfang versions differ by region and brine.
Stock (food)
Stock (food): savory liquid from simmering bones, meat, fish, or vegetables; a fond de cuisine base for soups, sauces, and braises; distinguished from broth and bone broth by bones, unseasoned use, and gelatin body.
Stollen
Stollen is a dense German Christmas yeast loaf rich in butter, dried fruit, almonds, and spices; the Dresdner Christstollen is EU PGI-protected since 2010 and tied to Dresden's 1474 first record, the 1491 Butterbrief, and the 1730 giant 1.8-tonne stollen.
Stracciatella (ice cream)
Stracciatella ice cream is a gelato flavor of milk (fiordilatte) base with thin dark-chocolate shards, invented by Enrico Panattoni at La Marianna, Bergamo, in 1961; distinct from the Roman soup and the Pugliese cheese of the same name.
Strained yogurt
Strained yogurt, also called Greek yogurt, labneh, or yogurt cheese, is fermented milk drained of most whey. Regional forms include labneh, chakka, torba, and Icelandic skyr; protein roughly doubles and acid whey is a byproduct.
Strawberry shortcake (dessert)
Strawberry shortcake: American dessert of sweetened strawberries, a split biscuit-style shortcake, and whipped cream; first in an American cookbook in 1847, with macerated berries forming a no-cook syrup.
String cheese
String cheese, also known as Cheesestring, is a snack cheese made from low-moisture mozzarella that can be peeled into strings, invented in Wisconsin in the mid-20th century.
Strip steak
Strip steak, also called New York strip or Kansas City strip, is a beef steak from the short loin's longissimus dorsi muscle after tenderloin removal; known for firm texture, beefy flavor, moderate marbling, and many regional names.
Stromboli (food)
Stromboli is an Italian-American baked turnover of pizza or bread dough filled with cheese, cured meats, and vegetables, credited to a Philadelphia pizzeria in the 1950s and named after the 1950 film Stromboli.
Stroopwafel
Stroopwafel (syrup waffle): Dutch cookie of two thin waffle discs with syrup filling, invented in Gouda around 1810, credited to baker Gerard Kamphuisen; oldest recipe 1840, warmed on coffee.
Strudel
Strudel: Central European pastry of paper-thin stretched dough (Strudelteig) rolled around sweet or savory fillings; German for "whirlpool"; oldest recipe a 1696 Viennese Milchrahmstrudel; apple strudel is an Austrian national dish.
Stuffed peppers
Stuffed peppers: hollowed peppers filled with meat, rice, vegetables, or cheese, then baked or simmered. Known as töltött paprika, punjene paprike, ardei umpluți; Ottoman dolma lineage; US version dates to Fannie Farmer 1896.
Stuffing
Stuffing, also called filling or dressing, is a bread- or starch-based mixture cooked inside poultry or meat or baked separately. Key facts: 165 °F safe temperature, 3/4 cup per pound, regional U.S. naming, 1538 first English attestation.
Succotash
Succotash (Narragansett msickquatash, "boiled whole kernels of corn") is a North American dish of corn and beans, usually lima beans, rooted in Indigenous Three Sisters agriculture and adapted into Southern and New England cooking.
Sugar plum
Sugar plum: a historical comfit or dragée, a seed, nut, or spice coated in about 30 hardened sugar layers, plum-shaped but plum-free; obsolete word behind Moore's 1823 poem and Tchaikovsky's Sugar Plum Fairy.
Sugarloaf
Sugarloaf: a molded conical mass of hard refined sugar, the standard retail and export form from the Middle Ages until granulated and cube sugar replaced it in the late 19th century; also a shape term behind many hill names.
Sujuk
Sujuk (Turkish sucuk, Arabic سجق) is a dry-fermented beef or mutton sausage with garlic and spices, attested since the 11th century and spread by the Ottomans across the Balkans, Caucasus, and Middle East.
Sukiyaki
Sukiyaki (すき焼き), Japanese beef hot pot cooked in warishita of soy sauce, mirin, and sugar and dipped in raw egg; Kanto and Kansai styles differ in searing versus simmering, arising from Meiji-era gyu nabe.
Sunday roast
Sunday roast: traditional British meal of roasted beef, lamb, pork, or chicken (also Sunday joint, roast dinner, Sunday lunch) with roast potatoes, vegetables, gravy, and Yorkshire pudding; disputed medieval or Tudor origins, now 1.28 billion UK roast occasions a year.
Surf and turf
Surf and turf (surf 'n' turf; Australian "reef and beef") is a steakhouse dish pairing steak, usually filet mignon, with seafood, usually lobster. Named in 1960s America; first published recipe in a 1966 Lowell Sun ad.
Sushi (寿司)
Sushi (寿司, すし) is the Japanese dish of vinegared rice (shari) with seafood, egg, or vegetable toppings (neta), ranging from fermented narezushi to Edo-period nigiri by Hanaya Yohei, maki, oshizushi, and the California roll.
Sushi bake
Sushi bake, or baked sushi, is a deconstructed sushi casserole of seasoned rice, creamy seafood, and furikake, scooped onto nori; a Hawaii pan sushi descendant that went viral in Manila during the 2020 lockdowns.
Sweet and sour
Sweet and sour is a sauce and cooking style combining sugar with vinegar or fruit, common in East and Southeast Asian cuisine since the Tang dynasty.
Sweetener
Sweetener: food ingredients adding sweetness with or without calories, from sucrose, HFCS (42% or 55% fructose), and sugar alcohols to high-intensity sweeteners such as aspartame, sucralose, saccharin, stevia, and monk fruit, regulated by FDA, EFSA, and JECFA.
Swiss roll
Swiss roll (jelly roll, roll cake, roulade): a thin whisked sponge baked flat, filled with jam or cream, and rolled into a cylinder; Central European origin, named in Britain, cracked sponges traced to overbaking, cooling flat, or thickness.
T-bone steak
T-bone steak: short-loin beef cut with T-shaped lumbar vertebra, strip steak and tenderloin on either side; USDA IMPS 1174 requires at least 0.5-inch tenderloin, distinguishing it from the porterhouse (1.25 inches), cut from the rear short loin.
Tabbouleh
Tabbouleh (التبّولة, tabouli) is a Levantine mezze salad of finely chopped parsley, mint, tomato, spring onion, and a small amount of bulgur, dressed with lemon juice and olive oil. Lebanese versions are herb-dominant; origins are contested (Lebanon, Aleppo, al-Andalus).