3,831 articles
School meal
School meal: meals or snacks schools provide students, also called school feeding or school lunch programs. Covers global coverage (84% of countries), US NSLP scale, Cochrane evidence on health and education effects, nutrition standards, and universal free meal policies.
Schooner (glass)
Schooner (glass): a beer glass named differently by region, 425 ml in most Australian states, 285 ml in South Australia, and a legal two-thirds-pint measure in the UK since 2011.
Schweppes
Schweppes, carbonated soft drink and mixer brand founded in 1783 in Geneva by Johann Jacob Schweppe; creator of tonic water (1870); now split among Coca-Cola, Suntory, and Keurig Dr Pepper by country.
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 Ale
Scotch ale, also called wee heavy or Strong Scotch Ale, is a strong, malty Scottish top-fermented beer (BJCP 17C), 6.5-10% ABV, low-hopped, cool-fermented, descended from Edinburgh Ales, with no peat-smoked malt.
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.
Scotch whisky
Scotch whisky, legally defined by the Scotch Whisky Regulations 2009, is whisky distilled and matured in Scotland for at least three years in oak casks. Key facts: five legal categories, 1494 first record, £5.3bn 2025 exports, US tariff history.
Scotch Whisky Association
The Scotch Whisky Association is the trade association representing the Scotch Whisky industry. Founded in 1912 and based in Edinburgh, it advocates on tax, trade, and regulation, and protects Scotch Whisky's legal definition.
Scott Conant
Scott Conant is an American chef and Food Network personality known for L'Impero, Scarpetta, and judging Chopped. Culinary Institute of America graduate; James Beard winner; founder of Martone Street.
Scottish cuisine
Scottish cuisine: traditional cooking of Scotland built on oats, dairy, root vegetables, and hardy livestock; known for haggis (national dish, first recipe 15th century), cullen skink, cranachan, shortbread, whisky, and PGI-protected produce like Stornoway Black Pudding and Ayrshire Dunlop cheese.
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.
Scoville scale
Scoville scale: measures chili pepper pungency in Scoville Heat Units (SHU), devised by Wilbur Scoville in 1912 as a dilution taste test, now determined by HPLC under ASTA 21.3 and AOAC 995.03, from 0 SHU bell pepper to 16,000,000 SHU pure capsaicin.
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.
Scuppernong
Scuppernong is a bronze-fruited muscadine grape cultivar selected from the wild along North Carolina's Scuppernong River in the 18th century; the first native American grape cultivated, it dominated muscadine growing until 1947.
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.
Seagram
Seagram (The Seagram Company Ltd.) was Samuel Bronfman's Canadian spirits multinational, one of the world's largest distillers, which entered entertainment under Edgar Bronfman Jr. and was sold to Vivendi in 2000.
Sean Sherman
Sean Sherman (born 1974) is an Oglala Lakota chef known as The Sioux Chef, founder of Owamni in Minneapolis and NATIFS, author of The Sioux Chef's Indigenous Kitchen (2018 James Beard) and Turtle Island, reviving pre-contact Indigenous North American cuisine.
Sean's Bar
Sean's Bar, Athlone, Ireland: pub claiming AD 900 founding by Luain Mac Luighdeach, certified Ireland's oldest pub by Guinness in 2004; building dated c.1725, first record 1738.
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.
Seljuk caravanserais
Seljuk caravanserais are fortified roadside inns built under Seljuk rule, above all in Anatolia from the 1180s to the 1280s, offering merchants free food and three days' lodging.
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.
Sen no Rikyū (千利休)
Sen no Rikyū (千利休), also Sen Rikyu, was a 16th-century Japanese tea master from Sakai who perfected wabi-cha and served Oda Nobunaga and Toyotomi Hideyoshi.
Sencha (煎茶)
Sencha (煎茶) is Japan's most common green tea, made by steaming, rolling, and drying fresh leaves. Created by Nagatani Sōen in 1738; distinct from shaded gyokuro and powdered matcha; output declining amid the matcha boom.
Serbian cuisine
Serbian cuisine (Srpska kuhinja, Српска кухиња), the national cuisine of Serbia: meat-centred Balkan cooking with Turkish, Austro-Hungarian and Mediterranean influences, known for ćevapi, sarma, kajmak, ajvar, rakija and kafana culture.
Service à la française
Service à la française: formal European table service, codified in 17th-18th century France, in which all dishes of each service were placed on the table at once; replaced by service à la russe in the 19th century.
Service à la russe
Service à la russe, or Russian service, is sequential course-by-course dining introduced to France by Prince Alexander Kurakin around 1810, replacing service à la française's simultaneous platters; also called guéridon service, it underlies modern plated meals.
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.