Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
smashed cucumbers
Smashed cucumbers, also known as "bang bang" or "pai huang gua," is a popular Chinese appetizer or s...
smoke
Smoke refers to the airborne particulate matter and gases produced by the incomplete combustion of o...
38 referencessmoked
Smoking is a centuries-old cooking technique that involves exposing food to the smoke of burning woo...
100 referencessmoked meat
Smoked meat is meat flavored, and traditionally preserved, by prolonged exposure to smoke from smold...
54 referencessmokehouse
A smokehouse is a specialized structure used to preserve and flavor food through the process of smok...
smoking
Smoking is a cooking and preservation technique that exposes food to smoke from burning wood or othe...
117 referencessmoky
Smoky describes the flavor and aroma food takes on from wood smoke, whether through direct smoking,...
199 referencessmothered
Smothered describes a cooking method in which food, usually a tougher cut of meat or a vegetable, is...
6 referencessnowball
A snowball is a round dessert with a soft center - often cake, ice cream, or marshmallow - coated in...
soak
To soak is to submerge a food - usually something dried, like beans, grains, or dried mushrooms - in...
144 referencessoffritto
Soffritto is the aromatic vegetable base of Italian cooking - onions, carrots, and celery finely cho...
2 referencessofrito
Sofrito is a cooked or pureed aromatic base of onions, garlic, and peppers used as the flavor founda...
8 referencessoft boil
To soft-boil an egg is to cook it in its shell in boiling water just long enough that the white sets...
soft-boiled egg
A soft-boiled egg is an egg cooked briefly in its shell so the white sets while the yolk stays runny...
soften
To soften, in cooking, is to reduce the firmness of an ingredient with gentle heat, moisture, or tim...
82 referencessoft serve
Soft serve is a type of ice cream dispensed directly from a machine at a warmer temperature and with...
sole meunière
Sole meunière is a French dish of sole fillets dredged in flour, pan-fried in butter, and finished w...
7 referencessolera system
The solera system is a method of aging and blending fortified wine or spirits, most famously sherry,...
2 referencessouffle
Soufflé is a baked French dish, sweet or savory, made light and risen by folding whipped egg whites...
16 referencessoup base
A soup base, also known as a stock base or broth base, is a concentrated liquid or paste that serves...
2 referencessous vide
Sous vide cooks food in a temperature-controlled environment, commonly sealed in a bag in a water ba...
spatchcock
Spatchcock, also known as butterflying, is a culinary technique used to prepare poultry, particularl...
spherification
Spherification forms a thin gel membrane around flavored liquid to make small edible spheres.
spice paste
Spice pastes are versatile flavor bases used extensively in many global cuisines.
3 referencesspice rub
A spice rub is a dry mixture of ground spices, herbs, and other seasonings applied to the surface of...
2 referencesspider
A spider is a specialized piece of cooking equipment used for deep-frying foods.
3 referencesspiedini
Spiedini is a culinary term that refers to a variety of skewered and grilled or roasted food items,...
spiral cut
A spiral cut, also known as a spiral slice or spiral ham, is a method of preparing a ham or other ty...
spiralized
Spiralized refers to the process of cutting or shredding vegetables, fruits, or other foods into lon...
3 referencesspit
A spit is a long, cylindrical metal rod used for roasting meat or other foods over an open fire or r...
19 referencessponge
A sponge, in culinary terms, refers to a type of yeast-leavened bread dough that is used as the foun...
10 referencessponge method
The sponge method is a bread-making technique that involves creating a pre-ferment, or starter, befo...
1 referencespoon sweets
Spoon sweet (γλυκό του κουταλιού) is a traditional Greek preserve made by simmering fruit in a sugar...
2 referencesspritz
Spritz refers to a culinary technique where a small amount of liquid is sprayed or misted over food...
6 referencesspritz cookie
Spritz cookies, also known as pressed cookies, are a type of buttery, crisp cookie.
1 referencesprouted
Sprouting is the process of germinating seeds, grains, legumes, or nuts to encourage the growth of t...
4 referencesssam
Ssam is a Korean culinary term that refers to a wrap or package made with various ingredients.
1 referencestarter
A starter, also known as a 'pre-ferment' or 'mother dough', is a culinary preparation used to kickst...
50 referencessteam beer
Steamed beer, more commonly called steam beer or California common, is a beer style.
steamed buns
Steamed buns are a type of Chinese bread cooked by steaming rather than baking; filled versions are...
24 referencessteamed milk
Steamed milk refers to the process of heating and aerating milk using a steam wand or steamer, a com...
3 referencessteamed pudding
Steamed pudding is a type of dessert or savory dish that is prepared by cooking a batter or mixture...
2 referencessteamer
A steamer is a type of cooking equipment used to prepare food by exposing it to steam heat.
20 referencessteaming
Steaming is a moist-heat cooking technique in which food is cooked by the heat of steam, rather than...
344 referencessteel-cut oats
Steel cut oats, also known as Irish oats or Scotch oats, are a minimally processed form of whole gra...
steeping
Steeping is a culinary technique that involves submerging an ingredient, typically a dried or fresh...
32 referencessterilization
Sterilization is a culinary technique used to eliminate or destroy all forms of microbial life, incl...
1 referencestewed fruit
Fresh or dried fruit simmered slowly in a liquid, such as water, juice, or wine, until it softens an...
3 referencesstewed tomatoes
Fresh or canned tomatoes simmered slowly in liquid with seasonings until they soften and their flavo...
stewing
A moist-heat cooking method in which ingredients, usually meat and vegetables, are fully submerged i...
65 references