If you�re looking for the definition of a word related to cooking or baking, our Kitchen Glossary will help you put your finger on it.

Search By Keyword:

Or, select the first letter of the word you are searching for:

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

[Browse all Terms]

Below are all the glossary terms we have beginning with S

Sauce - A thickened and flavored liquid that is created to enhance the flavor of the food that it accompanies. In the days before refrigeration, sauces were used to disguise the taste of foods that were going bad.

Sauté - [saw-TAY] In French, saute means "to jump." That describes this method of cooking in which food is cooked quickly in a small amount of butter or oil. The food "jumps" as it is either rapidly stirred or shaken over heat.

Scalding - To increase temperature very rapidly

Shortbread - A rich crumbly cookie made of butter, flour, and sugar. The classic way of making shortbread is to press the dough into flat decorative molds and cut it into wedges after baking.

Smoking Point - The temperature at which butter begins to scorch and burn. A higher fat content butter yields a higher smoking point.