Glossary

Food glossary

536 definitions · page 8 of 9.

Rocket: This peppery green leaf is used in salads and as a vegetable. It's known as arugula in the US. The leaves have a slightly bitter, peppery flavour and are best gathered when they’re young. Rocket is a rich source of iron as well as vitamins A and C. It makes…
Rogan josh: A spicy, rich red lamb stew from India. It literally translates as 'red meat juices' and traditionally gets its rich red colour from crushed dried red chillies. Use braising steak or shoulder of lamb for the best flavour.
Roquefort: A French cheese made from unpasteurised ewes' milk. It's matured in ancient caves in a village called Roquefort-sur-Soulzon and takes three months to ripen. The result is a semi-soft crumbly white cheese with blue-green veins. It has a delicious sweet tangy…
Rosemary: Rosemary is a most versatile herb with a flavour that complements a wide variety of dishes and ingredients. Native to the Mediterranean, its bittersweet green leaves look similar to pine needles. The plant is an evergreen shrub, so the leaves are available…
Rosewater: A flavoured water made by steeping rose petals in water, rosewater has been used as a flavouring for centuries in Middle Eastern, Indian and Turkish cooking. It can be added to jellies and syrups, and it's often sprinkled over cakes and milky puddings.
Roux: A roux is a mixture of equal quantities of melted butter and flour that is cooked in a pan and used as the base for thickening sauces such as white sauce and béchamel.
Rump: A tender cut of beef from the lower back of the cow, sold as roasting joints and steaks. It's slightly less tender than sirloin but still only needs quick cooking. Rump steaks can be grilled or fried and accompanied with a sauce such as peppercorn or red…
Saffron: The most expensive spice in the world fortunately goes a long way! It's derived from the stigmas of the saffron crocus (Crocus sativa), which can only be picked by hand. It takes 250,000 stigmas to make just half a kilo of saffron. Saffron can be bought…
Sage: Sage (Salvia officinalis) is native to the Mediterranean. The colour of the downy leaves and the flavour varies but, in essence, it's a very strong aromatic herb with a slight bitterness that can withstand long cooking times and still retain flavour. The…
Sage: A general effect attributed to this herb is the promotion of wound healing. Has stimulating, rejuvenating and antiseptic properties.
Sago: Sago is a starch from the pith of the sago palm. It's processed into sago flour, slightly coarser sago meal or pearl sago - small grains similar to tapioca. It's used in baking, to make puddings or as a thickener for desserts.
Salamander: A salamander is a huge commercial grill that can be heated to very high temperatures. It's used by professional cooks for glazing, browning or caramelising savoury or sweet dishes.
Salami: Salami is the Italian name for a family of 'cut-and-keep' sausages made from a mixture of raw meat, such as pork, beef or veal and flavoured with spices and herbs. Innumerable varieties are made around the world. Salami can be salted, smoked or air-dried…
Salsa: A spicy relish or dip served cold and made from chopped tomatoes, onions, chillies and peppers. 'Salsa' means 'sauce' in Spanish. Most supermarkets sell fresh salsa as well as mild or hot salsa in jars, but the flavour is never as good as homemade. It's easy…
Salsify: One of the lesser known root vegetables, salsify is also known as oyster plant because it tastes slightly of oysters. It has a beige-white skin and looks similar to a long carrot in shape. It can be used in a similar way to any other root vegetable: in…
Salt: Crystals of sodium chloride (NaCl) used as a seasoning and preservative. Salt is available as sea salt or rock salt. Sea salt is more highly prized than rock salt, which is mined from underground and needs to be further refined for cooking salt and table salt.
Salt cod: Salt cod is dried, salted cod. It looks pretty unappetising - a bit like a dried-up leather shoe - until it's rehydrated, after which it softens and tastes delicious when cooked. Salt cod is widely used in Mediterranean countries, particularly France, Italy…
Saltimbocca: A dish consisting of thin slices of veal or poultry, flavoured with fresh sage and topped with a slice of prosciutto, then sautéed in butter and olive oil and braised in white wine. The meat can be rolled and secured with toothpicks before cooking. The word…
Sambuca: A colourless Italian liqueur flavoured with aniseed. It's drunk with one or two coffee beans floating in the glass, and is usually flamed before it's served. Sambuca is very strong but has a sweetish taste. It is most often served as a digestif but can also…
Samosa: A deep-fried Indian pastry stuffed with spiced vegetables or meat, usually triangular in shape. Samosas can also be baked. Savoury samosas are more common, but sweet fillings can also be used.
Samphire: Marsh samphire (Salicornia europaea), also known as glasswort or pickle-plant, is a fleshy-leaved green plant that grows on seaside marshes. It has a sea-salty flavour and a crisp, interesting texture. Use it fresh in salads or serve it with fish, simply…
Sangria: A Spanish punch drink made with red wine, sliced fruit and fruit juices, sugar, soda water and sometimes a splash of brandy. This popular blood-red drink (from which its name derives) is served over ice and is great with tapas.
Sardine: Sardines are baby pilchards. They're an oil-rich fish, usually sold whole, whether fresh, frozen or tinned. Bought fresh and whole, sardines are ideal fish for grilling and barbecuing. Cook them until the skin is crisp and charred and the flesh comes away…
Sashimi: A Japanese dish of raw fresh fish and shellfish (without rice), beautifully presented and served with dipping sauces, vegetables and wasabi.
Sassafras: The sassafras tree is native to the eastern US. The dried, powdered leaves are called filé, which is an important ingredient in an authentic gumbo (a traditional Creole dish from Louisiana in the southern US). The root can be used to make sassafras tea and…
Satay: This is a South-east Asian speciality eaten across much of Indonesia (from where it originates), Thailand and Malaysia. Small pieces of marinated meat or fish are skewered on small wooden sticks and grilled or barbecued. Satay is usually served with spicy…
Savory: The herbs summer savory (Satureja hortensis) and winter savory (S. montana) are both related to the mint family. Both are highly aromatic and can be used to season a variety of meat, poultry, egg dishes, soups or sauces. Both types of savory are particularly…
Scallop: An expensive but delicious shellfish with a delicate taste, available in a range of sizes. Scallops have two fan-shaped shells which contain rounds of firm white flesh. The edible orange coral (or roe) is sometimes left attached. Scallops can be bought in or…
Scone: A small round teacake made from a soft dough and cooked in a hot oven. Scones can be sweet or savoury. Sugar, fruit and spices are often added to sweet scones and they're often served with clotted cream and jam. Savoury scones might incorporate cheese, herbs…
Scotch bonnet chillies: A very small but very hot chilli, similar to the habanero. Scotch bonnets are frequently used in Caribbean cooking. They can be light green, yellow or red. After preparing chillies, it's important to avoid contact with the eyes or any sensitive skin - even…
Scrag: The scrag or scrag end is an inexpensive cut of lamb from the neck. It contains a lot of bone and is best used in casseroles, soups and stews.
Sea bream: A firm-fleshed white fish. There are numerous species available, known by a variety of names, which can be confusing. Sea bream is sold whole or as fillets. It has succulent flesh that's ideal for grilling, baking and frying. Red snapper or sea bass make…
Semolina: A coarse pale-yellow flour ground from hard durum wheat used to make traditional pasta. Semolina can also be used to make pizza, bread and gnocchi and is added to biscuits to give a lovely texture. The term also refers to a British milk pudding of the same…
Shaoxing wine: An essential ingredient in Chinese cooking and other oriental cuisines. This sweet wine is made by fermenting freshly steamed glutinous rice, yeast and spring water. It's low in alcohol and as well as being drunk like wine, it's used in cooking, marinades…
Shin: One of the cheapest cuts of beef, shin comes from the foreleg. It needs long slow cooking but has a superb flavour. Use it in casseroles and stews - it makes the most delicious gravy because the connective tissue in it turns to gelatine, thickening and…
Shortbread: A sweet Scottish biscuit made with sugar, flour and a generous amount of butter, which gives it its melt-in-the-mouth texture. Shortbread, which is pale golden in colour and quite crumbly, is traditionally baked in a round, flat shape, pricked with a fork…
Shortcrust pastry: Probably the most useful and versatile pastry, shortcrust is a crumbly pastry that's ideal for pies and tarts. The degree of 'shortness', or crisp crumbliness, depends on the amount and type of fat incorporated into the flour and the way in which the pastry…
Shuck: To 'shuck' means to open an oyster shell using a stubby, thick-bladed knife. It's a skill that takes a little while to master but is easy once you know how. You can find out more about shellfish, including ways of cooking and preparing them, in our Back to…
Sichuan pepper: Sichuan pepper isn't actually pepper, but the dried red-brown berries of a type of ash tree. The berries are dried and then sold whole or crushed to a powder. Try to buy the freshest berries you can find, because they quickly lose their lemony, peppery…
Silverside: A cheaper cut of beef from the rear of the animal. It's very lean and contains no bone, making it a good cut for braising or for using in stews and casseroles - or to make mince.
Simnel cake: Now an Easter speciality, this cake was originally given by servant girls to their mothers when they went home on Mothering Sunday. A fairly rich fruit cake, it's covered with almond paste or marzipan, stamped with the figure of Christ and decorated with 11…
Slake: To mix a thickening agent with liquid, such as cornflour or arrowroot.
Smoothie: A non-alcoholic cold drink made up of a mixture of the juices and pulp of fruit or vegetables mixed into a smooth drink using a blender. Other ingredients such as milk, yoghurt or honey can be added to thicken and flavour. Smoothies make a great breakfast…
Smorgasbord: An assortment of hot and cold dishes served in Sweden as hors d'oeuvres or as a full buffet meal. The name translates as 'buttered bread table'. A smorgasbord can include all kinds of things, such as potato-based dishes, salads, meats and cheeses, marinated…
Soba noodles: Thin grey-brown Japanese noodles made from buckwheat (which is gluten-free). Available dried, they're long and straight and look similar to spaghetti. They're used mostly in soups and can be used in stir-fries, although you must stir them carefully because…
Sorbet: A semi-frozen water ice, usually made with fruit, sugar syrup or a liqueur, traditionally served as a palate cleanser between courses but now eaten more commonly as a refreshing dessert. Granita is a slightly coarser, crunchier Italian style of sorbet that…
Sorrel: The name sorrel is used to describe several related plants, including wild sorrel and French sorrel. Its name derives from the French for sour, in reference to the plant's characteristic acidity. It's incredibly sour and it shouldn't be eaten in large…
Soy sauce: Made from defatted soya beans fermented with salt, water and crushed barley or wheat, soy sauce (or soya sauce) forms a basic ingredient in Japanese, Chinese and other Asian cooking. It's either added to dishes during cooking or used as a table condiment…
Spelt: Spelt (Triticum spelta) is an ancient type of wheat that's native to southern Europe, where it's been used for thousands of years. It has a mellow nutty flavour and is easily digestible, and has a slightly higher protein content than ordinary wheat. Spelt…
Sprue asparagus: The 'thinnings' or first pickings of the asparagus bed. These thin stems have a good flavour and should be cheaper than asparagus proper.
Squid: A sea mollusc related to the cuttlefish and also known as calamari. Squid can be grilled or fried. Larger squid can be added to stews or stuffed or cooked in their own ink. Their shape makes them very good for stuffing with vegetables or other kinds of…
Star anise: The fruit of a shrub native to the Far East (Illicium verum), star anise is shaped like an eight-pointed star and contains shiny seeds with an aniseed flavour, which comes from the essential oil, anethole. It's used widely in Chinese cooking and is one of…
Starfruit: Also known as carambola, this ridged yellow exotic fruit has a waxy skin and becomes a five-pointed star when sliced widthways. Starfruits have a quite sour taste so they are often used for decoration or as a garnish.
Stock: A flavoured liquid base for making a sauce, stew or braised dish. Made by simmering beef, chicken or fish with vegetables, aromatic ingredients and water. Vegetable stock is made exclusively with vegetables. Fresh stocks, stock cubes and powders can be…
Strudel: An Austrian dessert made from very thin layers of strudel pastry - similar to filo pastry - wrapped around a filling of fresh fruit, most famously apple, dried fruit and spices. Strudels are usually sweet but savoury versions can be made too.
Sweat: A technique in which vegetables are cooked very slowly in a covered pan using just a small amount of butter or oil, so that they soften but don't brown. Sweating plays an important part in tenderising vegetables, especially finely diced onions, before other…
Sweet potato: A root vegetable that resembles a potato, although it's quite different in taste and texture (and isn't related to the potato). It has a pinkish-orange skin and deep orange flesh. Sweet potatoes can be cooked in a variety of ways. They have a slightly sweet…
Syllabub: A delicious old English dessert made with whipped cream, sherry or white wine and sugar, often infused with lemon. Syllabub dates back to the time of Elizabeth I. It should be served well chilled and can be decorated with finely chopped nuts and served with…
Tabasco: Tabasco is the trade name of a range of hot, spicy chilli sauces made in the US state of Louisiana. The original Tabasco sauce is fiery red and made from a variety of chilli pepper called Tabasco, combined with vinegar and salt and matured in oak barrels…
Tabbouleh: This is a light zingy salad of bulgar wheat and finely chopped parsley, mint, tomatoes and onion with lemon juice, oil and seasoning. It's originally from Lebanon but is eaten all over the Middle East. It's traditionally served with cos lettuce so it can be…