Sabayon
A frothy wine custard of egg yolk, sugar, and wine. Served warm as a dessert or sauce.
Scotch Bonnet Chiles
One of the world's hottest peppers, about 30-50 times as hot as a jalapeno. They range in color from green to orange and are about the size of a walnut.
Serrano Chiles
A hot chile pepper, smaller and thinner than the jalapeno.
Shallots
An onion variety that produces clusters of bulbs. Their flavor is slightly less intense than that of onions with a hint of garlic.
Shitake
Also called Chinese, black or oriental mushroom (in its dried form). Shitake is a strongly flavored mushroom used in both its fresh and dried form.
Sorrel leaves
Bright green leaves with a lemony flavor that soften when cooked.
Soy Sauce
A salty sauce composed mainly of soybeans, salt, yeast, wheat, and sugar. Also made from the fremented soy product called miso.
Squab
Young, usually 3-4 weeks old, domesticated pigeon with dark meat and weighs one pound or less.
Star Anise
A star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Native to China, star anise comes from a small evergreen tree. Its flavor is slightly more bitter than that of regular anise seed.