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Salad
Salad Dressing
Salsa
Saté
Sauce
Sauce Chart
Sauerbraten
Sauerkraut
Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
Shortcake
Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
Sorbet
Soufflé
Soup
Sour Cream
Soy Sauce
Spaetzle
Spinach
Spoon Bread
Spring Roll
Sprout
Spumoni
Squash
Star Fruit
Steam, to
Steaming Chart
Steep, to
Stew
Stir, to
Stir-fry, to
Stock
Stollen
Strain, to
Strawberry
Streusel
Stroganoff
Strudel
Stuffing
Sugar
Sukiyaki
Sunflower Seed
Sushi
Sweet and Sour
Sweet Potato
Sweetened Condensed Milk
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Sugar
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Once a precious and expensive commodity, sugar is the favored fuel for America's sweet tooth. Granulated sugar, made from highly refined cane or beet sugar, is the most common form for table use and cooking purposes. It is white and free-flowing. Granulated sugar is also formed into sugar cubes. Crystallized, or pearl, sugar is a coarse granulation that is usually used for decorating purposes. Superfine, or bar, sugar is finely granulated so that it dissolves readily in liquids, making it a good choice for cold beverages and meringues.
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