Here are the definitions for the letter "s"

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Savarin

A yeast dough cake similar to a baba, but without the currants. Baked in large or small ring molds, soaked with a syrup usually flavored with rum or kirsch and then painted with a fruit glaze. The center of the ring is filled with whipped cream or pastry cream, and sometimes also fresh or poached fruit.

Savarin

This variation on the Baba is made without raisins and baked in a large ring mold. Named after Brillat-Savarin, a famous 18th-century food writer, this rich yeast cake is soaked with rum-flavored syrup and filled with Pastry Cream, Creme Chantilly or fresh fruit.

Savory

A balsam-like herb. Used in fish and poultry dishes.

Savory

noun An herb of which there are two types, summer and winter, both closely related to the mint family. Savory has an aroma and flavor reminiscent of a cross between thyme and mint. Summer savory is slightly milder than the winter variety but both are strongly flavored and should be used with discretion. Dried savory is available year-round; fresh savory can be found in specialty produce markets. Savory adds a piquant flavor to many foods including pates, soups, meat, fish and bean dishes.

adjective A term describing food that is not sweet but rather piquant and full-flavored.

Savoury

A British term initially used to describe dishes that were served after dessert to cleanse and refresh the palate. Today it more often refers to tidbits served as appetizers, as well as to more substantial dishes that can be served for lunch, High Tea or light supper.

Savoy cabbage

is a flavorful, firm, round variety of cabbage with dark green leaves. The outermost ones are curled and marked by a fine lacy pattern of veins.

Savoy cabbage

This mellow-flavored cabbage is considered by many to be one of the best of its genre for cooking. Savoy has a loose, full head of crinkled leaves varying from dark to pale green. Choose a head that's heavy for its size. The leaves should be crisp, not limp, and there should be no sign of browning. Refrigerate, tightly wrapped, in a plastic bag for up to 1 week.

Savoy spinach

is a variety of spinach. Spinach varieties are separated into types with flat leaves, leaves that are semi-savoyed (crinkled), or those that are heavily savoyed (very crinkled). Whatever type, fresh spinach should be crisp, succulent and dark green, with a minimum of stems.

Sawagani

Small crabs, about as big as the first joint of your thumb, served grilled and whole

Sawara

Spanish mackerel

Sayori

Springtime halfbeak.

Sayyadiya

Delicately-spiced fish dish served on a bed of rice

Sazerac

A Cocktail consisting of whiskey, Sugar syrup and a dash each of Bitters and Pernod. Its name comes from the fact that it was originally served at the Sazerac Coffee House in New Orleans. The first of these potent drinks is said to have been made with Sazerac-du-Forge, a French brandy.

Sbrinz cheese

A hard grating cheese that originated in the central mountains of Switzerland. It's made from whole cow's milk and contains 45 to 50 percent milk fat. Aged from 2 to 3 years, Sbrinz has a dark yellow interior with a brownish-yellow rind. if aged less than this, it is called Spalen. The rich mellow flavor of Sbrinz makes it ideal for both cooking and as a table cheese.

Scald

To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The produce should be left in the water for only 30 seconds to prohibit cooking, and should be shocked in an ice water bath before the skin is removed.