Here are the definitions for the letter "s"

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Saccharin

1. Containing only 1 calorie per teaspoon, this Artificial Sweetener is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at Johns Hopkins University. Though it's widely used to sweeten a multitude of commercial foods and beverages-as well as in the home, some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in both powdered and liquid forms in supermarkets. It has been the center of controversy during the last few decades because of its reported possible carcinogenic effects. Because the issue is still being researched, the FDA requires that saccharin products carry a warning label to that effect.

2. s an artificial sweetener. The basic substance, benzoic sulfimide, has effectively no food energy and is much sweeter than sucrose, but has an unpleasant bitter or metallic aftertaste, especially at high concentrations. In countries where saccharin is allowed as a food additive, it is used to sweeten products such as drinks, candies, medicines, and toothpaste.

Sachet bag

A cloth bag filled with select herbs used to season soups or stocks.

Sachortorte; Sacher torte

An extremely rich Viennese classic made with layers (usually three) of chocolate cake filled with apricot jam and enrobed in a creamy-rich chocolate glaze. Sachertorte is traditionally served with billows of whipped cream. Franz Sacher, of the famous family of Viennese hoteliers and restaurateurs created it in 1832.

Saddle

A cut of meat (most often lamb, mutton, veal or venison) that is the unseparated LOIN (from rib to leg) from both sides of the animal. The saddle is a very tender cut and makes an elegant (but expensive) roast.

Safari

A yellow Dutch liqueur flavored with exotic fruits (mango, papaya, wild limes, etc.). 20 per cent alcohol by volume.

Safflower oil

is a clear, almost flavorless oil made from the seeds of safflowers. The oil is high in polyunsaturated fat. It is commonly used in salad dressings because it doesn't solidify when chilled. Safflower is also good for deep frying due to its high smoke point.

Saffron

A spice consisting of the dried stigma of the Crocus sativus plant, originating in the eastern Mediterranean, now grown as well in Spain, France, and South America. It has a characteristic pungent aroma and flavor and bright yellow color. It is also very expensive and used sparingly. Saffron is indispensable in paella and bouillabaisse. A good substitute for the yellow color is tumeric, though nothing can replace its unique flavor.

Saffron

is an intensely aromatic spice, golden orange in color, made from the dried stigmas of a species of crocus. One pound of the world's costliest spice requires at least 225,000 stigmas; only a small amount of saffron is used to perfume and impart a golden hue to dishes in which it is used. Saffron is sold as threads (the dried stigmas) or in powdered form; the threads stay pungent longer than the powder. The best is Spanish saffron and is labeled "pure." For the most flavor, the threads or powder should be steeped in hot liquid. For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, fennel seeds, garam masala, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, Sichuan pepper, star anise, sumac, and turmeric.

Saffron

The most expensive spice in the world fortunately goes a long way; derived from the stamens of the saffron crocus, it can be used either whole or in powdered form, giving a distinctive flavour and yellow colour to Spanish paella and Italian risotto. It is also a classic ingredient in the French fish soup bouillabaisse.

Saffron

This spice comes from the stigmas of a species of crocus. It has a distinctive flavor and gives a rich yellow coloring to dishes, however, it is also the most expensive spice to buy. Available in small packets or jars (either powdered or in strands - the strands being far superior in flavor). This spice is a must for an authentic paella or Cornish Saffron Cake. Also an extremely good flavoring for soups, fish and chicken dishes.

Saffron

Saffron is an intensely aromatic spice, golden orange in color, made from the dried stigmas of a species of crocus. One pound of the world's costliest spice requires at least 225,000 stigmas; only a small amount of saffron is used to perfume and impart a golden hue to dishes in which it is used. Saffron is sold as threads (the dried stigmas) or in powdered form; the threads stay pungent longer than the powder. The best is Spanish saffron and is labeled "pure." For the most flavor, the threads or powder should be steeped in hot liquid.

Saga blue

Hailing from Denmark, this Soft, Double Cream Cheese can sometimes reach almost triple-cream status in richness- it has delicate blue veins and an elegant, mellow flavor. Saga blue has a tender, white, edible rind. it can be found in specialty cheese shops and many upscale supermarkets.

Saganaki

A popular Greek appetizer in which 1/2-inch-thick slices of Kasseri Cheese are fried in butter or olive oil, Saganaki is sprinkled with lemon juice (and sometimes fresh oregano) and served with Pita Bread. Some Greek restaurants have a dramatic form of presentation: the cheese is first soaked in alcohol (such as Brandy), then flambeed before being doused with lemon juice, Saganaki is generally served as an appetizer or first course.

Sage

A perennial broad-leaved herb that is widely cultivated for its leaves which have an aromatic, slightly bitter flavour and are used for flavouring fatty meats (such as pork), stuffings, marinades, certain cheeses and various drinks.

Sage

is an herb with gray-green leaves that have a slightly bitter flavor and a distinctive aroma. It is widely used with lamb, poultry, pork, and veal, and is a staple seasoning for sausage. It is sold as fresh sprigs or dried leaves. Store fresh sage in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried sage, found with other seasonings in all supermarkets, should be stored away from light, heat, and moisture for up to 1 year. Crush dried sage in the palm of the hand to release its flavor.

To chop or mince fresh sage:
Strip the leaves from the stems. Gather the leaves and, using a chef's knife, chop them coarsely. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached.

For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, summer savory, tarragon, and thyme.