Sauvignon Blanc
Sauvignon Blanc Pronounce it: sew-vin-yon blonk Mouthwatering and fresh When the world got tired of Chardonnay, Sauvignon Blanc was ready to step into its shoes. The producers of New Zealand led the charge with their…
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Sangiovese
Sangiovese Pronounce it: san-gee-oh-vai-zey Ambassador for Italy If you are trying to guess the grape variety in a Tuscan red wine, then there’s a good chance that it will be Sangiovese. It won’t necessarily be…
Salted caramel
Salted caramel Pronounce it: sol-tid ka-rah-mel These two words are among the most over-used, misunderstood and thus potentially most disappointing in the current world of cooking and eating. Caramel is simply sugar that has been…
Smoked salt
Smoked salt Smoked salt is created when rock salt or sea salt are smoked over a wood fire. The salt is either hot or cold smoked but both methods impart a rich smoky flavour and…
Sourdough
Sourdough Pronounce it: sow–er-doh Sourdough is a method of leavening bread, based on uncooked bread dough (known as ‘mother dough’ or ‘sourdough starter’) that has soured and been populated by natural air-borne yeasts. It’s likely to…
Sweetcorn
Sweetcorn Pronounce it: sw-eet corn Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow kernels, growing along a tough central core. When ripe, the kernels are sweet…
Sweet potato
Sweet potato Pronounce it: sweet po-tate-toe Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury dishes. There are two types, one with bright orange flesh, the other with…
Sauerkraut
Sauerkraut Pronounce it: sow-er-krowt A diet staple of Germany and much of Central Europe, this is finely sliced cabbage subjected to lactic-acid fermentation. The process begins by adding salt to prepared cabbage; this draws liquid…