Category: S

Dough forced through a coarse colander or sieve to form noodles, usually used with stews or goulash.  

Pasta made of wheat, like macaroni, but is solid not tubular. While spaghetti has achieved complete acceptance at the North American supper table and vermicelli has not, the word vermicelli entered English long before spaghetti. The English, in fact, were writing about the joys of eating vermicelli as early as the mid seventeenth century; in…

Bread made with sourdough cultures instead of yeast.  

A taste sensation of which the taste is primarily acidic. Not bitter, salt or sweet.  

A liquid food made by boiling meat, vegetables, fish, etc., in water with various seasoning agents. Queen Elizabeth I could never have eaten soup: the word did not enter English until the mid seventeenth century, fifty years after her death. She did, however, eat souplike foods with names such as pottage and broth, and no…

A spongy hot dish made light in baking by stiffly beaten egg whites. Somewhat disturbingly, the word souffle, the name of a light, egg-based dish heated in an oven until it puffs up, derives from the same Latin source as the word flatulence, the name of a windy eructation that proceeds from the nether end…

Fat-free ices relatively low in calories and may be flavored with fruits, fruit juices, or pectins. Originally hailing from Turkey as a refreshing chilled beverage (its name drawing roots from the same origin as sherbet), sorbet has evolved into a delightful form of soft water ice. Often enriched with the essence of fruits or the…