Sabayón (o Zabaione) (Sabayon or Zabaione): A sweet cream made with Marsala wine, egg yolks, and sugar; the savory version, without sugar, is used with rice, oysters, etc.

Sal, A La (A La Sal / Salt-baked): A preparation, usually for fish, typical of the Mar Menor (Spain). The fish is wrapped in coarse, moistened salt and baked in the oven.

Salazón (Salting / Curing): A procedure that consists of salting meats or fish to preserve them.

Salmorejo (Salmorejo): A variety of gazpacho, typical of Córdoba (Spain); a purée obtained by pounding garlic, breadcrumbs, tomato, olive oil, salt, vinegar, and water.

Salpicón (Salpicon / Hash): Meats, fish, or seafood, shredded and dressed. Shredded foods bound with a sauce, used as a filling.

Sashimi (o Sasimi) (Sashimi): A Japanese dish of raw fish accompanied by various sauces or dressings.

Secreto (Secreto / Iberian Pork Flank): A cut of Iberian pork, so named because it is located below the shoulder and is "covered" by the pluma (another cut).

Senderuelas (Fairy Ring Mushroom): Mushrooms that grow on paths and trails, with tough flesh and a delicate aroma.

Sobao (Sobao): A sweet and spongy sponge cake, typical of the Vega del Pas (Cantabria, Spain).

Soldaditos de Pavía (Soldaditos de Pavía / Cod Fritters): Strips of cod coated with flour and egg, and fried. Typical of Madrid and Andalusia.

Somarro (Somarro): Meat seasoned with salt and preserved by the heat of the fire's embers.

Soplillos (Soplillos - Arab-style Meringue): A sweet of Arab origin, made from dough and almonds, typical of Andalusia.

Sorbete (Sorbet / Sherbet): An ice cream made of water and fruit, usually beaten with some liquor to present it as a frozen beverage.

Sorropotún (Sorropotún - Sailor's Stew): A sailor's stew based on potatoes, bonito (tuna), and red peppers. Typical of San Vicente de la Barquera (Cantabria, Spain).

Soufflé (Soufflé): A sweet or savory dish, made with egg yolks and egg whites whipped to stiff peaks.

Steak Tartare (Steak Tartare): A dish of raw beef sirloin, chopped and seasoned with spices, and accompanied by capers, onion, pickles, egg yolk, and parsley, all finely chopped and mixed. It is eaten raw, occasionally on slices of toasted bread.

Suprema (Supreme / Fillet): The best part of a cut—meat, poultry, or fish—without skin, bones, or spines.

Suquet (Suquet - Catalan Fish Stew): A traditional Catalan sailor's stew; it can be prepared with different kinds of fish and shellfish.

Suspiros (Meringues / Almond Meringues): Small pastries made of almonds and egg white.

Salar (To Salt / To Cure in Brine): To place a raw item in brine for preservation or to acquire a characteristic flavor.

Salmuera (Brine): A solution of water and salt used to preserve food.

Salsa inglesa (Crème Anglaise / English Sauce): A sweet sauce of French origin made from yolks, sugar, and milk (custard sauce).

Saltear (To Sauté / To Toss): A cooking method in fat (with little movement or by tossing the product) without adding liquid, until the product is tender and transparent.

Sancocho (Sancocho / Hearty Stew): 1- A Peruvian meal similar to puchero (stew). 2- A popular Venezuelan name for fish, poultry, or meat boils/stews.

Sazonar (To Season): To add seasoning to a dish to give it aroma and flavor.

Seco (Seco / Brothless Stew): In Peru, the name given to a stew prepared without broth.

Sellar (To Sear / To Seal): To brown meat so that it does not lose its juices during cooking.

Sofreír (To Sauté Lightly / To Shallow Fry): To lightly fry food.

Souflé (Soufflé - General): A very airy, light preparation based on whipped egg whites. Cooked versions increase in volume during baking.

Sudado (Sudado / Steamed Stew): A popular dish mainly from Peru (a type of steamed or braised fish/meat stew).

Sudar (To Sweat - Vegetables): To sauté vegetables at a low temperature without allowing them to take on color.