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Sabayon (sa ba yohn) A thick, frothy sauce, either sweet or savory, made by whisking egg yolks and liquid over low heat.

Sachet d’épices (sa shay day peace) A mixture of herbs and spices tied in a cheesecloth bag. Often called simply sachet.

Salamander Small broiler used primarily for browning or glazing the tops of certain items.

Salmonella A food-borne disease spread by improper food handling and inadequate sanitation.

Salsa The Spanish and Italian term for “sauce.” A mixture of raw or cooked chopped vegetables, herbs, and, occasionally, fruits.