Sauterne refers to a sweet, rich and intense wine from the Sauternes region of France. Sauterne is made from Sauvignon Blanc or Semillon grapes that have been infected with a special mold that causes them to shrivel and leave a sugary fruit with highly concentrated flavors. Moreover, Sauternes are late harvest wines from a region in the southern part of Bordeaux, and are a blend of Semillon, Sauvignon Blanc and sometimes Muscadelle. They are naturally very high in sugar and do not have any alcohol added to them like Port. The common flavor characteristics for Sauternes: dried pineapple, apricot, caramel, vanilla, honey and peach. Sauternes are naturally very high in acidity, which balances the sugar very well. Sauternes have the ability to age for decades (due to the high sugar and acid levels), and they generally pick up more nutty and caramelized flavors as they age. While Sauternes go very well with fruit desserts and things like Crème Brûlée, they are not only made for dessert. The acid cuts right through fat, and the sugar is a great match for salt. For this reason, one of the best possible food and wine combinations is Sauternes and foie gras (goose liver). Sauternes is the cream of the crop when it comes to dessert wines. Sauternes may be paired with buttery, salty or fatty foods for a delicious food experience. Likewise, pair Sauterne with fatty food, such as foie gras, and with smoked and strong blue cheeses, like Roquefort, or serve with something as simple as toasted walnuts. It is good to serve it at the end of a meal to enjoy its mixture of acidity and fruit flavors. Sauterne is pronunced "saw-turn".

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Smørrebrød refers to a highly popular traditional Danish dish that consists of a slice of dark bread with butter, topped with slices of meat, fish or cheese. Smørrebrød is a Denmark's traditional food of open-faced sandwiches. The word Smørrebrød means "buttered bread," and a typical Smørrebrød lunch in Denmark of three- to four-course still ends with a slice of bread lavishly spread with butter. Smørrebrød which is eaten in Denmark with a knife and fork, can come in any number of variations using fish, meats, cheeses, eggs, vegetables, pickles, and garnishes. Yet all are artistically structured that makes it appealing to both the sight and taste. Smørrebrød is pronounced "smuhr-bruth". Smørrebrød seems to be Denmark's version of Germany's Butterbroth.

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Shiro Goma is the Japanese for "sesame seed." Shiro Goma is a variety of hulled white sesame seed used in many Asian recipes, like stir-fry. Shiro Goma is pronounced "shee-roh goh-mah".

Sawi is the Malaysian word for "Mustard leaves/greens. Sawi is called Mustasa in the Philippines, which is used in Sinigang dishes (Sinigang sa Miso ) and Burong Mustasa (something like Kimchi).

Serai is the Malaysian and Indonesian word for "Lemon Grass" or "Lemongrass ". In Indonesia, Serai is also called Sereh.

Sea bread refers to a hard biscuit or bread made with only flour and water. It is also called a sea biscuit, sea bread, ship biscuit, pilot bread, or hardtack.