S'mores Sabat Mung Sable Potatoes Sabra Liqueur Sacchi -- Bartolomeo Sachertorte Sachet Bags Sack Apples Saco Potatoes Saddle of Lamb Saddle of Turkey Safe Cooking Temperatures Safflower Safflower Oil Saffron Saffron Thistle Sagan -- À la Sage Saginaw Gold Potatoes Sago Flour Sago Grubs Sago Meal Sago Palm Sago Pearls Sago Starch Sahnequark Saint-Germain -- À la Saint-Honoré Cream Saint-Mandé -- À la Saint Agur -- (Crème de) Saint Agur Cheese Saint Edmund's Pippin Saint Paulin Sake -- Fugu Sake -- Shiro Previous | Next | Leaveners© Copyright 2009. All rights reserved and enforcedIngredients that cause a dough or batter to rise and expand by creating gas bubbles in it. Yeast is a natural leavener; baking powder is a chemical leavener. Unleavened baked goods, that don't have the rising happening in them, are denser and heavier. Also called: Agente lievitante (Italian)
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