noun an aromatic herb with savory leaves, used in cooking
adjective having a pleasant taste or smell; flavorful
In the culinary arts, 'savory' refers to food that is flavorful, not sweet, and often includes herbs and spices.
In gastronomy, 'savory' is used to describe the flavor profile of food that is not sweet or dessert-like.
Food critics may use 'savory' to evaluate the flavor profile of a dish, particularly in contrast to sweet or dessert-like flavors.
In cooking shows, chefs may use 'savory' to describe the taste or aroma of a dish they are preparing.
Food bloggers may use 'savory' to describe recipes, dishes, or ingredients that are not sweet in taste.
Savory ingredients are used to enhance the flavor of dishes in culinary arts.
Food critics often describe dishes as savory when they have a rich and full flavor.
Caterers may specialize in creating savory appetizers and entrees for events.
Food scientists study the chemical compounds that create savory flavors in food.
Nutritionists may recommend incorporating savory foods into a balanced diet for variety.
Restaurant owners may feature savory dishes on their menu to appeal to customers seeking hearty meals.
Sommeliers may pair savory wines with savory dishes to enhance the dining experience.
Marketing managers may use the term savory in branding and advertising campaigns to promote food products.