What is the formal definition of savory? What is the formal definition of "savory" when used in cooking?  I hear a lot about things coming in either sweet or savory forms &#8212; e.g. crepes &#8212; but in context it doesn't seem that savory is the term for all things that are not sweet.  Does it have to do with preparation methods?  Ingredients?  Taste of the final product?

I have been assuming that "sweet" means something like "sugary," as it does in common usage; please correct me if that's not the case here.
In cooking, "Savory" does generally refer to a flavor profile that is anything other than sweet.

"Sweet" doesn't have to necessarily be sugary sweet...basil, tarragon, fennel, carrots, beets, etc. have sweet flavors that are not excessively sugary sweet.

The term "neutral" is typically used for things like crepes and choux paste (eclair paste) because when made in their traditional style they are neither savory nor sweet and can work with either flavor profile.