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A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

A pasta variety that is shaped like a small conch shell. It is commonly used in pasta salads and with meat sauces.

A pasta filled with various ingredients that is made as a circle or square of pasta dough that is folded over and sealed on the open edge to form a half circle or rectangular shape.

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

Any of a variety of sauces made from fresh ingredients that have not been cooked and are ready to serve on pasta, meat, poultry, fish, and other foods.

Wide pasta noodles approximately 2 inches in length that have been slightly twisted to provide a shape similar to a ruffled strand of ribbon.

Long strands of pasta that are very similar to Angel hair pasta, only Capellini is slightly thicker....

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

A variety of fresh egg pasta that is often associated with pasta makers in the Piemont region of Italy.

Thick spaghetti shaped pasta that is hollow in the center, very similar to bucatini or perciatelli pasta, but slightly thicker.

A type of pasta that may be made as a large dried tube or as a flat sheet of pasta that will be filled with ingredients and rolled into a tube shape.

A small shell shaped pasta that has slightly rolled-in edges. The name cavatelli is sometimes found associated with pasta that is similar in shape to casarecci, only shorter in length, but most often it refers to the small shell shaped pasta.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce.

An Italian pasta with a name that signifies "olive leaves" to describe the unique shape of this pasta.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.