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Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce.

A short s-shaped pasta tube that resembles a small corkscrew. Its slender, spiral shape makes it suitable for serving with sauces, in salads, and in casseroles.

A smaller version of the calamarata tube pasta, which has been cut into large wide rings. It is often served with rich sauces.

A thinner version of fettuce. Fettuccine is approximately ¼ inch wide. They are sold in loosely coiled nests and in flat strands approximately 10 inches long.

A fluted edge piece of pasta that has been rolled into a cone shaped flower. It is best when served with thick sauces or in casseroles.

Square or round pillows of egg pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings.

Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.

Often referred to as allemande sauce, this sauce is made by combining cream cheese, oil, lemon juice and chervil.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs....

A large shaped pasta that is has the appearance of multiple layers of half-rounded ruffles forming irregular wavy shapes that surround a smooth inner surface.

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

A wide flat ribbon pasta that is approximately 5/8 to 1 inch in width. It is available with straight edges or rippled edges.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.