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A short, curved tublar pasta with a ruffled edge that runs along the length of the outside curve. Suitable for serving with meat sauces and for use in casseroles, Creste Di Gallli is named for the crest on a rooster's head.

A 3/8 inch diameter, slightly curved, tube pasta that is approximately 2 inches long with straight cut ends.

A Japanese sauce that is made from a combination of soy sauce, sake, sugar, ginger and seasonings. The sauce is generally used as a marinade for meats that are then grilled, broiled or fried.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

An Italian phrase meaning ''to the tooth,'' which is used to describe the correct degree of doneness for pasta.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A large version of fusilli. Its corkscrew shape and rough texture allows it to hold both creamy and chunky sauces very well.

Considered to be a type of pasta originating in North Africa during ancient times, Fregola is very small in size, similar to soup pastas, and is sometimes mistaken as a grain.

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

A type of pasta shaped like a short, ribbed, hollow tube that is suitable for dishes in which the pasta will be baked with a sauce.

A sauce made from the juices left after pan-frying or sautéing food. It is served along with the food that was fried or sautéed.

A sauce consisting of fish stock, egg yolk, butter and heavy cream, generally served with seafood but is also serve with other foods and the ingredients may vary according to what it is served with or regional preferences.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy.

A creamy Greek garlic sauce often served as a topping, a condiment, or a food dip that is commonly prepared with numerous Mediterranean foods.

A small ribbon pasta formed into a curved shape. Ricciutelle is made into several types of shapes, either a corkscrew shape (similar to fusilli, rotini and rotelle) or simply as a short curl formed like a small ribbon that has been curled slightly.

A common Ethiopian sauce that is hot and spicy tasting. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chiles, this sauce provides a distinctive tangy flavor for ethnic foods.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.