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A cold sauce used as a condiment most often with fish but also on other foods such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times is lightly flavored with mustard.

A trademarked hot sauce that consists of red chile peppers, salt and vinegar. The small, very hot pepper originated in Tabasco, Mexico and the hot sauce was developed by the McIlhenny family more than 125 years ago.

A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

An Asian sauce, made from vegetable proteins combined with salt, pepper and various spices, that is used as a food flavoring.

A type of Italian cheese made from cow's milk that has a hard texture and a nutty flavor. Like Parmigiano cheese, it is produced in the shape of a wheel and is one of the better substitutes for Parmigiano.

Translated in Italian, the term Capricci means whimsy which is a good word to use when describing the shape created for this pasta.

Made in the manner of an artisan food, Molloni Pasta is produced in southeastern section of Italy in a region known as Apulia or Puglia in Italian.

A spicy hot sauce seasoned with cayenne peppers, chile peppers or peppercorns. It is used as a condiment to many foods, such as meats, chicken and fish, or it can be added to other foods where a spicy flavor is desired, such as marinades, beverages, dips, chili, casseroles or other sauces.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

A sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A square piece of pasta, similar to a very short length of a lasagnette noodle, that is flat in the center and rippled on two sides.

A traditional Greek soup or sauce. Most often, when it is made as a soup, bits of chicken are added to make it similar to a cream of chicken base.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

A custard type sauce made from a basic mixture of cream or milk, eggs, sugar and vanilla flavoring. Some recipes may call for other ingredients, such as butter or a thickening agent such as flour or cornstarch.

A popular condiment that has a savory flavor and is used to season a wide variety of dishes. This thin dark sauce is made with soy sauce, garlic, onion, molasses, vinegar, anchovies, lime, and a variety of other seasonings.

Thai chile sauce, sold commercially in a mild or hot form, which is similar to an orangish-red ketchup and used in cooking or as a condiment.

A spicy sauce used as a condiment or for flavoring various recipes. It is usually made with chiles, vinegar, and salt.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.