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

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

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

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.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

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.

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

Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

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 combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

A food, commonly served in Hispanic kitchens that is similar to a burrito. A corn tortilla is used as a food wrap to hold contents such as shredded beef, poultry, pork, fish, vegetables, or other ingredients seasoned with spices, and then baked, broiled, or deep fried into a crispy texture.

A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

A chemical compound, known as an ester, that is created as an alcohol and an acid compound react together, forming a triglyceride.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

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

A type of cookware consisting of inserts or layers with perforations in the bottom, that are assembled together and used to cook food with the use of steam.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.