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Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A small pastry native to Czechoslovakia and Poland made with bread dough and sweet or savory fillings.

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

An oval-shaped, purplish-brown fruit that grows on a woddy vine, which climbs and clings to other forest plants in order to grow upward.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

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 sweetened sauce made from cooked apples and spices. Applesauce can be smooth or chunky, very sweet or tart, and can be flavored with other fruits to create a blend.

The undiluted juice from a fruit or the juices from a mixture of fruits. Typical fruits used to produce nectar include apples, apricots, grapefruits, mangos, oranges, peaches, pears, and pineapples.

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.

Refers to the liquid extracted from food items that is used to make beverages and sauces. Liquid extracted from fruits and vegetables can be used as beverages, such as the juice squeezed from an orange or tomato.

A thick syrupy sauce created by reducing caramelized sugar and wine or vinegar. A wine vinegar could also be used.

Pronounced as "fee-jo" this small egg-size and oval-shaped tropical fruit is native to South America but grown in temperate climates throughout the world.

A traditional Mexican sauce or marinade of Mayan origin, that is made by grinding annato seeds with spices, chiles, and added to other ingredients such as fruit to create a mild red paste used to flavor foods.

A small native fruit that is common to the bush country of Australia. Like many of the bush produce from the Australian region, this fruit is small and grown on bushes that can be found in a variety of country areas.

A kitchen utensil, similar to a sieve, which is used to filter ingredients and separate undesired items such as seeds, skins, or lumpy particles in order to create a very clear liquid.

A hybrid stone fruit that is a cross between an apricot and a plum. The fruit is predominately an apricot, being 3/4's apricot and 1/4 plum with a smooth orange outer skin, without fuzz, that covers a bright orange juicy flesh.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

The fruit that grows from either wild or domestic rose bushes. Rosehips are typically harvested at the end of a growing season when the bright to dark red fruits are fully matured and well formed.