Sauce

In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. ^[1]

460 relations: Acesur, Adobo, Agrodolce, Alan Geisler, Albert sauce, Albufera sauce, Alliaria petiolata, Aloo tikki, Amatrice, Amatriciana sauce, Amoy Food, Anchovy essence, Ancient Roman cuisine, Andrea Nguyen, Angolan cuisine, Apple sauce, Arab cuisine of the Persian Gulf, Arabs, Archirhodomyrtus beckleri, Argentine cuisine, Asiago cheese, Asian Home Gourmet, Au jus, Auguste Escoffier, Avgolemono, Avocado sauce, À la zingara, Bacon roll, Baek Jong-won's Alley Restaurant, Baked beans, Baked ziti, Bakkavör, Balchão, Balearic cuisine, Bangui, Barbecue chicken, Barbecue in South Carolina, Barbecue sauce, Barracuda, Basting (cooking), Baxters, Béarnaise sauce, Béchamel sauce, Beef, Belgian cuisine, Belizean cuisine, Bella Jakubiak, Benin, Benin cuisine, Bermudian cuisine, ..., Bertolli, Beurger King Muslim, Beurre blanc, Beurre manié, Beurre monté, Beurre noir, Birch syrup, Bixa orellana, Black pepper, Blood as food, Blueberry sauce, Bolognese sauce, Bordelaise sauce, Born Feinkost, Braising, Bread sauce, Brigade de cuisine, Broth, Brown Betty (dessert), Buffalo Wild Wings, Bumbu (seasoning), Burhop's Seafood, Butter, Cabbage roll, Cabernet Sauvignon, Cabrito, Calcium stearoyl-2-lactylate, Campanelle, Cannalonga, Canned tomato, Cannelloni, Caper, Cappon magro, Caramel color, Carrageenan, Caruso sauce, Carvery, Catherine de' Medici, Cephalopod ink, Chadian cuisine, Chamoy, Chancaca, Chateaubriand steak, Chaudfroid sauce, Checca sauce, Cheddar sauce, Chef, Chef de partie, Chenin blanc, Chestnut, Chick'nCone, Chicken à la King, Chili pepper paste, Chilled food, Chimichurri, Chinese cuisine, Chinois, Chip fork, Cincinnati chili, Ciulama, Cochineal, Coconut milk, Coffee sauce, Colonia Tovar, Comfort food, Comparison of Standard Malay and Indonesian, Compound butter, Condiment, Confiture de lait, Conpoy, Cooking, Cooking base, Corn starch, Coulis, Cranberry sauce, Cream, Cream of broccoli soup, Creole mustard, Creole sauce, Crostino, Cuisine of Hamburg, Cuisine of Niger, Cuisine of the Central African Republic, Cuisine of the Thirteen Colonies, Culture of England, Culture of Europe, Culture of Vietnam, Cumberland sauce, Custard, Danish cuisine, Davidsonia jerseyana, Davidsonia pruriens, Del Monte Foods, Democratic Republic of the Congo cuisine, Departments of Argentina, Dessert sauce, Diploglottis campbellii, Dipping sauce, Dissotis rotundifolia, Dolmio, Doublet (linguistics), Drawn butter, Duck à l'orange, Duckefett, Dumpling, Dutch cuisine, E. 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Torre & Company, Inc., Ragù, Rainbow sauce, Rântaș, Red cooking, Redcurrant sauce, Reduction (cooking), Regional variations of barbecue, Relish, Remia, Rimini, Romesco, Rouille, Roux, Royal Melbourne Show, Rubiyan salad, Rubus moluccanus, Rubus parvifolius, Sadza, Salad, Salchipapas, Salsa (sauce), Salsa golf, Salsa music, Salsa roja picante, Salsa verde (Mexico), Salvadoran cuisine, Sandwich, Santacafé, Saramură, Satay, Sate kambing, Satsivi, Sauce, Sauce (disambiguation), Sauce africaine, Sauce andalouse, Sauce boat, Sauce charcutière, Sauce gribiche, Sauce lyonnaise, Sauce poivrade, Sauce ravigote, Sauce Robert, Sauce vierge, Sauce, Corrientes, Saucery, Saucier, Saxon cuisine, Scorcolga, Scorzonera hispanica, Seasoning, Serabi, Shito, Side dish, Silver Spring Foods, Simpang Tiga, Sinusoidal pump, Smetana (dairy product), Sodium stearoyl lactylate, Sofrito, Sorrel, Soubise sauce, Soufflé, Souvlaki, Soy sauce, Spaghetti Western and Meatballs, Spreewaldsauce, Squeeze bottle, Starch gelatinization, Steak de Burgo, Steak Diane, Steam infusion, Sticky toffee pudding, Stock (food), Supermarket, Suprême sauce, Swedish cuisine, Swedish fruit soup, Sweet bean sauce, Sweet soy sauce, Swiss cuisine, Syzygium erythrocalyx, Tagliatelle, Tartar sauce, Tauco, Tea seed oil, Tempeh, Testicles as food, Thanksgiving dinner, The Taill of the Uponlandis Mous and the Burges Mous, The Unbelievable Truth (radio show), Thickening agent, Three Emperors Dinner, Togolese cuisine, Tomalley, Tomato sauce, Tomato seed oil, Tony Packo's Cafe, Toro (food), Torta ahogada, Tortelli, Tripas, Tteok-bokki, Tzatziki, Ugandan cuisine, Vacchiano Farm, Velouté sauce, Velveeta Shells & Cheese, Verjuice, Vigna umbellata, Vinaigrette, Violet Crumble, Vodka sauce, Welf pudding, Welsh rarebit, Wheat gluten (food), Whisky sauce, Whisky with food, Wine sauce, Wing-Time, WingStreet, Winiary (company), Wow-Wow sauce, Wrap (food), XO sauce, Yuvarlakia, Zest (ingredient), Zrazy. 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Acesur

Acesur is a referent company within the olive oil sector in Spain, with 100% Spanish capital share and at the top five in the international framework.

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Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, soy sauce and vinegar to preserve and enhance its flavor.

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Agrodolce

Agrodolce is a traditional sweet and sour sauce in Italian cuisine.

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Alan Geisler

Alan S. Geisler (c. 1931 – January 6, 2009) was an American food chemist, best known for creating the red onion sauce most often used as a condiment topping on hot dogs in New York City.

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Albert sauce

Albert sauce is a sauce used principally in British cuisine to enhance the flavour of braised beef.

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Albufera sauce

Albufera sauce (fr. Sauce Albuféra) is a small compound sauce.

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Alliaria petiolata

Alliaria petiolata is a biennial flowering plant in the mustard family, Brassicaceae.

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Aloo tikki

Aloo tikki is a snack originating from the Indian subcontinent; in North Indian, Pakistani and Bangladeshi preparation, it is made out of boiled potatoes, onions and various curry spices.

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Amatrice

Amatrice (Sabino: L'Amatrici) is a town and comune in the province of Rieti, in northern Lazio (central Italy), and the center of the food-agricultural area of Gran Sasso e Monti della Laga National Park.

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Amatriciana sauce

Sugo or salsa all'amatriciana is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion.

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Amoy Food

Amoy Food Limited (abbr.) is a cooking sauce and manufacturer of condiments in Hong Kong.

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Anchovy essence

Anchovy essence is a brown or pink, thick, oily sauce, consisting of pounded anchovies, spices, etc.

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Ancient Roman cuisine

Ancient Roman cuisine changed over the long duration of the ancient Roman civilization.

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Andrea Nguyen

Andrea Nguyen (born 1969) is a Vietnamese-born, American teacher, food writer, cookbook author and chef living in the San Francisco area.

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Angolan cuisine

Angolan cuisine is the cuisine of Angola, a country in south-central Africa.

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Apple sauce

Apple sauce or applesauce is a sauce made of apples.

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Arab cuisine of the Persian Gulf

Arab cuisine of the Persian Gulf includes cuisines that are shared by the population in the coastal region of Eastern Arabia.

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Arabs

Arabs (عَرَب ISO 233, Arabic pronunciation) are a population inhabiting the Arab world.

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Archirhodomyrtus beckleri

Archirhodomyrtus beckleri, the "small-leaved myrtle," or "rose myrtle," is a shrub or small tree native to rainforest areas of eastern Australia.

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Argentine cuisine

Argentine cuisine is described as a cultural blending of Mediterranean influences (such as those created by Italian and Spanish populations) with and very small inflows (mainly in border areas), Indigenous, within the wide scope of agricultural products that are abundant in the country.

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Asiago cheese

Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo).

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Asian Home Gourmet

Asian Home Gourmet is a manufacturer of Asian spice pastes and sauces owned by Cerebos Pacific Limited.

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Au jus

Au jus is a French culinary term meaning "with juice".

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Auguste Escoffier

Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.

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Avgolemono

Avgolemono, avgolémono (from αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.

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Avocado sauce

Avocado sauce is a sauce prepared using avocado as a primary ingredient.

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À la zingara

In French cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira.

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Bacon roll

A bacon roll is a simple way of serving bacon in the form of a sandwich, using a soft or crusty bread roll.

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Baek Jong-won's Alley Restaurant

Baek Jong-won's Alley Restaurant is a South Korean cooking-variety program that has been broadcast since January 5, 2018.

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Baked beans

Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce.

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Baked ziti

Baked ziti is a baked casserole dish made with ziti macaroni and sauce characteristic of Italian-American cuisine.

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Bakkavör

Bakkavör Group plc is an international food manufacturing company specialising in fresh prepared foods.

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Balchão

Balchão is a spicy seafood or meat dish in Goan cuisine.

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Balearic cuisine

Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain.

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Bangui

Bangui (or Bangî in Sango, formerly written Bangi in English) is the capital and largest city of the Central African Republic.

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Barbecue chicken

Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked.

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Barbecue in South Carolina

Barbecue is common currently and historically in the U.S. State of South Carolina.

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Barbecue sauce

Barbecue sauce (also abbreviated as BBQ sauce) is used as a flavoring sauce, a marinade, basting, condiment or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken.

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Barracuda

The barracuda is a ray-finned fish known for its large size, fearsome appearance and ferocious behaviour.

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Basting (cooking)

Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade.

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Baxters

Baxters Food Group Limited, also known as Baxters of Speyside or Baxters, is a Scottish food processing company, based in Fochabers, Moray. It produces foods such as canned soups, canned meat products, sour pickles, sauces, vinegars, anti-pasti, chutneys, fruit preserves and salad and meat condiments. Products are sold under the Baxters brand as well as a variety of brands owned, or licensed, to the group. Baxters has remained a private family company for four generations, during which time it has expanded significantly by acquiring other business within the United Kingdom and internationally. Baxters holds a Royal Warrant from Her Majesty the Queen as purveyors of Scottish specialities. The company was known as W.A. Baxter & Sons Ltd. prior to 21 December 2006.

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Béarnaise sauce

Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.

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Béchamel sauce

Béchamel sauce (Béchamel besciamella or Beixamel Catalan or Bechamelsaus in Dutch, etc.-->), also known as white sauce, is made from a white roux (butter and flour) and milk.

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Beef

Beef is the culinary name for meat from cattle, particularly skeletal muscle.

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Belgian cuisine

Belgian cuisine is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands.

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Belizean cuisine

Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods.

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Bella Jakubiak

Isabella "Bella" Jakubiak is a self-taught Australian chef known for winning the 2011 series of reality television cooking programme, My Kitchen Rules with her sister Sammy.

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Benin

Benin (Bénin), officially the Republic of Benin (République du Bénin) and formerly Dahomey, is a country in West Africa.

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Benin cuisine

Beninese cuisine is known in Africa for its exotic ingredients and flavorful dishes.

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Bermudian cuisine

Bermudian cuisine is the cuisine of the British Overseas Territory of Bermuda.

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Bertolli

Bertolli is a brand of Italian food products.

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Beurger King Muslim

Beurger King Muslim (also referred to as BKM) was a French halal fast-food restaurant launched in July 2005.

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Beurre blanc

Beurre blanc—literally translated from French as "white butter"—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation.

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Beurre manié

Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces.

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Beurre monté

Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down.

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Beurre noir

Beurre noir (black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown.

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Birch syrup

Birch syrup is a savory mineral tasting syrup made from the sap of birch trees, and produced in much the same way as maple syrup.

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Bixa orellana

Achiote (Bixa orellana) is a shrub or small tree originating from the tropical region of the Americas.

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Black pepper

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.

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Blood as food

Many cultures consume blood as food, often in combination with meat.

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Blueberry sauce

Blueberry sauce is a sauce prepared using blueberries as a primary ingredient.

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Bolognese sauce

Bolognese sauce (known in Italian as ragù alla bolognese,, ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name.

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Bordelaise sauce

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine.

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Born Feinkost

Born Feinkost GmbH is a food company from Erfurt, Germany.

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Braising

Braising (from the French word braiser) is a combination-cooking method that uses both lit wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).

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Bread sauce

A bread sauce is a warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey.

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Brigade de cuisine

Brigade de cuisine (kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.

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Broth

Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.

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Brown Betty (dessert)

A Brown Betty is a traditional American dessert made from fruit (usually apple, but also berries or pears) and sweetened crumbs.

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Buffalo Wild Wings

Buffalo Wild Wings (originally Buffalo Wild Wings & Weck, and thus the numeronym BW3) is an American casual dining restaurant and sports bar franchise in the United States, Canada, India, Mexico, Oman, Panama, Philippines, Saudi Arabia, United Arab Emirates & Vietnam, specialising in Buffalo wings & sauces.

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Bumbu (seasoning)

Bumbu is the Indonesian word for a blend of spices and it commonly appears in the names of spice mixtures, sauces and seasoning pastes.

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Burhop's Seafood

Burhop's Seafood is a privately owned seafood retailer and one-time wholesaler and full-service restaurant founded in 1926 by Albert E. Burhop in Chicago, Illinois.

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Butter

Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.

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Cabbage roll

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings.

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Cabernet Sauvignon

Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties.

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Cabrito

Cabrito is the name in both Spanish and Portuguese for roast goat kid in various Iberian and Latin American cuisines.

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Calcium stearoyl-2-lactylate

Calcium stearoyl-2-lactylate (calcium stearoyl lactylate or CSL) or E482 is a versatile, FDA approved food additive.

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Campanelle

Campanelle (Italian for "bellflowers" or "little bells"), is a type of pasta which is shaped like a cone with a ruffled edge, or a bell-like flower.

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Cannalonga

Cannalonga is a town and comune in the Province of Salerno, Campania, southern Italy.

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Canned tomato

Canned tomatoes, or tinned tomatoes, are tomatoes, usually peeled, that are sealed into a can after having been processed by heat.

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Cannelloni

Cannelloni (Italian for "large reeds") are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine.

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Caper

Capparis spinosa, the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers.

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Cappon magro

Cappon magro (or capón magro in Ligurian), is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.

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Caramel color

Caramel color or caramel coloring is a water-soluble food coloring.

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Carrageenan

Carrageenans or carrageenins (from Irish, "little rock") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds.

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Caruso sauce

Caruso Sauce or Salsa Caruso is a warm sauce made of cream, ham, cheese, nuts and mushrooms.

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Carvery

A carvery is a restaurant where cooked meat is freshly sliced to order for customers, sometimes offering unlimited servings of side dishes such as potatoes & vegetables for a fixed price.

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Catherine de' Medici

Catherine de Medici (Italian: Caterina de Medici,; French: Catherine de Médicis,; 13 April 1519 – 5 January 1589), daughter of Lorenzo II de' Medici and Madeleine de La Tour d'Auvergne, was an Italian noblewoman who was queen of France from 1547 until 1559, by marriage to King Henry II.

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Cephalopod ink

Cephalopod ink is a dark pigment released into water by most species of cephalopod, usually as an escape mechanism.

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Chadian cuisine

Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad.

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Chamoy

Chamoy refers to a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit.

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Chancaca

Chancaca is a typical Peruvian, Bolivian, and Chilean warm, sweet sauce made of raw unrefined sugar from sugarcane.

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Chateaubriand steak

Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet.

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Chaudfroid sauce

Chaudfroid sauce, also spelled as chaud-froid sauce, is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients.

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Checca sauce

Checca sauce is an uncooked tomato sauce used with pasta.

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Cheddar sauce

Cheddar sauce, cheddar cheese sauce, or cheese sauce is a traditional sauce used in English cooking.

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Chef

A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine.

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Chef de partie

A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant.

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Chenin blanc

Chenin blanc (known also as Pineau de la Loire among other names) is a White wine grape variety from the Loire Valley of France.

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Chestnut

The chestnut (Castanea) group is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere.

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Chick'nCone

Chick'nCone is a New York City based fast food chain, founded by Jonathan Almanzar and Josh Lanier, that specializes in a portable version of Chicken and Waffles.

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Chicken à la King

Chicken à la King (Franglais; "King-style Chicken") is a dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, pasta, or bread.

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Chili pepper paste

Chili pepper paste usually refers to a paste where the main ingredient is chili pepper.

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Chilled food

Chilled food is food that is stored at refrigeration temperatures, which are at or below.

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Chimichurri

Chimichurri or chimmichurri is an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and originates from Argentina and Uruguay.

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Chinese cuisine

Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.

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Chinois

A chinois is a conical sieve with an extremely fine mesh.

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Chip fork

A chip fork is a small fork made from wood or plastic that is given away by fast food suppliers with portions of fish and chips, french fries, currywurst, and similar, and used when eating.

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Cincinnati chili

Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a "two-way") or hot dogs ("coneys"), both dishes developed by Macedonian immigrant restaurateurs in the 1920s.

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Ciulama

Ciulama is a dish that can be mainly found in Romanian and Moldovan cuisine.

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Cochineal

The cochineal (Dactylopius coccus) is a scale insect in the suborder Sternorrhyncha, from which the natural dye carmine is derived.

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Coconut milk

Coconut milk is the liquid that comes from the grated meat of a mature coconut.

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Coffee sauce

Coffee sauce is a culinary sauce that includes coffee in its preparation.

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Colonia Tovar

Colonia Tovar (Tovar Colony) is a town of Venezuela, capital of the municipality Tovar in Aragua state.

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Comfort food

Comfort food is food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation.

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Comparison of Standard Malay and Indonesian

Malaysian and Indonesian are two standardised registers of the Malay language, used in Malaysia and Indonesia, respectively.

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Compound butter

Compound butters (beurre composé, pl. beurres composés) are mixtures of butter and supplementary ingredients.

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Condiment

A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish.

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Confiture de lait

Confiture de lait is a thick, sweet caramel sauce prepared from milk and sugar.

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Conpoy

Conpoy or dried scallop is a type of Cantonese dried seafood product made from the adductor muscle of scallops.

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Cooking

Cooking or cookery is the art, technology, science and craft of preparing food for consumption.

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Cooking base

Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies.

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Corn starch

Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain.

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Coulis

A coulis (French) is a form of thick sauce made from puréed and strained vegetables or fruits.

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Cranberry sauce

Cranberry sauce or cranberry jelly is a sauce or relish made out of cranberries, commonly served as a condiment with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom.

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Cream

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.

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Cream of broccoli soup

Cream of broccoli soup is a soup prepared with broccoli, stock and milk or cream as primary ingredients.

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Creole mustard

Creole mustard is a condiment found most commonly in the Southeastern region of the United States, specifically Louisiana.

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Creole sauce

Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans cuisine sauce made by sauteeing vegetables in butter and olive oil.

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Crostino

Crostini (meaning "little crusts" in Italian; singular crostino) are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings.

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Cuisine of Hamburg

Due to its centuries-old history as a major port town the cuisine of Hamburg is very diversified and sapid as ingredients’ supply was safe.

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Cuisine of Niger

The cuisine of Niger takes after many traditional African cuisines, and a significant amount of spices are used in dishes.

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Cuisine of the Central African Republic

Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR).

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Cuisine of the Thirteen Colonies

The cuisine of the Thirteen Colonies includes the foods, eating habits, and cooking methods of the Colonial United States.

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Culture of England

The culture of England is defined by the idiosyncratic cultural norms of England and the English people.

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Culture of Europe

The culture of Europe is rooted in the art, architecture, music, literature, and philosophy that originated from the continent of Europe.

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Culture of Vietnam

The cultural of Vietnam (Văn hóa Việt Nam The culture of Vietnam) is one of the oldest in Southeast Asia, with the ancient Bronze age Đông Sơn culture being widely considered one of its most important progenitors.

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Cumberland sauce

Cumberland sauce is a fruit sauce, usually used on non-white meats, such as venison, ham, and lamb.

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Custard

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.

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Danish cuisine

Danish cuisine (det danske køkken) originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution.

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Davidsonia jerseyana

Davidsonia jerseyana, also known as Davidson's plum or Mullumbimby plum, is a small, slender subtropical rainforest tree up to high.

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Davidsonia pruriens

Davidsonia pruriens, also known as ooray, Davidson's plum, or Queensland Davidson's plum, is a medium-sized rainforest tree of northern Queensland, Australia.

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Del Monte Foods

Del Monte Foods, Inc (trading as Del Monte Foods) is a North American food production and distribution company headquartered at 3003 Oak Road, Walnut Creek, California, USA.

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Democratic Republic of the Congo cuisine

The cuisine of the Democratic Republic of the Congo varies widely, representing the food of indigenous people.

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Departments of Argentina

Departments (departamentos) form the second level of administrative division (below the provinces) in all of Argentina except for the Province of Buenos Aires and the Autonomous City of Buenos Aires, the national capital, each of which has different administrative arrangements.

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Dessert sauce

A dessert sauce is a sauce used for desserts.

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Diploglottis campbellii

Diploglottis campbellii is a rainforest tree northern New South Wales and southeastern Queensland.

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Dipping sauce

A dip or dipping sauce is a common condiment for many types of food.

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Dissotis rotundifolia

Dissotis rotundifolia, or the rock rose, is a shrub that occurs in tropical Africa.

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Dolmio

Dolmio is the brand name of a range of pasta sauces made by Mars, Incorporated.

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Doublet (linguistics)

In etymology, two or more words in the same language are called doublets or etymological twins (or possibly triplets, etc.) when they have different phonological forms but the same etymological root.

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Drawn butter

Drawn butter is melted butter,Damon Fowler, Classical Southern Cooking, annotated edition, 2008, p. 113 often served as a sauce for steamed seafood.

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Duck à l'orange

Canard à l'Orange also called Duck l'Orange is a classic French dish in which a duck is roasted and served with an bigarade sauce.

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Duckefett

Duckefett is a simple sauce and a regional specialty in northern Hesse, Germany, particularly in Kassel.

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Dumpling

Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.

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Dutch cuisine

Dutch cuisine (Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands.

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E. C. Hazard and Company

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Ebro Foods

Ebro Foods, S.A., formerly Ebro Puleva, is the leading company in the Spanish food processing sector.

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Economy of the Dominican Republic

The Dominican Republic has the ninth largest economy in Latin America, and is the largest in the Caribbean and Central region.

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Edible flower

Edible flowers are flowers that can be consumed safely.

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Edmund McIlhenny

Edmund McIlhenny (1815 – 25 November 1890) was an American businessman and manufacturer who invented Tabasco brand pepper sauce.

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Egg foo young

Egg foo young (also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British, and Chinese American cuisine.

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Enchilada

An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce.

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Espagnole sauce

Espagnole sauce is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking.

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Farfalle

Farfalle are a type of pasta/noodle commonly known as bow-tie pasta.

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Fast Green FCF

Fast Green FCF, also called Food green 3, FD&C Green No.

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Fish soup

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.

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Fish steak

A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless.

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Fish stock (food)

Fish stock forms the basis of many dishes, particularly fish soups and sauces.

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Florina pepper

The Florina pepper (πιπεριά Φλωρίνης) is a pepper cultivated in the northern Greek region of Western Macedonia and specifically in the wider area of Florina; for which it is named.

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Food presentation

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.

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Fra diavolo sauce

Fra diavolo (Italian for "Devil monk") is a spicy sauce for pasta or seafood.

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Franconian cuisine

Franconian Cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia.

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French cuisine

French cuisine consists of the cooking traditions and practices from France.

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French sauce spoon

A French sauce spoon or saucier spoon is a spoon that is typically the size and shape of a dessert spoon, but with a flattened bowl that has a thinner edge and a small notch on one side.

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French tacos

A French tacos (usually spelt with an s at the end even in the singular form) is a French-Mexican fusion dish, consisting of a wheat galette usually filled with some kind of meat, a selection of sauces and French fries.

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Fujian red wine chicken

Fujian red wine chicken is a traditional dish of northern Fujian cuisine which is made from braising chicken in red yeast rice.

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Gabonese cuisine

Gabonese cuisine is the cooking traditions, practices, foods and dishes associated with Gabon, a sovereign state on the west coast of Central Africa.

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Gagauz people

The Gagauzes are a Turkic people living mostly in southern Moldova (Gagauzia, Taraclia District, Basarabeasca District), southwestern Ukraine (Budjak), northeastern Bulgaria, Greece, Brazil, the United States and Canada.

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Garlic sauce

Garlic sauce is a sauce prepared using garlic as a primary ingredient.

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Garnish (food)

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink.

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Gatsby (sandwich)

A Gatsby is a South African submarine sandwich typically sold as a foot-long sandwich sliced into four portions.

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Genji, LLC

Genji, LLC., a subsidiary of Peace Dining Corporation, is the largest sushi provider to Whole Foods Market, serving the eastern U.S., California and the UK.

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German cuisine

The cuisine of Germany has evolved as a national cuisine through centuries of social and political change with variations from region to region.

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Germknödel

Germknödel (in Austrian German) is a fluffy yeast dough dumpling, filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top.

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Ghanaian cuisine

Ghanaian cuisine is the cuisine of the Ghanaian people.

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Ginger beef

Ginger beef is a Canadian Chinese dish made from beef, ginger, and a distinctive sweet sauce.

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Gizzard

The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, and dinosaurs, including birds), earthworms, some gastropods, some fish, and some crustaceans.

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Gofio

Gofio is the Canarian name for flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt.

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Gravlax

Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill.

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Gravy

Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture.

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Green sauce

Green sauce is a family of cold, uncooked sauces based on herbs, including the spanish salsa verde, the French sauce verte, the italian salsa verde, the German Grüne Soße or Frankfurter Grie Soß (Frankfurt dialect), and the Argentinian chimichurri.

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Ground meat

Ground meat (called mince or minced meat outside North America) is meat finely chopped by a meat grinder or a chopping knife.

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Guar gum

Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food and hydraulic fracturing industries.

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Gussie Moran

Gertrude Augusta "Gussy" Moran (September 8, 1923 – January 16, 2013) was an American tennis player who was active in the late 1940s and 1950s.

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Halal snack pack

A halal snack pack is a dish consisting of halal-certified doner kebab meat (lamb, chicken, or beef) and chips.

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Harald (restaurant)

Harald is a chain of restaurants in Finland.

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Hard sauce

Hard sauce is a sweet, rich dessert sauce made by creaming or beating butter and sugar with rum (rum butter), brandy (brandy butter), whiskey, sherry (sherry butter), vanilla or other flavorings.

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Hell's Kitchen (U.S. season 7)

Season 7 of the American competitive reality television series Hell's Kitchen aired on the Fox Network from June 1, 2010 to August 10, 2010.

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Henry Jones IXL

Henry Jones IXL was a company primarily known as a manufacturer of jams, conserves and sauces in Australia.

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Hippocras

Hippocras (vīnum Hippocraticum), sometimes spelled hipocras or hypocras, is a drink made from wine mixed with sugar and spices, usually including cinnamon, and possibly heated.

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History of the hamburger

The Hamburger (also commonly called “burger”) most likely first appeared in the 19th or early 20th century.

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History of USDA nutrition guides

The history of USDA nutrition guides includes over 100 years of American nutrition advice.

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Hollandaise sauce

Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, water and lemon juice (or a white wine or vinegar reduction).

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Honey

Honey is a sweet, viscous food substance produced by bees and some related insects.

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Honey dill

Honey dill is a condiment consisting of honey, mayonnaise, and dried dill that is unique to Manitoba, Canada.

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Honey garlic sauce

Honey garlic sauce is a sweet and sour sauce that tastes like a mix between honey and garlic, popular in Canada.

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Hot pot

Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.

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House of Dawda Group

The House of Dawda Group is a privately owned conglomerate in Uganda.

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HRC Culinary Academy

HRC Culinary Academy is an accredited culinary school in Sofia, Bulgaria.

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Huevos rancheros

Huevos rancheros ("rancher's eggs") is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.

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Impact of farmers' markets on economies within the United States

Farmers' markets are markets in which producers sell directly to consumers.

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Indian Institute of Sugarcane Research

The Indian Institute of Sugarcane Research (acronym IISR) is an autonomous institute of higher learning, under the umbrella of Indian Council of Agricultural Research (ICAR) by the Ministry of Agriculture, Government of India for advanced research in sugar cane agriculture.

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Instant soup

Instant soup is a type of soup designed for fast and simple preparation.

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Italian-American cuisine

Italian-American cuisine is a style of Italian cuisine adapted throughout the United States.

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Jianbing

Jianbing is a traditional Chinese street food similar to crepes.

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Jjolmyeon

Jjolmyeon refers to either a type of Korean noodles that have a very chewy texture and are made from wheat flour and starch or a cold and spicy dish made with the noodles and vegetables.

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Joulupöytä

Joulupöytä (translated "Yule table") is the traditional assortment of foods served at Christmas in Finland, similar to the Swedish julbord.

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Juniperus communis

Juniperus communis, the common juniper, is a species of conifer in the genus Juniperus, in the family Cupressaceae.

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Kasundi

Kasundi is the Asian or Indian variety of mustard sauce.

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Kebakko

Kebakko is a type of ready-meal in Finland.

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Ketchup

Ketchup (also catsup) is a condiment.

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Knysza

Knysza is a type of fast food, consisting of a bread roll amply filled with a variety of ingredients.

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Lactylate

Lactylates are organic compounds that are FDA approved for use as food additives and cosmetic ingredients (i.e. lactylates are food grade emulsifiers).

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Land snail

A land snail is any of the numerous species of snail that live on land, as opposed to sea snails and freshwater snails.

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Laver (seaweed)

Laver is an edible, littoral alga (seaweed).

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Lekor

Lekor, keropok lekor or fish sausage is a traditional Malay fish cracker snack originating from the state of Terengganu, Malaysia.

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List of African cuisines

This is a list of African cuisines.

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List of African dishes

This is a list of notable dishes found in African cuisine.

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List of Arab salads

Arab cuisine salads usually accompany any main course meal in the Arab world.

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List of Bangladeshi spices

Bangladeshi spices include a variety of spices that are grown across South and Southeast Asia.

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List of brand name condiments

This is a list of brand name condiments.

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List of brand name food products

This article is a list of brand name food products, organized by the type of product.

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List of Chinese sauces

This is a list of notable Chinese sauces, encompassing sauces that originated in China or are widely used in Chinese cuisine.

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List of Christmas dishes

This page is a list of Christmas dishes as eaten around the world.

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List of chutneys

This is a list of notable chutney varieties.

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List of cocktails

A cocktail is a mixed drink typically made with a distilled beverage (such as, gin, brandy, vodka, whiskey, tequila, cachaça or rum) that is mixed with other ingredients.

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List of condiments

A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish.

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List of dairy products

This is a list of dairy products.

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List of dessert sauces

This is a list of dessert sauces.

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List of desserts

A dessert is typically the sweet course that concludes a meal in the culture of many countries, particularity Western culture.

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List of dried foods

This is a list of notable dried foods.

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List of fish sauces

Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt.

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List of Good Eats episodes

Good Eats is an informational cooking show in which Alton Brown would go into the history and or science of a particular dish or item that was the focal point of each episode.

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List of hors d'oeuvre

This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold.

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List of instant foods

This is a list of instant foods.

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List of Japanese condiments

This is a list of Japanese condiments by type.

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List of Latin words with English derivatives

This is a list of Latin words with derivatives in English (and other modern languages).

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List of lemon dishes and beverages

This is a list of lemon dishes and beverages, in which lemon is used as a primary ingredient.

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List of maize dishes

This is a list of maize dishes, in which maize (also known as corn) is used as a primary ingredient.

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List of Malaysian dishes

This is a list of dishes found in Malaysian cuisine.

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List of pasta dishes

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.

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List of pork dishes

This is a list of pork dishes.

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List of Rocko's Modern Life characters

This is a list of all the major and minor characters from the animated television series Rocko's Modern Life and the comic book of the same name.

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List of salads

Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.

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List of sauces

The following is a list of notable culinary and prepared sauces used in cooking and food service.

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List of soul foods and dishes

This is a list of soul foods and dishes.

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List of soups

This is a list of notable soups.

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List of Spanish words of Chinese origin

This is a list of Spanish words of Chinese origin.

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List of Tom Goes to the Mayor episodes

The following is an episode list for the Adult Swim television series Tom Goes to the Mayor.

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List of types of spoons

For description and history, see spoon.

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Lists of foods

This is a categorically-organized list of foods.

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Liubiju

Liubiju is the oldest Beijing's sauce garden, the first written record is from 1530, in Chinese eras it is Ming Dynasty Jiajing Emperor's ninth year.

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Lonicera caerulea

Lonicera caerulea, the honeyberry, haskap berry, blue-berried honeysuckle, or sweetberry honeysuckle, is a honeysuckle native throughout the cool temperate Northern Hemisphere in countries such as Canada, Japan, Russia, and Poland.

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Louis de Bechamel

Louis de Béchameil, marquis de Nointel (1630–1703) was a French financier and patron of the arts.

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Lox

Lox is a fillet of brined salmon.

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Lugbara cuisine

Lugbara cuisine is one of the meals of East Africa and the ancient Lado Enclave.

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Maafe

Maafe (Wolof; var. mafé, maffé, maffe, sauce d'arachide (French), tigadèguèna or tigadegena (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa.

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Mahyawa

Mahyawa or mehyawa (مهیاوه) is an Iranian cuisine tangy sauce made out of fermented fish.

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Mama Sita's Holding Company

Mama Sita's Holding Company, Inc. (founded as Marigold Commodities Corporation) is a Philippine based manufacturer of condiments, selling its products under the brand, Mama Sita's.

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Manwich

Manwich is the brand name of a canned sloppy joe sauce produced by ConAgra Foods and Hunt's, introduced in 1969.

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Master stock

A master stock (Chinese: 鹵水 or 高汤) is a stock which is repeatedly reused to poach or braise meats.

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Maunsel White

Colonel Maunsel White (c. 1783 – December 17, 1863) was an Episcopalian Irish-American politician, merchant, and entrepreneur.

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Mayonnaise

Mayonnaise (also), informally mayo, is a thick cold sauce or dressing usually used in sandwiches and composed salads.

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McCormick & Company

McCormick & Company is a Fortune 1000 company that manufactures spices, herbs, and flavorings for retail, commercial, and industrial markets.

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Meatloaf

Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked.

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Medieval cuisine

Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century.

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Mee pok

Mee pok is a noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width.

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Melodorum leichhardtii

Melodorum leichhardtii or zig-zag vine, is a plant species of rainforest vines native to eastern Australia.

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Michael Jordan's Steakhouse

Michael Jordan Steakhouse, founded by retired American basketball player Michael Jordan, is a fine-dining restaurant in Grand Central Terminal, New York City, New York.

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Michelada

A michelada is a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers.

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Minor Passions characters

The following are minor fictional characters on the NBC/DirecTV soap opera Passions whose connections to the four major families are either weak or non-existent.

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Mirepoix (cuisine)

A mirepoix is diced vegetables, cooked for a long time on a gentle heat without colour or browning, usually with butter or other fat or oil.

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Mojo (sauce)

Mojo (from Portuguese molho, meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, salt, water, local pepper varieties (called pimienta in the Canary Islands), garlic, paprika (called pimentón in Spain), cumin or coriander and other spices.

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Mole sauce

Mole (from Nahuatl mōlli, "sauce") is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces.

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Moringa oleifera

Moringa oleifera is the most widely cultivated species in the genus Moringa, the only genus in the plant family Moringaceae.

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Mornay sauce

A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese added.

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Mozzarella sticks

Mozzarella sticks are elongated pieces of battered or breaded mozzarella.

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Mrs. Renfro's Salsas

Mrs Renfro's is the brand name for the line of award-winning salsas, sauces and relishes made by Renfro Foods in Fort Worth, Texas.

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Mushroom ketchup

Mushroom ketchup is a style of ketchup (also spelled "catsup") that is prepared with mushrooms as its primary ingredient.

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Mushroom sauce

Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient.

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Mustard (condiment)

Mustard is a condiment made from the seeds of a mustard plant (white/ yellow mustard, Sinapis alba; brown/ Indian mustard, Brassica juncea; or black mustard, Brassica nigra).

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Nanoreactor

Nanoreactors are a form of chemical reactor that are particularly in the disciplines of nanotechnology and nanobiotechnology.

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Nantua sauce

Nantua sauce (French: Sauce Nantua) is a classical French sauce consisting of.

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Nước chấm

Nước chấm is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments.

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Neapolitan sauce

Neapolitan sauce, also called Napoli sauce or Napoletana sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta.

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Nestlé

Nestlé S.A. is a Swiss transnational food and drink company headquartered in Vevey, Vaud, Switzerland.

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Nihon Shokken

Nihon Shokken Co., Ltd. is a large food company in Japan, best known for producing Japanese sauces and seasonings.

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Normande sauce

Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients.

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Old Sour

Old Sour is a sauce used in The Bahamas and Key West, Florida.

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Olive Oyl

Olive Oyl is a cartoon character created by E. C. Segar in 1919 for his comic strip Thimble Theatre.

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Operación Chef

Operación Chef is a Puerto Rican cooking show that airs on Telemundo Puerto Rico.

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Oyster pail

An oyster pail (also known as a Chinese food box or Chinese takeout container) is a folded, waxed or plastic coated, paperboard container originally designed to hold oysters.

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Packet (container)

A packet is a small bag or pouch, made from paper, foil, or plastic film, often used to contain single-use quantities of foods or consumer goods such as ketchup or shampoo.

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Pampuchy

Pampuchy (see alternative names) are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine.

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Parsley

Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.

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Pasembur

Pasembur is a Malaysian salad consisting of cucumber (shredded), potatoes, beancurd, turnip, bean sprouts, prawn fritters, spicy fried crab, fried octopus or other seafoods and served with a sweet and spicy nut sauce.

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Pasilla

The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum.

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Pasquale Carpino

Pasquale Carpino (1936 – December 30, 2005) was a popular television chef in Toronto and an operatic singer.

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Paste (food)

A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread.

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Pearà

Pearà (Venetian term, literally "peppered") is a traditional Veronese sauce made with bread crumbs, beef and hen stock, beef marrow and black pepper.

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Penne alla vodka

Penne alla vodka is a pasta dish made with vodka and penne pasta, usually made with heavy cream, crushed tomatoes, onions, and sometimes sausage, pancetta or peas.

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Peppercorn sauce

Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process.

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Pequin pepper

Pequin (or piquin) pepper is a hot chili pepper cultivar commonly used as a spice.

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Pesto

Pesto, sometimes spelled as pasto or to refer to the original dish pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy.

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Phylloporus rhodoxanthus

Phylloporus rhodoxanthus, commonly known as the gilled bolete, is a species of fungus in the Boletaceae family.

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Physalis longifolia

Physalis longifolia, known by the common names common groundcherry, longleaf groundcherry, and wild tomatillo, is a species of flowering plant in the nightshade family, Solanaceae.

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Picada

For the Colombian cuisine dish see Picada (Colombian cuisine) Picada is one of the characteristic sauces and culinary techniques essential to Spanish cuisine.

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Pico de gallo

In Mexican cuisine, pico de gallo (literally beak of rooster), also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and lime juice.

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Pistou

Pistou (Provençal: pisto (classical) or pistou (Mistralian)), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil.

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Plantation Reserve

Plantation Reserve Sugar is a product of the West Indies Sugar & Trading Company of Barbados and is a coarser, lighter raw cane sugar with a distinctive natural taste.

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Podravka

Podravka is a food company based in Koprivnica, Croatia.

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Polly Waffle

Polly Waffle was a 50 gram Australian chocolate bar.

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Portuguese sauce

Portuguese sauce can have two meanings, but both invariably refer to a sauce.

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Pot Noodle

Pot Noodle is a brand of instant noodle snack foods, available in a selection of flavours and varieties.

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Pot-au-feu

Pot-au-feu ("pot on the fire") is a French beef stew.

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Poulet au fromage

Poulet au fromage is a French dish: the English translation being "chicken with cheese".

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Prego

Prego (Italian for "Don't mention it!," or "You're welcome!") is a trade mark brand name pasta sauce of Campbell Soup Company.

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Pressure cooking

Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a pressure cooker.

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Prosciutto

Prosciutto (Pronunciation of "Prosciutto". Cambridge dictionaries online.) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.

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Puffed rice cakes

The puffed rice cake is a flat hard food made with puffed rice.

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R. Torre & Company, Inc.

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Ragù

In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta.

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Rainbow sauce

Rainbow sauce refers to several types of culinary sauces.

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Rântaș

Rântaș (Hungarian: rántás) is a Hungarian and Romanian sauce based on oil and fried flour.

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Red cooking

Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red colour to the prepared food.

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Redcurrant sauce

Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary.

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Reduction (cooking)

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.

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Regional variations of barbecue

Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.

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Relish

A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs, and is a food item typically used as a condiment, in particular to enhance a staple.

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Remia

Remia is a Dutch producer of margarine, tomato ketchup, salad dressings and sauces, based in Den Dolder.

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Rimini

Rimini (Rémin; Ariminum) is a city of about 150,000 inhabitants in the Emilia-Romagna region of northern Italy and capital city of the Province of Rimini.

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Romesco

Romesco is a nut and red pepper-based sauce that originated from Tarragona, Catalonia.

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Rouille

Rouille (French 'rust') is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and cayenne pepper.

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Roux

Roux is flour and fat cooked together and used to thicken sauces.

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Royal Melbourne Show

The Royal Melbourne Show is an agricultural show held at Melbourne Showgrounds every September.

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Rubiyan salad

Rubiyan salad (سلطة الروبيان or jambariyy salad سلطة الجمبري meaning shrimp salad), is a salad of Arab salads, it typically of shrimp, tomato.

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Rubus moluccanus

Rubus moluccanus, Molucca bramble or broad-leaf bramble or জেতুলি পকা (Assamese), is a scrambling shrub or climber, native to moist eucalyptus forest and rainforest of eastern Australia, distributed from Queensland to Victoria and North-East Indian states of Assam, Meghalaya, Nagaland and Arunachal Pradesh.

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Rubus parvifolius

Rubus parvifolius, called Japanese bramble, or Australian raspberry in the United States or native raspberry in Australia is a species of plants in the rose family.

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Sadza

Sadza in Shona (isitshwala in isiNdebele, or pap, vuswa or bogobe in South Africa, or nsima in Chichewa language, or Ugali in East Africa) or phaletšhe in Botswana, is a cooked maize meal that is the staple food in Zimbabwe and other parts of Southern Africa.

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Salad

A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.

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Salchipapas

A salchipapa or salchipapas is a fast food dish commonly consumed as street food throughout Latin America.The dish's name is a portmanteau of the Spanish words "salchicha" (sausage) and "papa" (potato).

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Salsa (sauce)

Salsa is any one of several sauces typical of Mexican cuisine, also known as salsa fresca, hot salsa or salsa picante, particularly those used as dips.

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Salsa golf

Salsa golf (Spanish for "golf sauce") is a cold sauce of somewhat thick consistency, common in Argentina.

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Salsa music

Salsa music is a popular dance music that initially arose in New York City during the 1960s.

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Salsa roja picante

Salsa roja picante is a type of spicy red sauce in Mexican cuisine.

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Salsa verde (Mexico)

Salsa verde is a type of spicy green sauce in Mexican cuisine.

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Salvadoran cuisine

Loroco is a Mesoamerican plant widely used in Salvadoran dishes, such as pupusas Izote flower is a Mesoamerican flower widely used in Salvadoran cuisine. It is often mixed with scrambled eggs or lemon. Salvadoran tortillas are a staple of the Salvadoran diet. These are thicker (5 mm) than Mexican tortillas, about 10 cm in diameter. Salvadorian cuisine is a style of cooking derived from the nation of El Salvador.

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Sandwich

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.

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Santacafé

Santacafé is a new American restaurant located in Santa Fe, New Mexico in the United States.

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Saramură

Saramură is a traditional Romanian dish, generally based on different kinds of fish, especially in Dobruja, and dried or smoked meat in Moldova and Transylvania.

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Satay

Satay, or sate in Indonesian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce.

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Sate kambing

Sate kambing is the Indonesian name for "mutton satay".

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Satsivi

Satsivi (საცივი, literally means 'cold dish' in Georgian; also known as walnut sauce) is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes.

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Sauce

In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.

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Sauce (disambiguation)

Sauce is a liquid condiment or accompaniment to food.

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Sauce africaine

Sauce africaine is a brown sauce, flavoured with tomatoes, onions, peppers and herbs.

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Sauce andalouse

Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers (such as pimientos or (roasted) bell pepper) typically served with Belgian fries.

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Sauce boat

A sauce boat, gravy boat or saucière is a boat-shaped pitcher in which sauce or gravy is served.

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Sauce charcutière

Charcutière sauce is a compound French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkins.

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Sauce gribiche

Sauce gribiche is a mayonnaise-style cold egg sauce in the French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.

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Sauce lyonnaise

Lyonnaise sauce is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat principally for left-overs.

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Sauce poivrade

Sauce poivrade, sometimes called sauce au poivre, is a peppery sauce in French cuisine.

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Sauce ravigote

Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold.

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Sauce Robert

Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French demi-glace, which in turn is derived from Espagnole sauce, one of the five mother sauces in French cuisine (Bechamel, Veloute, Espagnole, Sauce Tomate and Hollandaise).

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Sauce vierge

Sauce vierge (French; in English: literally, "virgin sauce") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil.

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Sauce, Corrientes

Sauce is a town in Corrientes Province, Argentina.

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Saucery

A saucery was the office in a medieval household responsible for sauces, as well as the room in which the preparation of sauces took place.

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Saucier

A saucier or sauté chef is a position in the classical brigade style kitchen.

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Saxon cuisine

Saxon cuisine encompasses regional cooking traditions of Saxony.

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Scorcolga

Scorcolga or Scordolea is a thick sauce of Romanian cuisine from the region of Northern Dobruja consisting of a puree of walnuts and bread mashed with milk, salt, pepper, lemon juice and oil.

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Scorzonera hispanica

Scorzonera hispanica, black salsify or Spanish salsify, also known as black oyster plant, serpent root, viper's herb, viper's grass or simply scorzonera, is a perennial member of the genus Scorzonera in the sunflower family (Asteraceae), cultivated as a root vegetable in the same way as purple salsify (Tragopogon porrifolius), also in the sunflower family.

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Seasoning

Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavour.

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Serabi

Serabi, also called surabi, srabi, also known in Thailand as khanom khrok, is an Indonesian pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier.

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Shito

Shito is the word for pepper in Ga, a Ghanaian language from Accra, the Ghanaian capital.

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Side dish

A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.

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Silver Spring Foods

Silver Spring Foods, Inc., is the world's largest grower and producer of horseradish.

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Simpang Tiga

Simpang Tiga is a small township located 5 km south of Bagan Datoh, in Perak, one of the 13 states of Malaysia.

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Sinusoidal pump

A sinusoidal pump is a type of pump featuring a sine wave-shaped rotor that creates four moving chambers, which gently convey the duty fluid from the inlet port to the higher pressure discharge port.

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Smetana (dairy product)

Smetana is one of the names for a range of sour creams from Central and Eastern Europe.

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Sodium stearoyl lactylate

Sodium stearoyl-2-lactylate (sodium stearoyl lactylate or SSL) is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods.

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Sofrito

Sofrito, or soffritto (Italian), or refogado, is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking.

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Sorrel

Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae.

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Soubise sauce

Soubise sauce is an onion sauce.

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Soufflé

A soufflé is a baked egg-based dish which originated in early eighteenth century France.

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Souvlaki

Souvlaki (Greek: σουβλάκι), plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer.

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Soy sauce

Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

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Spaghetti Western and Meatballs

"Spaghetti Western and Meatballs" is the ninth episode of the first season of the animated television series Bob's Burgers.

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Spreewaldsauce

Spreewaldsauce is a traditional thickened sauce used in the cuisines of Brandenburg and Berlin which is particularly eaten with fish such as eel, pike or zander.

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Squeeze bottle

A squeeze bottle is a type of container such as a bottle for dispensing a fluid, that is powered by squeezing the container by exerting pressure with the user's hand.

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Starch gelatinization

Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.

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Steak de Burgo

Steak de Burgo is a steak dish and a regional specialty in the Midwest, specifically Des Moines, Iowa.

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Steak Diane

Steak Diane is an American dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed.

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Steam infusion

Steam Infusion is a direct-contact heating process in which steam condenses on the surface of a pumpable food product.

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Sticky toffee pudding

Sticky toffee pudding is a British dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.

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Stock (food)

Stock is a flavored liquid preparation.

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Supermarket

A supermarket is a self-service shop offering a wide variety of food and household products, organized into aisles.

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Suprême sauce

Suprême sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients.

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Swedish cuisine

Swedish cuisine is the traditional food of the people of Sweden.

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Swedish fruit soup

Swedish fruit soup (fruktsoppa, blandad fruktsoppa (mixed fruit soup)) is a fruit soup that is typically prepared using dried fruits, and usually served as a dessert dish.

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Sweet bean sauce

Sweet bean sauce, also known as sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor.

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Sweet soy sauce

Sweet soy sauce (kecap manis) is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar.

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Swiss cuisine

Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisines and also features many dishes specific to Switzerland.

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Syzygium erythrocalyx

Syzygium erythrocalyx, commonly known as Johnstone River satinash, is a rainforest tree native to North Queensland, Australia.

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Tagliatelle

Tagliatelle and tagliolini (from the Italian tagliare, meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy.

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Tartar sauce

Tartare sauce (spelled tartar sauce in the USA) is a mayonnaise or aioli-based sauce of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles.

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Tauco

Tauco, Taucu, Taotjo or Tauchu is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines.

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Tea seed oil

Tea seed oil (also known as tea oil camellia or oil-seed camellia) is an edible, pale amber-green fixed (nonvolatile) oil with a sweet, herbal aroma.

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Tempeh

Tempeh (témpé) is a traditional soy product originating from Indonesia.

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Testicles as food

The testicles of calves, lambs, roosters, turkeys, and other animals are eaten in many parts of the world, often under euphemistic culinary names.

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Thanksgiving dinner

The centerpiece of contemporary Thanksgiving in the United States and Canada is a large meal, generally centered on a large roasted turkey.

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The Taill of the Uponlandis Mous and the Burges Mous

"The Taill of the Uponlandis Mous and the Burges Mous", also known as "The Twa Mice," is a Middle Scots adaptation of Aesop's Fable The Town Mouse and the Country Mouse by the Scottish poet Robert Henryson.

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The Unbelievable Truth (radio show)

The Unbelievable Truth is a BBC radio comedy panel game made by Random Entertainment, devised by Graeme Garden and Jon Naismith.

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Thickening agent

A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.

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Three Emperors Dinner

The Dîner des trois empereurs or Three Emperors Dinner was a banquet held at Café Anglais in Paris, France on 7 June 1867.

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Togolese cuisine

Togolese cuisine is the cuisine of the Togolese Republic, a country in Western Africa.

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Tomalley

Tomalley (from the Carib word tumale, meaning a sauce of lobster liver), crab fat, or lobster paste is the soft, green substance found in the body cavity of lobsters, that fulfills the functions of both the liver and the pancreas.

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Tomato sauce

Tomato sauce (also known as Neapolitan sauce, and Salsa di pomodoro in Italian) can refer to a large number of different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment.

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Tomato seed oil

Tomato seed oil is a vegetable oil extracted from the seeds of tomatoes.

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Tony Packo's Cafe

Tony Packo's Cafe is a restaurant that started in the Hungarian neighborhood of Birmingham, on the east side of Toledo, Ohio, at 1902 Front Street.

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Toro (food)

TORO is a Norwegian manufacturer and brand of sauces, soups and other similar produce.

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Torta ahogada

A torta ahogada (drowned submarine sandwich) is a typical dish from the Mexican state of Jalisco, particularly in the city of Guadalajara.

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Tortelli

Tortelli is a type of pasta traditionally made in the Lombardy, Emilia-Romagna, and Tuscany regions of Italy.

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Tripas

Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled.

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Tteok-bokki

Tteok-bokki or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon ("rice cake noodles") or commonly tteok-bokki-tteok ("tteok-bokki rice cakes").

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Tzatziki

Tzatziki (from the Turkish word cacık), is a sauce served with grilled meats or as a dip.

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Ugandan cuisine

Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences.

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Vacchiano Farm

Vacchiano Farm is a winery in the Port Colden section of Washington Township in Warren County, New Jersey.

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Velouté sauce

A velouté sauce is a savoury sauce, made from a roux and a light stock.

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Velveeta Shells & Cheese

Velveeta Shells & Cheese is a shell pasta and cheese sauce food product that debuted in the United States in 1984.

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Verjuice

Verjuice (from Middle French vertjus "green juice") is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit.

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Vigna umbellata

Vigna umbellata (Thunb.) Ohwi and Ohashi, previously Phaseolus calcaratus, is a warm-season annual vine legume with yellow flowers and small edible beans.

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Vinaigrette

Vinaigrette is made by mixing an oil with something acidic such as vinegar or lemon juice.

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Violet Crumble

Violet Crumble is an Australian chocolate bar which was, until early 2018, manufactured in Campbellfield near Melbourne, Australia, by Nestlé.

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Vodka sauce

Vodka sauce is an Italian-American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy cream, which gives the sauce its distinctive orange coloration.

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Welf pudding

Welf pudding or Guelph pudding (Welfenspeise) is a two-layered pudding from Germany.

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Welsh rarebit

Welsh rarebit (spelling based on folk etymology) or Welsh rabbit (original spelling) is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread.

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Wheat gluten (food)

Wheat gluten is a food made from gluten, the main protein of wheat.

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Whisky sauce

Whisky sauce is a sauce in Scottish cooking, which has become popular globally.

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Whisky with food

The idea of drinking whisky with food is considered outré by many, but there is a growing interest in pairing whiskies with complementary foods.

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Wine sauce

Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients.

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Wing-Time

Wing-Time, Inc. is a manufacturer of gourmet Buffalo Wing & Bar-B-Que sauces typically used for Buffalo wings.

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WingStreet

WingStreet is a restaurant chain specializing in chicken.

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Winiary (company)

Winiary (actually: Winiary Nestlé Polska S.A. Oddział w Kaliszu) - the abbreviated term for a food processing company, located in the Kalisz borough (to 1976 village) Winiary.

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Wow-Wow sauce

Wow-Wow Sauce (sometimes referred to as Bow wow sauce) is a sauce reportedly created by William Kitchiner of London in the early 19th century.

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Wrap (food)

A wrap is a form of sandwich made with a soft flatbread rolled around a filling.

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XO sauce

XO sauce is a spicy seafood sauce that originated from Hong Kong.

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Yuvarlakia

Yuvarlakia (Greek γιουβαρλάκια, from Turkish yuvarlak 'round'), are a Greek meatball (''kefte'' κεφτέ) made of beef and rice or bulgur and cooked in moist heat; it is also a dish of these meatballs in tomato or avgolemono sauce.

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Zest (ingredient)

Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed citrus fruits such as lemon, orange, citron, and lime.

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Zrazy

Zrazy (Polish: zrazy, Lithuanian: zrazai or mušti suktinukai) is a meat roulade dish popular in Eastern Europe, especially in Poland (Silesian rouladen), Belarus and Lithuania.

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Redirects here:

Cream sauce, Daughter sauce, Grand sauce, Meatsauce, Mother sauce, Mother sauces, Sauced, Sauces, Saucing, Sause, The five sauces.

References

[1] https://en.wikipedia.org/wiki/Sauce

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