11.   Sauce should have a light, syrupy consistency.

12.   Sauces have a certain margin of error and working from two pots makes you feel you have mastered the full meal deal.

13.   Sauce does not have to reach the boil, but heating blends the flavor.

14.   Sauce should have the consistency of a light cream sauce.

15.   The Cremerie Classique sauce had what looked like fine pepper sprinkled throughout and a light nutty butter flavor.

16.   The Cremerie Classique sauce had a slightly sharper flavor from the wine and vinegar reduction.

17.   The hearty, peppery flavor of the wine penetrated the chicken better than the two Pinots or the Sauvignon Blanc and the sauce had a richer, redder color.

18.   The high-ticket sauces have certain attributes, says Spencer.

19.   The mozzarella in the Roman crostini turned fluffy and creamy in the oven, and the anchovy sauce had the same kind of pungency.

20.   The lime juice and fish sauce have something of a curing effect, so stop the cooking before the fish is quite done.