51.   Called by various names, including salsas, chutneys and relishes, these mixtures are the sauces of grilled foods.

52.   Chocolate sauce is overkill, she said.

53.   Cook, scraping up the browned bits from the bottom of the pan, until the sauce is syrupy.

54.   Continue cooking until sauce is thick.

55.   Cook over medium heat until the tomato sauce is thick and dry.

56.   Cook, stirring, until the sauce is bubbly and glazes all the meat and vegetables.

57.   Creamy horseradish sauce is everywhere these days, from fast-food joints to serious restaurants.

58.   Cranberry sauce is good for more than relish, as this pretty dessert dip suggested by Claire Peeler of Lawrenceville, Ga., proves.

59.   Dipping sauces are an item of debate.

60.   Enhanced with a little unsalted butter and virgin olive oil and emulsified with a hand blender, the vivid red sauce is smooth and rich.