61.   Even when it comes to pasta, meat sauce is guy and pesto is chick.

62.   Even which barbecue sauce to use was contentious.

63.   Finally, there is the sauce.

64.   For Argentines and Uruguayans, the sauce is a condiment served at room temperature in tiny glass jars or pottery crocks.

65.   For historical accuracy, the sauce should be meager, but modern sauces are frequently quite opulent.

66.   Fish sauce should be a clear amber.

67.   He is a self-confessed barbecue addict who insists that the food be fresh and the sauces be tangy.

68.   Here he has a dish of foie gras, from which he thought the cherry sauce would be good with Chicken McNuggets.

69.   Hot or cold, roe can be served simply with a slice of lemon, but sauces can be very pleasant, even festive.

70.   His spaghetti sauce is nothing more than canned tomatoes, garlic, olive oil and basil, but the finished dish is a revelation.