From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
We’ve rounded up Food Network's favorite savory and sweet sauces, so that you can add finishing touches to your chicken, seafood and dessert dishes with ease.
Swirl a few tablespoons of cold butter into a pan sauce before you serve it—you'll be amazed by how it improves the texture.
A taste test of store-bought cranberry sauces.
A primer on Asian sauces, plus how to use them without adding sky-high amounts of sodium to your diet.
You don't have to be a chef to look cool in the kitchen: Fire up your pan with these sauces.
Food Network Magazine dreamed up dozens of new ways to use a jar of caramel sauce.
We tasted 5 popular brands of hot sauce and rated them based on flavor, spiciness, cost and nutrition. Find out how your favorite sauce fared.
A stress-free way to have fresh, warm, homemade sauces for your next sundae party -- courtesy of your slow cooker and the hosts of The Kitchen.
Add bold flavors to store-bought barbecue sauce with these helpful hacks.
To create Food Network Magazine's trimmed-down mac and cheese, we skipped the usual butter-flour roux and used pureed cooked cauliflower as a thickener. Get the recipe.