Pesto became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients). This is the main reason why pesto recipes often differ from each other. In 1944, "The New York Times" mentioned an imported canned pesto paste. In 1946, "Sunset" magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,
Hoisin sauce rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents. Traditionally, hoisin sauce is made using toasted mashed soybeans. Despite the literal meaning, "hoisin" sauce does not contain seafood, nor is it typically used with it. Few Chinese cuisine dishes use this sauce. It is most commonly used in Cantonese cuisine as a flavoring for barbecued pork marinade, and also as a condiment for Peking duck. In Vietnamese, hoisin sauce is called "tương đen". It is a popular condiment for phở, a Vietnamese noodle soup, in southern Vietnam. The