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,
Tabasco sauce are served on Air Force One. The US military has included Tabasco sauce in Meals, Ready-to-Eat (MREs) since the 1980s. The Australian, British and Canadian armies also issue small bottles of Tabasco sauce in their rations. McIlhenny Company produces Tabasco brand products that contain pepper seasoning, including popcorn, nuts, olives, mayonnaise, mustard, steak sauce, Worcestershire sauce, soy sauce, teriyaki sauce, marinating sauce, barbecue sauce, chili sauce, pepper jelly, and Bloody Mary mix. McIlhenny Company also permits other brands to use and advertise Tabasco sauce as an ingredient in their products (a common marketing practice called "co-branding"), including Spam, Hormel chili,