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,
Dessert sauce Drops of lemon flavoring may be added to the sauce as a fire accelerant. Dessert sauces are used on many desserts such as cake, cheesecake, pound cake, and ice cream. Dry and firm desserts may be enhanced by the use of a dessert sauce that soaks into the dessert, which adds moisture and flavor. Dessert sauce can be used to add visual art to desserts, by using the sauce to paint designs and imagery on them. A plastic squeeze bottle full of sauce can be used to aid in decoration. Dessert sauce is also used on plates that desserts are