Sauces man. I'm into 'em lately. I used to find them intimidating for some reason. Caramel especially. It just seemed so easy to screw up. Cook it too long, it'll set or harden. Cook it not long enough, it'll be too runny and lack caramel-y depth. And then in comes the candy thermometer. The moment a recipe mentioned candy thermometer, you betta' believe I x'ed outta that window like whoa.
That's no way to live people!