Much as I love the Murdoch Crier’s local news pages because they actually cover a beat the hometown paper has pretty much abandoned, I’ll also admit I read it because I also love counting how many copy-editing glitches make it into print when anything involving food is involved. Last week it was “charcuteries and salumis.” Which I guess are like swines and geeses. So when I saw a mention of “mou sauce,” I was sure the slot had nodded off again (or was still in shock from having proofed the wackadoodle editorial pages, with all those Uranus datelines). But whaddaya know — it is a thing. Not something worth explaining, of course, so I will even though I couldn’t find it in any of my many Italian cookbooks/references, including Waverley Root and the exhaustive “Silver Spoon”: It’s a toffee or caramel or butterscotch sauce, depending on which Google link you click. Of course, you have to click. . .