Every good cook should learn how to make a good roux. But first, it's worth understanding what could go wrong so you know how ...

Roux is flour and fat cooked together until it reaches a color ranging from a pale golden to dark brown. Roux is often used as a thickener for sauces and soups, and as a flavor booster for stews. To ...

Curry over rice is just the beginning. Here’s how to use the flavorful, ultra-convenient roux cubes in everything from noodle soups to flaky handpies.

When you’re making a roux, you are combining butter and flour to thicken sauces and create deliciously rich consistencies. Learning how to make one and when to use it will help you become a better ...

The ability to make a good roux can make or break a chef. The instrumental cooking technique, which involves combining equal parts fat (butter or oil) and flour over low heat until thoroughly combined ...

A staple of Louisiana cooking, gumbo is often called a “dish without a single definition”—and for good reason. While it ...