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 ...

Traditional gumbo features a deep nutty gravy, which is a direct result of how long you cook the roux that you use to thicken and flavor the dish.

If you mix equal parts starch and fat, heat the mixture on the stovetop, and keep stirring until it turns into a beautiful, deep brown and takes on a nutty aroma, you'll have cooked the indispensable ...