"First you make a roux" may be a cliché ... hearty stew which requires a dark roux. There's much debate over how many colors a roux can become, but most cooks agree that there are four basic ...

There's nothing more disappointing than an oily mac and cheese that leaves a thick film of grease on your tongue. Chances are ...

this is especially true when making a great pot of gumbo. “From the careful and patient preparation of the dark roux, to the addition of vegetable and aromatics that cannot burn, to the careful ...