There are some kitchen tasks that everyone needs to know how to do well. Making a roux is one of those. Whether you need to thicken a sauce, enhance it with a nutty flavor, deepen the color or give it ...

While roux might sound like a fancy cooking term, it's actually a simple mixture of fat and flour used to thicken sauces, gravies, and, yes, gumbo. While roux is used in classic French cuisine, it ...

A bubbling roux in a pot with a wooden spoon sits on a board - Annick Vanderschelden Photography/Getty Images If you mix equal parts starch and fat, heat the mixture on the stovetop, and keep stirring ...

A roux by any other name is still a roux, but maybe that other name should be “fat and flour paste thickener,” because the fancy French name seems to put people off. This is part of The Grown Up ...

It’s a given that pretty much everything is improved by the addition of a sauce. It’s why we put ketchup on burgers and hot sauce on eggs. Good sauces cling to food, which means they must have body.

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Shrimp Étouffée is Classic New Orleans at its best. It’s perfect for anytime with spicy shrimp cooked in a delicious roux-based sauce. Shrimp Étouffée is one of my favorite dishes to serve at an ...