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Feature
Making Roux
A nutty-flavored thickener used in gumbo and several other New Orleans–style dishes. (By Lessley Anderson)
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Feature
Jazz Standard
Gumbo is the ultimate improvisational dish. (By Lessley Anderson)
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The Basics
The Basics: How to Make Turkey Gravy
Possibly the best part of Thanksgiving.
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Q&A
The Business of Fun
Marco Pierre White is sometimes a slave, sometimes a devil. (By Sara Dickerman)
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Home Cooking Digest
Better Béchamel
Tips for superior white sauce. (By Caitlin McGrath)
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Test Kitchen Notes
Bisque, Elevated
A few small tweaks make a big difference in our shrimp bisque. (By Aida Mollenkamp)
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Food Media
What Every Cook Should Know
Hooray for indispensable cooking techniques on the Internet. (By Traci Vogel)
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General Topics Digest
What Gumbo Is
Gumbo is a soupy, stewy dish that’s a mainstay of Creole and Cajun cuisine. “Gumbo” is an African word for okra, and most gumbos use it for flavor and as a thickener for the stock. File powder (powdered... (By C. Thi Nguyen)
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Home Cooking Digest
On the Gravy Train
Low-stress, flavorful turkey gravy. (By Caitlin McGrath)
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General Topics Digest
Thickening Gumbo
The three basic methods. (By Sarah Perry)
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General Topics Digest
Japanese Curry Tips
Japanese curry has a distinctive flavor profile quite unlike those of its Indian and Southeast Asian brethren. Home cooks throughout the world make it from packets of prepared spiced roux (to see why, check out <a... (By C. Thi Nguyen)
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Home Cooking Digest
A Gumbo for Lent
New Orleans dish brings luck and friendship. (By Caitlin McGrath)
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Home Cooking Digest
Perfecting the Pot Pie
Variations on the simple chicken pot pie abound. (By M.G. Shea)
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Home Cooking Digest
Haddock, the Other White Fish
A good stand-in for cod and halibut. (By Caitlin McGrath)
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Home Cooking Digest
The Glories of Bacon Fat
The secret culinary weapon. (By Caitlin McGrath)
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