The point of a roux is to thicken liquids to make gravies, soups, and mother sauces because you can’t just toss flour into a pot of turkey broth—it’ll clump up. To prevent that, melted ...

The roux. As a combination of butter and fat, it transforms texture and flavor to thicken sauces and create deliciously rich ...

To keep our challah tender and extend its shelf-life, we borrow the water roux technique known as tangzhong that’s used to make fluffy Japanese milk bread. In this recipe from our cookbook ...

To keep our challah tender and extend its shelf-life, we borrow the water roux technique known as tangzhong that’s used to make fluffy Japanese milk bread. In this recipe from our cookbook “ Milk ...