Five classic gravy methods, from cornstarch slurry to pan drippings, went head-to-head to find out which one makes the richest, smoothest, and most flavorful sauce for your holiday feast. The center ...

The center of a holiday dinner table is typically a beautifully adorned roast turkey or chicken, but let’s face it: We’re all there for the gravy. A truly rich and flavorful gravy can transform just ...

Some of the recipes I present in my columns are inspired by dishes I’ve tried while vacationing, and that was case this week. Back in September in Toronto, I dined at a Polish restaurant and ordered ...

In this video, I explain the choice of beurre manié over roux in sauce preparation. Beurre manié offers easy adjustments in sauce concentration without the need for measuring, a technique commonly ...

You can transform a runny sauce into a lush sauce by incorporating a liaison. In culinary terms, a liaison can be cold butter and flour ("beurre manie"), roux, or a slurry of cornstarch or arrowroot ...

We’ve all been there. There being left with a thin, watery sauce when instead we’re in want of one that is thick, luscious and full of body-ody-ody. While a roux is a common thickener that we should ...

1. Cover dried morels with 2 cups boiling water and let stand for 1 hour. Drain the mushrooms and set aside. Strain the soaking liquid through a coffee filter and reserve. 2. Heat butter in a large ...