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  • Article

    Saucy Lumps, and How to Avoid Them

    Lumps in a sauce are the sign of a cook who isn't your grandmother, and is therefore an inferior cook. Learn to avoid the lumps, and be ready for a…

  • Article

    A Thicker Bechamel

    Sometimes a standard recipe isn't quite what you need. Usually we make changes to recipes for flavor, but what do you do if you want a white sauce to be…

  • Article

    Suet Secrets

    There are some ingredients we just don't use much any more. This week, we examine beef kidney fat.

  • How-To

    How to Make and Use a Roux

    The classic thickener can be dark and flavorful or light and delicate.

  • How-To

    Lump-free Gravy

    The problem: How can I keep lumps from forming in my gravy? The solution: When you make gravy, what you’re doing, essentially, is dissolving tasty pan drippings in liquid and…

  • Recipe

    Classic Pan Gravy

    For some, the gravy is the best part of Thanksgiving. Made by thickening the pan drippings and turkey giblet broth with roux (a mixture of flour and fat), gravy is…

  • How-To

    Making a Savory, Smooth Turkey Gravy

    A smooth roux and tasty drippings equal great gravy

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