The deep and rich flavor dimensions of Cajun dishes like gumbo and jambalaya rely on a mixture of flour and fat (usually oil) that’s slowly cooked with constant stirring until it takes on a dark ...

One of the most classic ways to add unforgettable texture to a soup or a sauce involves adding a roux, a French cooking staple that's made with equal parts fat and flour. Both ingredients bolster the ...

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired. Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of ...