What better way to enjoy cooler temperatures than to fire up the stove and pull out the saucepan? Learn about different kinds of sauce and try out the recipes.
How to Make Four Creamy Classic Sauces 1. Béchamel Sauce Ingredients 2 tablespoons butter 3 tablespoons flour 1 ½ cups milk* Directions Heat butter in a heavy saucepan over medium heat. Add flour and whisk
Bright, fresh green herbs awaken our senses. Arugula Pesto Bright, fresh green herbs awaken the senses! Our featured Food & Nutrition Test Kitchen recipe is Arugula Pesto, developed by Jill Melton, MS, RD. Almost any
A Lighter Mayonnaise The normal ratio of oil to egg yolks is ¾ to 1 cup oil per egg yolk. Cutting back on the oil and incorporating water at the end makes a lighter mayo
As the summer winds down, mountains of juicy tomatoes abound. Capturing and concentrating their flavors in sauces is a great way to preserve the harvest — not to mention use less-than-perfect-looking produce.
A scoop of ice cream is just that — but get out the chocolate sauce, and it’s a sundae! With a jar of homemade caramel or chocolate sauce in the fridge, all seems right with
If velvety béchamel sauce suits French food, tangy yogurt sauces befit Mediterranean cuisines. While yogurt is a relative newcomer to the United States, many cultures have relied on yogurt for centuries — not just as
There's a French word making its way through the culinary scene: terroir, meaning the land or "a sense of place." It often appears in the context of wine; however, it also pertains to certain foods.