This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired. Every year, I make turkey gumbo with my leftover Thanksgiving bird, and every year I ...

If you mix equal parts starch and fat, heat the mixture on the stovetop, and keep stirring until it turns into a beautiful, deep brown and takes on a nutty aroma, you'll have cooked the indispensable ...

For me, Louisiana is the culinary mecca of the United States. The abundance of fresh seafood and vegetables, the regional sausages and smoked meats, the generous — or rather, aggressive — use of ...

A bubbling roux in a pot with a wooden spoon sits on a board - Annick Vanderschelden Photography/Getty Images If you mix equal parts starch and fat, heat the mixture on the stovetop, and keep stirring ...