1:1 ratio of fat to flour, that’s the basic start to a classic roux, a French paste that’s used to thicken numerous sauces, from white sauce to Espagnole.
Reduction is the process of thickening a watery liquid using heat: don't miss these tips and cooking techniques.
It's hard to imagine a dish that wouldn't taste even more delicious with a sauce.
Pil-pil, vizcaina, green sauce and black sauce: from classic recipes to modern interpretations of these sauces with the help of top Basque chefs.
Making a great sauce in the kitchen is something that defines good chefs from great chefs. Knowing a good range of different sauces is something that will improve your cooking a lot.
The so-called "daughter sauces" are derivations from the five mother sauces, prepared by simply adding an ingredient or two to the core recipe: here's a list.
Espagnole, veloute, béchamel, hollandaise and sauce tomate: what are the 5 mother sauces, that form the base from which countless variations can be prepared.
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
The Le Chef compilation of the 100 best chefs in the world for 2019 has been released with chef Arnaud Donckele from the La Vague d'Or restaurant in Saint-Tropez named the best chef in the world.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.