Have you ever indulged in the tender to the point of melting, silky beef found in a Chinese restaurant stir fry, only to be disappointed by the tough, chewy texture of your own attempt? This all too ...

Instant mashed potatoes are far easier to use as a thickener for homemade soups and sauces than more traditional choices like ...

Emeril Lagasse is pretty well known for making Cajun and Creole-style foods like gumbo, so his pro tip for making the best ...

Thanksgiving revolves around the grand turkey, but preparing one is a delicate balancing act for the novice cook. From choosing the perfect bird to slicing it daintily, a string of faux pas can send ...

When thickening soup, use flavor-neutral cornstarch, roux for added flavor, dairy for creaminess, or blend or add starchy add ...

There are four types of roux that you can make depending on how long you cook the mixture for, and each type serves a ...