When you’re making a roux, you are combining butter and flour to thicken sauces and create deliciously rich consistencies.

Making a well-developed roux on the stove can require lots of constant attention, but using the microwave is an unexpected ...

The Birmingham final was judged by Michel Roux, Sat Bains (Roux Scholar 1999), Simon Hulstone (Roux Scholar 2003) and Rachel ...

Two to three hours away to the northwest, Lafayette, Louisiana, is known as the capital of Cajun cuisine, where the gumbo starts with a dark, longer-cooking roux and is typically made with smoked ...

A talented chef from Maidenhead has reached the final of a prestigious cooking competition. Craig Johnston, who works at the Angler Restaurant in London, is one of six chefs who will compete for the ...

A talented young chef from Penrith has reached the final of the prestigious Roux Scholarship competition, one of the UK’s most respected ...