Composite image of different roux (white, blond, peanut butter, and dark) in a cast iron skillet

How to Make a Roux and Use It Right

[Photographs: Vicky Wasik] You can rue the day, you can rue every single life decision you’ve ever made, but please, don’t rue your roux. Making this simple starch-and-fat mixture shouldn’t lead to frustration and regret, especially if you understand the key details that go into preparing a good one and using it right. So, let’s […]

German Buttercream Is Vanilla Pudding Whipped With...

German Buttercream Is Vanilla Pudding Whipped With…

[Photographs: Vicky Wasik] If Swiss buttercream is a rockstar in the realm of frosting, then German buttercream is an indie powerhouse—well loved by its dedicated fans, but relatively unknown to the wider world. For the uninitiated, it’s a style that combines thick vanilla pudding with whipped butter for a frosting with loads of structure and […]

Special Sauce: Writer and Illustrator Maira Kalman...

Special Sauce: Writer and Illustrator Maira Kalman…

[Photograph: Courtesy of Maira Kalman. Rolls photograph: Vicky Wasik] I don’t know how many serious eaters have heard of the brilliant, food-loving, and thought-provoking artist and writer Maira Kalman, but I’ve been a huge fan of hers for a long time now. So when I heard that she had recently co-written (with Barbara Scott-Goodman) and […]

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