In the second Test Kitchen Challenge, test kitchen director Ruth...
In the first Test Kitchen Challenge, food editors Maggie Ruggiero...
In the first Test Kitchen Challenge, food editors Maggie Ruggiero...
Favorite Food and Travel Sites
Web-Exclusive Recipes
Dessert of the Month
Favorite Cookies: 1941-2008
Cocktail of the Week
Four Farmers Project
Politics of the Plate
Sustainable Seafood Guide
Extreme Frugality
Roadfood
Eight Great...
The Kid’s Menu
The Gourmet Q + A
View All Video
Food editor Melissa Roberts shows how to use arrowroot, cornstarch, and beurre manié (a classic French paste of flour and butter) to thicken gravy. Use the latter method when you don’t want the extra flavor of a roux.
- Keywords
- melissa roberts,
- test kitchen,
- video,
- cooking tips,
- cooking + technique
SUBSCRIBE TO GOURMET
and save 69% off the newsstand price!
12 issues for $12 + $3 shipping & handling
*plus applicable sales taxNon-USA - Click Here
*plus applicable sales taxNon-USA - Click Here
* Required fields
Ratings + Comments
Post a Comment