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It’s not gumbo without roux. Roux is fatty by definition. So how do you cut the fat without cutting the roux?

What’s the key to vichyssoise with great leek and potato flavor and velvety texture? Surprisingly, it’s cutting the fat.

This long-cooking Southern stew seemed a natural for the slow cooker. Instead, we got an alarming mush. The right timing—and a trick—helped us fix it.

If we could figure out how to add flavor to both the broth and the tender noodles, we’d be fast converts to this Appalachian stew.

Thick, chunky chowder has always been a humble food made with whatever is around. Looking through recipes, we found none delivered everything we sought in ours: velvety texture, unambiguous corn flavor, plentiful, plump kernels, and delicacy.