Pour the finished gravy into a wide, shallow bowl or divide it into smaller containers (2–3 cups each) so it cools quickly and evenly. To speed things up, set the bowl in a larger pan or bowl filled ...

Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, ...

Forget store-bought stock—chefs share their must-have ingredient and preparation tips for a deeply flavorful gravy that ...

We know that sinking feeling: you whisk the gravy, and it comes out either runny and pale or full of undissolved lumps. Don’t panic!

The first person I called for advice before writing this article was Pop — that is, my dad, Robert DiResto, 84.

My pervasive Roman Catholic sense of nagging guilt was drowned out recently by a song that peaked at No. 3 in October 1970. “Green-eyed lady, lovely lad-eh.” Remember that one? “Green-Eyed Lady”? The ...

Gravy lovers shouldn't fret too much when dousing their side dishes. Leah Kaufman, a nutritition expert, says, "It's not bad." However, she does recommend being mindful of how much flour is added, as ...