White sauce—or bechamel, if you use its French name—is one of the five mother sauces taught in culinary schools. Its simplicity makes it a blank canvas for creativity; once you’ve mastered it, you can ...

This succulent, oven-baked dish features bone-in chicken pieces roasted with three whole heads of garlic and finished with a ...

One of the first and most valuable things I learned to cook was a basic white sauce. A simple mixture of butter, flour and milk creates a rich, velvety base you can turn into just about anything you ...

An Alabama white sauce, a South Carolina mustard sauce and a North Carolina vinegar sauce: Each comes together in minutes with just a few staples. By Steven Raichlen Traditional American barbecue ...