This week we're tackling a listener request: it's all about roux, the thickener of sauces. We talk about the different types of roux and how to make one. Then we delve into some very old history of roux, then discuss the science behind the starch + fat + heat + movement that creates that lovely mixture that helps you thicken up your soups and sauces. Then we help a Food Fight listener with an environmental concern that is weighing on her mind.

Let's taco 'bout it!

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