The Daily Roux

Thursday, September 10, 2026

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From the Rouxbe blog

Sending Them Off Fed: Simple Cooking Skills Every College Student Needs

Dan Marek · September 10, 2026

Sending your young adult off to college is a dizzying mix of proud tears and quiet panic. You have spent eighteen years making sure they know how to cross the street, choose good friends, and manage their time, but as you load up the trunk of the car, a sudden terrifying realization hits you. They are about to be completely responsible for feeding themselves. While instant noodle packages are practically a rite of passage, you quickly realize...

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Five Spice

Guess today's five-letter culinary word in six tries.

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Recipe of the Day

Chicken in Vinegar

Laura Calder's tangier version of the classic dish - sautéed chicken in wine - from Burgundy.

80 min Serves 4 4.5 (1)

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Technique of the Day

Reducing Stock

Once you have learned how to make stock, it is easy to reduce. By simply reducing any stock down before storing or freezing it, you will not only concentrate the flavors and thicken the liquid, you will speed up the reduction time later when adding it to a pan sauce or other recipe. Reducing a stock also saves storage space, as water can be added to expand the stock to its original volume during cooking.

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