Stews, sauces, and casseroles often require some type of thickening agent to create the right texture. Roux and slurries are the two most common ingredients that get the job done, but these two kitchen staples are made differently and give your final dish differing flavors and textures.

Roux is a paste made with a one-to-one ratio of flour and butter or fat. The flavor of a roux is affected by the fat you choose and how long you cook it; butter adds a richer body, vegetable oil provides a cleaner flavor, and you can cook roux to a pale color with a very light flavor all the way to a dark brown that tastes toasty and rich.

A slurry typically consists of a one-to-two ratio of cornstarch to water, and it is added at the end of cooking to create a glossy and viscous broth or sauce, while roux is often used as a base and lacks a visible "sheen." While you have to be careful not to burn roux, the challenge when using a slurry is to whisk it vigorously so there are no clumps.