• Home
• Newly Added
• By Cuisine
  • Africa
    • African
    • Egyptian
    • Ethiopian
    • Mauritian
    • Moroccan
  • Asia-Pacific
    • Burmese
    • Chinese
    • Filipino
    • Indian
    • Indonesian
    • Japanese
    • Korean
    • Malaysian
    • Modern Australian
    • Native Australian
    • Pakistani
    • Singaporean
    • Sri Lankan
    • Thai
    • Vietnamese
  • Americas
    • Brazilian
    • Mexican
    • USA
  • Europe
    • Croatian
    • Dutch
    • French
    • German
    • Greek
    • Hungarian
    • Italian
    • Maltese
    • Polish
    • Portuguese
    • Scottish
    • Spanish
    • Turkish
  • Middle Eastern
    • Iranian
    • Iraqi
    • Israeli
    • Lebanese
    • Persian
    • Syrian
• By Category
  • Appetiser
  • Barbecue
  • Beverage
  • Bread
  • Cake
  • Curry
  • Christmas
  • Dessert
  • Meat
  • Noodle and dumpling
  • Pasta
  • Pizza, pie and tart
  • Rice
  • Salad
  • Sauce and dressing
  • Seafood
  • Side dish
  • Soup
  • Stew
  • Stir-fry
  • Vegetarian
• By Ingredient
  • Abalone
  • Ajowan Seed
  • Almond Meal
  • Almonds
  • Anchovy
  • Apple
  • Apricot
  • Artichoke
  • Asparagus
  • Avocado
  • Baby Corn
  • Bacon
  • Balsamic Vinegar
  • Bamboo Shoot
  • Banana
  • More ingredients
• By TV Show
  • Food Lovers' Guide to Australia
  • Food Safari
  • French Food Safari
  • Gourmet Farmer
  • Italian Food Safari
  • Luke Nguyen's Vietnam
  • Luke Nguyen's Greater Mekong
  • Lyndey and Blair's Taste of Greece
  • My Family Feast
  • My Sri Lanka
  • Taste Le Tour
  • Tetsuya's Pursuit of Excellence
  • Vasili's Garden
  • Zumbo
• Video

Featured Food & Recipes

Hot Tips

More

Glossary

More

Bechamel Sauce

A white sauce made by thickening milk with roux. A basic bechamel may be a mother sauce for many small sauces; seasoned bechamel is a finished sauce.