The Science Behind the Perfect Cheese Sauce

Most people would agree that nearly everything tastes better with melted cheese on it. But not when it's separated and oily. We all want it gooey, creamy and warm, right? Well, the science behind that perfect cheese sauce begins by cooking equal parts melted butter and flour into a smooth paste called a roux.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.