Our latest contest wants you to melt a stick of butter, and then keep going.
In our pie crust taste test, will butter, shortening, lard, or margarine reign supreme?
A dish that's rich, creamy, and quick!
It's the best thing since, well, you know.
It turns out that I've been buttering my toast the wrong way for my entire life.
I conducted a blind-butter tasting at Food52 to find out.
When is expensive butter worth the price, and when can you trim the fat?
When you're using 100,000 pounds of butter per year, you're going to have to keep a close eye on your...
When you're cooking Indian food, is it worth it to take the extra step to make ghee? (The answer is...
Make compound butter your back pocket powerhouse for pasta, grilled cheese, and winning hostess gifts...
Nothing's better than butter -- except brown butter.
A foolproof prime rib recipe with a multitasking herb rub -- plus a technique for beautifully even...
Mimi shares the buttery French potato dish that goes with everything.
Amanda and Merrill show us how to layer potato slices to finish off this beautiful French dish.
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