Crisp, buttery shortbread, tangy lemon custard and a dusting of powdered sugar — a classic lemon bar is an irresistible burst of lemony sunshine. There are numerous recipes for the timeless dessert, ...

The pros call it "flavor insurance." In culinary school, and then as a professional recipe developer, cookbook author, and food director at REAL SIMPLE, it has been ingrained in me to use unsalted ...

If you’re a home baker, you can never have enough butter stashed away in your fridge and freezer. Because who hasn’thit up their grocery store only to find that the entire stock of unsalted butter was ...

What’s the coziest, most romantic snack for a cold winter evening? It could be shortbread cookies and a cup of hot tea. We’ve got an effortless shortbread recipe for you and some tea tips. These three ...

Cultured butter gives cookies and shortbread a gentle, tangy background note. The butter, different from what's labeled ''sweet cream butter'' in the supermarket, is the result of introducing good, ...

We all have our favorite pantry staples, as well as those items we never buy, and for me, unsalted butter is in the latter category. It's not that I don't bake, but rather, that I grew up eating baked ...

Chefs explain how these dairy-aisle staples differ — and when to reach for each. Food & Wine / Getty Images When you’re shopping for ingredients for a recipe, it’s easy to wonder if using unsalted or ...

Emily Saladino is a journalist, editor, and recipe developer in New York. Previously a culinary editor at Food Network and managing editor of Wine Enthusiast, she works as a contributing editor at ...