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 ...

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 ...

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, ...

As a highly opinionated group, our team doesn’t always agree on some key culinary questions. We’ve had many arguments about whether a hot dog is a sandwich, if ketchup belongs on a bacon, egg, and ...