Julia Child brought us so many tips, tricks, and hacks for cooking that we'd be remiss to not listen. And she had one simple ...

Butter is an emulsion of fat, water, and milk solids. The clarifying process splits up the trio so we can stop third-wheeling and get straight to the magnificent fat. By slowly heating butter, you ...

When you're baking, butter is perfect just how it is, whether creamed into cookies or rubbed into a perfectly flaky pie crust. But on the stove, it presents a bit more of a challenge. Butter can't ...

Those following the Whole30 eating program may turn to clarified butter, or ghee, for that rich, buttery flavor without the milk fats. It is possible to buy ready-made ghee in most grocery stores, but ...

As a frying medium, butter has one main drawback: It burns at low temperatures. But if you clarify butter — separate the milk solids so that only the butterfat remains — you have a shelf-stable ...

Clarified butter is butter which is melted and made clear by separating and then discarding the milk solids. More specifically, by melting butter, a cook can see that it separates into clear golden ...

Sometimes the simplest questions are the best. Like, for instance, last week, when a reader almost in passing wanted to know the definition of something he’d seen on the television. He was watching ...