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tips make your own compound butter
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Store-bought butter comes in all types, shapes, and sizes but there's something unmistakably satisfying (and delicious) about making your own at home. Flavor scientist Arielle Johnson demonstrates precisely how to make it happen in your own kitchen, explaining in detail each step of turning liquid dairy into flavorful, spreadable butter.
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.
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Bon Appétit test kitchen manager, Brad Leone, is back with the second episode of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’s Butter. It’s Alive.
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Flakey biscuits with just three ingredients? Totally possible.
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All you really need to make this easy peanut chili oil is a pair of scissors.
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Butter, semi-sweet chocolate chips, and eggs. That's it!
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You're just three cookies away from some of the best cookies we've ever made.
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Make this recipe from Caesarstone and Bon Appétit
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Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
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Never used ice cream to make french toast? It'll change your mind forever.
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Find your inner baker with our nutty browned butter wedding cookies recipe.
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Spice up your crudités game with bright and crunchy radishes dipped in savory bacon-butter.
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We show you how to make cinnamon twists with just three ingredients.
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Dive into our amazing Tortellini with Brown Butter recipe!
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Watch as senior associate food editor Alison Roman makes bourbon butterscotch pudding.
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You're just three ingredients away from the easiest, flakiest bread possible.
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We offer you eight helpful tips for using kitchen shears--and they involve bacon and beer.
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Join Molly Baz in her home Test Kitchen as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn’t just a gimmick.
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These hazelnut cookies couldn't be easier or more delicious.
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We show you how to make cashew nut milk.
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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We show you how to make banana pudding.
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This is your lucky day. Claire, our expert baker, is about to share with you her secrets to the flakiest buttermilk biscuit. Never has a pastry had so many layers. Drizzle on some honey and you'll be in buttery biscuit heaven.
Get the recipe: BA’s Best Buttermilk Biscuits
Get the recipe: BA’s Best Buttermilk Biscuits
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It doesn't get much easier than 3 ingredients when it comes to making shortbread cookies at home.