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Recipes
This larger-than-life gluten-free chocolate soufflé gets a flavor boost from nutty brown butter.
3.0
(3)
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Recipes
Butter is back! Here are some of our favorite butter-forward recipes.
Easy
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How to make steakhouse-quality steak at home.
4.4
(4.35)
Vegan
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If you thought it was impossible to make nut butter more delicious, try this added-value version.
4.5
(4.46)
Quick
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Sure, it’s optional, but trust us—you really want to make this.
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(3.5)
Quick
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No need for a candy thermometer in this easy recipe for butterscotch hit with warming ground cinnamon and a hefty pinch of salt.
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(5)
4.3
(4.27)
Recipes
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Recipes
This cake is the kind of baked good that you can whip together without a whole lot of planning or special equipment.
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(4.4)
Quick
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Pecans make the most indulgent nut butter thanks to their high fat content. No one is complaining.
Recipes
Did we lose you with the miso? Don't go!
4.6
(4.57)
Recipes
In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown. Serve on Vivian Howard's Roast Oysters.
5.0
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Articles
(191)
Restaurants
Bread and butter for $12. Worth it?
Noah Lederman
Cooking
Plus, how to store it on the counter, and in the fridge and freezer.
Alyse Whitney
Cooking
Or any holiday, or dinner party, or just because.
Sam Stone
Cooking
Brown butter is the ingredient that works wonders on foods you already love—and it's beyond easy to make.
Alex Delany
Cooking
Brown butter makes everything better—as long as you know when to use it.
Lily Freedman
Shopping
This oat spread is sweet, drizzly, and allergen-free—and I can’t stop eating it.
Ali Francis
Videos
(162)
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Dive into our amazing Tortellini with Brown Butter recipe!
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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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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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What do you think? Should Brad join Claire on Gourmet Makes more often? Just think about how differently all of the gourmet snacks would have come out: fermented M&Ms, dry-aged Peeps, campfire Cheetos. Anyway, in this episode, join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Butterfingers.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
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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.