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tips how to bring butter to room temperature quickly
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Recipes
Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter.
5.0
(4.76)
Easy
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This peanut butter pie recipe gives off Reese’s vibes with its peanut butter mousse topping and fudgy chocolate base, all layered into a graham cracker crust.
4.5
(4.45)
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.
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Our best lemon curd recipe is low-effort, high-reward, and results in a spread so light you’ll want to eat it with a spoon.
5.0
(5)
Easy
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Crispy edges, chewy centers, and puddles of chocolate in every bite.
4.5
(4.52)
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These simple sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great too.
4.0
(4.19)
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A few PSAs on freezing, reheating, refrigerating, and cooking—including, of course, dried beans.
Easy
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How to make steakhouse-quality steak at home.
4.4
(4.35)
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Making tart, tangy ingredients the star is one of the simplest (and most delicious) ways to brighten up your cooking.
Quick
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A juicy, buttery, steakhouse-worthy dinner in 30 minutes flat.
4.4
(4.4)
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This superior peanut butter cookie gets a glazed sheen from oven-steaming and double-roasted peanuts for big flavor.
3.3
(3.27)
Recipes
Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.
Articles
(66)
Cooking
Because sometimes you just can't wait to bake.
Michelle Lopez
Cooking
Three methods for when you need cookies, right now.
Shilpa Uskokovic
Cooking
No special container required.
Alex Beggs
Cooking
It actually makes a HUGE difference.
Claire Saffitz
Cooking
Faster than waiting for room temp and easier to handle than straight from the freezer.
Sarah Jampel
Cooking
Brown butter is the ingredient that works wonders on foods you already love—and it's beyond easy to make.
Alex Delany
Videos
(154)
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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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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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Get the buttercream frosting ready and let's do this thing.
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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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Spice up your crudités game with bright and crunchy radishes dipped in savory bacon-butter.
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If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving. This is part of BA's Best, a collection of our essential recipes.
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