How to Fry an Egg

I’m celebrating Dr. Seuss’ birthday — it’s tomorrow — with a rhyme and a how-to! “He can even sizzle sizzle. He can do that, too, like an egg in a frying pan. How about you?” […]


How to Make Clarified Butter

Clarified butter is butter that’s been purified or literally made clear (hence the name of this website). Butter is made up of fat, water and milk. When the water and milk are removed, you have […]

Lemon Chive Compound Butter

How to Make Compound Butter

Compound butter, or beurre composes if you wanna get French about it, is made by mixing flavorings into softened butter. Compound butter can be used to finish dishes — a pat of blue cheese butter […]

Room temperature

Room Temperature

Many recipes for cakes, cookies and other treats call for butter and eggs at room temperature. Here’s why. Eggs at room temperature combine more easily with other ingredients and they whip to a greater volume, […]

Save over whipped cream

How to Save Over Whipped Cream

Learning how to save over whipped cream is serious business. Seriously. Think about it. If you’re making whipped cream that means you’ve got something delicious waiting to dollop with said whipped cream. Whether it’s pie […]