Nutty brown butter deepens the flavor of these soft, chewy peanut butter cookies, while peanut butter chips deliver pockets of salty-sweet richness in every bite. Breana Lai Killeen, M.P.H., RD, is a ...

Lindsey DeSoto, RD, is a nutrition writer, medical reviewer, and registered dietitian who helps clients improve their diet for health-related reasons. Her writing covers a variety of topics, including ...

In a year of rising food costs, butter became the year's most unlikely trend—not despite economic pressure, but because of it. Here's how a dairy surplus fueled viral marketing campaigns and made ...

One of the fastest methods is also the most foolproof. Charlotte Rutledge is the former recipe testing and development manager for King Arthur Baking Company. She has worked in professional kitchens ...

Laura Schober is a writer and editor specializing in health, food, wellness, beauty, and lifestyle content. Laura is also a seasoned communications professional who has previously worked in the ...

Whether it’s cream cheese on a bagel, jelly on toast or a little mayo in a sandwich, most of us enjoy a good spread. After all, these familiar favorites often define our breakfasts, lunches and snacks ...

There are few things tastier than a pat of butter or margarine spread across a biscuit in the morning or melting into a piping hot baked potato for dinner. While you may already prefer one over the ...

Butter is back. After decades as a dietary pariah, it’s a star ingredient in everything from brown butter pasta to gooey butter cake, and you may have noticed the growing variety at the supermarket.

As America’s appetite for butter grew over the last few years, the dairy industry turned to cows that produce fattier milk and expanded facilities to meet the demand. They might have gone too far.

A company in Batavia, Illinois is making butter in a way you've never seen before. No animals, no plants, no oils; this butter is made from carbon. The sustainability-focused approach has the blessing ...

At the Mamiche bakeries in the 9th and 10th arrondissements of Paris, their famous pains au chocolat and croissants depend on an essential but increasingly scarce ingredient — butter. The bakery’s ...

Freelance writer Amanda C. Kooser covers gadgets and tech news with a twist for CNET. When not wallowing in weird gear and iPad apps for cats, she can be found tinkering with her 1956 DeSoto. Dairy ...