Clarified Butter

Here's a simple method to make clarified butter, which is spoil-resistant and has a higher smoke point than regular butter.

How to Make Butter

Making butter from scratch starts with heavy cream, and is as easy as whipping it until it breaks and the butterfat collects; then all you you have to do is wash it, dry it, season it with salt (only if you want!), and roll it up tightly.

Homemade butter

Is making your own butter worth it? Yes! You can add a lot more flavour in there and tailor it to your taste. 

Homemade Movie Popcorn (Butter Popcorn)

Yellow, ultra buttery homemade Movie Popcorn stays crispy for days. Start figuring out how you're going to smuggle this into the cinema!

The Homemade Pantry's Butter

To make butter from the comfort of your home kitchen, all you need is a stand mixer, a pint of cream, and a pinch of salt. Over the course of just about 15 minutes, the cream whips, stiffens, then separates into butter and buttermilk.

Gochujang-Infused Ghee With Toasted Sesame Seeds and Bourbon

Infused with gochujang (Korean chili paste), toasted sesame seeds, and bourbon, this unlikely combination of ingredients is shocking delicious. It can be used as part of all kinds of larger recipes, or simply as a poaching liquid and dipping sauce for clams and other seafood.

Butter Chicken

The BEST Butter Chicken recipe you will ever make! A chef recipe, easy to make and you can get all the ingredients at the grocery store!!

Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes.

How to Make Lard: Gateway to Many Delicious Recipes! - The Woks of Life

Lard (rendered pork fat) has fallen out of favor, but it is the key to so many delicious things. Here's how to make lard in your own kitchen.

Easy Butter Paneer With Spinach

Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home.