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This Week in America's Test Kitchen: Which Premium Butters Are Worth the Premium Price Tag?
Nobody ever waxed poetic about margarine, but boutique butters get gushing reviews, with raves over their "subtle tang" and "grassy'' notes. Some restaurant chefs even list on their menus which butter they use. Is there more to these butters than hype? To find out, the tasting panel at America's Test Kitchen tried seven premium unsalted butters (both cultured and sweet cream, as well as their favorite supermarket stick), both plain and in simple butter cookies. The tasters' preferences boiled down to a matter of culture—both geographically and scientifically. Watch the video above for more about these picks, or read the full comparison on America's Test Kitchen (free registration required).How to Make Pumpkin Butter
When it comes to making this seasonal favorite, keeping it simple is the way to go. Here is a step-by-step guide to making pumpkin butter using fresh pumpkins and other farm stand staples. And, yes, you can even use canned pumpkin puree instead.Taste Test: Microwavable Popcorn
Something happens when you microwave popcorn. Even if you're a purist stovetop popper, when the packaged stuff is nuked, you're suddenly at the mercy of artificial butter intoxication. Some synapse fires and all of your thoughts are butter-scented. "I smelled it from floors down," tasters said as they were filing in for this taste test. We shopped around and bought brands in each of these five categories: Butter, Movie Theater Style, "Natural," 94% Fat Free, and Kettle Corn. When it was all said and done, we had a grand total of 27 varieties of microwavable popcorn. If you do the math, we were popping corn for, oh, about 81 minutes.How to Make Compound Butter
There's nothing like a pat of butter melting away on top of something you're about to sink your teeth into. And when you add a few flavorful ingredients to it, you've got compound butter. Making compound butter is an easy and practical way of layering on buttery goodness along with fresh herbs, aromatic spices, a little kick, or a hint of sweetness.How to Make Clarified Butter
When butter is clarified—the milk fats boiled out and separated, until only thick, golden butter fat remains—its smoke point is raised to, well, let's just say it's high enough to sear a thick steak or panfry a potato in. It also keeps longer than whole butter and imparts a concentrated, caramelly and delightfully nutty flavorDo You Have a Favorite Brand of Butter?
Next up in our round of taste tests: butter. Yes, that's right, we are willing to ingest blocks of fat so that you can know what brand is the very best. So what kind do you love spreading?...The Best Use of Butter: Kouign Amann Pastries
Note: Over the weekend I visited Montreal and thanks to Montreal food blogger Katerine, forgot what it felt like to be hungry. Stay tuned this week for my snapshots from Montreal. [Photographs: Erin Zimmer] Calling a pastry "buttery" seems a little redundant, but the Kouign Amann, is like a croissant multiplied by a stick of butter. Originally from the French region of Bretagne (where it actually translates as "butter cake"), it has that delicate layer thing happening inside kind of like babka, topped with a golden crackly sugar shell. At Patisserie Kouign Amann in the Plateau neighborhood of Montreal, they make warm batches of the namesake pastry all day long. The recipe sounds simple enough: a round of dough with...Video: Boy Dances After Eating Deep-Fried Butter
What's inside deep-fried butter balls besides butterfat? Something funky that possesses little boys to break loose and shake it. The Texas State Fair's deep-fried butter (what can't you throw into a deep fryer?) inspires this boy to hunch over and get his boogie on. Are there some sort of deep-fried butter gods controlling his every move? Sure looks like he's under a spell, not to mention the happiest kid ever. The video, after the jump....Video: Churning Artisanal Butter in Maine
You can almost smell and taste the butter in this video from the Boston Globe. It goes inside the Kate's Homemade Butter "factory"* in Maine, where 3,600-pound-capacity butter churns produce some truly delicious butter. (I know it's delicious because I actually have some in my fridge now.) After seeing the massive quantity of butter in this video I want nothing more than a nice short stack of pancakes slathered with the stuff—along with some Vermont maple syrup to complete the New England theme. [Mondo butterage, after the jump!]...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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