These two fats are the go-to's for easy frying, but they achieve different ends. For steak, there's one clear winner for an ...

For that reason, Stockwell recommends sticking with American-style butter when a recipe was developed for it, as switching to ...

We spoke to two registered dieticians who finally set the record straight among all the noise surrounding these popular nut ...

Almond or cashew butter might sound fancier than plain old peanut butter. But you might be surprised to find which one’s ...

This rich, golden butter has gained a loyal following—but what actually makes it stand out?

The next time you're on a mission to buy salted butter, skip this brand. It's alarmingly salty and not worth the price ...

Rai Mincey is a food writer and baking enthusiast whose focuses include culinary history, seasonal cooking, and Southern cuisine. She splits her time between Birmingham, Alabama, and Tulum, Mexico.

Francky Knapp is a staff writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage rolls, ...