Say goodbye to cold, unspreadable butter.

Certain condiments should be made from scratch whenever possible, like salad dressing. Others, including ketchup, should arguably never be made from scratch. (I’m sorry, but it’s Heinz or bust, baby.) ...

Transform heavy cream into rich, fresh butter with just a mixer, a little patience, and one simple technique that also yields homemade buttermilk. The paddle attachment speeds up separation and ...

As you beat the cream, it will start to look yellow (like butter), and you will start to notice liquid in the bowl. The whipped cream has now broken down, and you have butter and buttermilk. Keep ...

Most of us buy our butter in the supermarket, harboring the perception that actually making butter requires old-timey barrels and milk fresh from the udder. The truth is, butter is simple to make (and ...

This easy compound butter combines fresh herbs, shallots, and lemon for a simple finishing touch that instantly enhances steaks, vegetables, seafood, and more. Fresh parsley, chives, shallot, and ...