Butter + Brie, owned and operated by Danielle and Henri Nasto, officially opened its doors on November 12, 2025 in Pleasantville. “We were looking for a walkable downtown spot that we could put roots ...

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 ...

These delicate espresso shortbread cookies — a simple recipe with not too many ingredients — strike the perfect balance of coffee and brown butter. The brown butter has just enough caramel-y oomph to ...

Volumetric Karl Fischer (KF) titration is optimized for rapidly and accurately determining water content in a wide range of samples. It is based on the reaction of water with iodine, sulfur, an amine ...

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 ...

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.