In culinary school, and then as a professional recipe developer, cookbook author, and food director at REAL SIMPLE, it has been ingrained in me to use unsalted butter in baking, as opposed to salted.
All of us, at some point, have run into a butter dilemma. You reach into the fridge looking for butter only to be met with options: salted, unsalted. Can they be used interchangeably? Or, perhaps, a ...
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For bakery-worthy cookies and cakes, I always use this type of butter
The straight facts about our favorite fat.
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