I grew up eating margarine, known better to some as fake butter. It was in everything from toast to mashed potatoes, but let’s be honest, it just isn’t the same. Now that I’m an adult, I always reach ...

In culinary school, I learned that the French term for browned butter is “buerre noisette,” which translates to “butter hazelnut.” I think this encapsulates the flavor of the prized ingredient much ...