Nobody does butter — sorry, I mean, beurre — like the French. Whether it’s the luscious brunch staple hollandaise sauce or a pastry-making technique that calls for wrapping a buttery dough around a ...

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.

We’ve all been there, you toast the perfect piece of sourdough and it’s just screaming for some lashings of salty butter, but when you grab it from the fridge and try to spread it, well, things start ...