While there are many essential rules to baking, one thing that often trips up new bakers is the difference between salted and unsalted butter. It might not seem like a big deal, but using either ...

After a round of pretzels, spaetzle and schnitzel, my friend Amanda Hesser, CEO of the website Food52, shared a disturbing discovery: For years, her mother had baked with salted butter.

Salt, as we know, is a preservative, meaning it extends the shelf life of butter. According to Food52, salted butter keeps for five months, while unsalted only lasts for three. For me, this is ...

Everything from the chicken pot pies, salsa and soup to the orange juice, ice cream and deli salads you find at Roundy’s grocery stores has one thing in common. They were made at the Roundy’s ...

There's only one ingredient that sets salted butter apart from unsalted. You guessed it: salt. It's a tiny difference, but enough of a change to raise alarm bells in the brains of chefs of all levels.

From there, the styles usually break down in a few ways: There’s salted and unsalted butter, where salt either is added to the butter as it’s made or left out, as you might have guessed.

Because who hasn’thit up their grocery store only to find that the entire stock of unsalted butter was—poof—gone? When all that’s left is the sad, rejected, salted sticks, should you be the one to ...