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.

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. When I was growing up, my parents always ...

In my house growing up the most beloved kitchen technology we had worked without lights, buttons, or electricity. The butter bell, also known as a butter crock or French butter keeper, was a ...

Turns out, these butter covers aren’t exactly the same. Growing up, my grandmother always had butter out on the counter, which made sense due to the amount of buttermilk biscuits we consumed at her ...

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 ...