Does butter make everything taste better?

Butter not only adds incredible flavor to everything it touches, it has special properties that are key to the integrity of many classic sweet and savory dishes. From the time the milk leaves the farm, there's nothing added (other than maybe a little salt).

bonappetit.com - Literally Everything Is Better With Butter | Bon Appétit

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From the time the milk leaves the farm, there’s nothing added (other than maybe a little salt). It’s no secret that butter is delicious; calling a dish “buttery” is the highest compliment. But butter is more than just a tasty fridge staple. This hardworking ingredient is responsible for the texture and quality of many of your favorite dishes. Here, we explain the science of why butter is often not only better than other oils or fats—it’s actually irreplaceable.

Butter’s the reason...pie crusts are flaky.

How it works: Butter has water content that’s missing from other baking ingredients like coconut oil. So, as pie dough is baked and the butter melts, the water in the butter creates steam, trapping it in the dough and creating air pockets. Once the dough has cooled, these air pockets become delicate layers of flaky dough. Why it matters: A perfect pie crust cradles any type of filling—from cream to fruit, chocolate to nuts. When done right, pie is the ideal, portable dessert to bring to any party, all year round. (Like this perfect-for-the-holiday rhubarb pie.)

Butter’s the reason...layer cakes can stand up.

How it works: Most American butter is comprised of 80% fat; the other 20% is made up of about 5% milk solids and 15% water. The water strengthens the gluten in the flour, resulting in a crumb with more substance than a cake made with oil, allowing it to support another layer (or many more). Why it matters: Without butter-enhanced cake, there would be no wedding cake! (Not to mention buttercream frosting, another layer cake must-have!)

Butter’s the reason...cookies are tender.

How it works: The fat in butter inhibits the formation of tough gluten, leading to more tender results. The higher the proportion of butter to other ingredients, the more tender the cookie, and the more it’ll spread as it bakes.

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What adds depth to chili?

Add a secret ingredient or two Some people swear that a shot of bourbon adds the perfect level of heat, while others use coffee, cinnamon or chocolate to add an extra depth of flavor. Sometimes, all you need is an acidic ingredient (like lime juice or vinegar) at the end to bring the flavors together.

tasteofhome.com - 12 Tips for Making Best-Ever Chili - Taste of Home

How long you cook chili absolutely makes a difference. Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don’t have time for a long simmer, try using a slow cooker or making it the day before.

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Spice it up a little

Some people like their chili super spicy, but even mild spice will make your chili taste much better. Keep things subtle by soaking dried guajillo chilies in hot water for 30 minutes, pureeing the peppers and adding it to your chili. Or go a little spicier by using sliced fresh jalapenos or serrano peppers. Finally, you can add ground cayenne pepper or canned chipotles in adobo to create a really spicy kick. Our Culinary Director’s best chili recipe calls for Ancho chilies. These chilies are dried poblano peppers, and they have a mild, sweet flavor.

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