We’re back, and we’re talking all about butter!

Legendary baker Dorie Greenspan joins the show to share her thoughts on all things butter, plus some stories that will make you want to move to France immediately. David and Jessica dive deep into baker Nicole Rucker’s Cold Butter Method (CBM) and their tips for baking better with butter, before answering your questions, including their thoughts on softening butter quickly and making the most flavorful brown butter using a tip from our Test Kitchen. They then take a detour to the Minnesota State Fair, where butter carving takes centerstage, and close out the episode with the recipes they’re baking this week.

Recipes and other links from this episode:

Jessica and David’s summer bakes: Swirled Rhubarb Bars (double the recipe to make in a 9” x 13” pan!) and Toasted Marshmallow Whipped Cream

Find Nicole Rucker’s book here: Fat + Flour: The Art of a Simple Bake

Jesse Szewczyk’s blog: The secret to fudgier cookies? It's all about the butter.

Dorie’s newest cookbook is almost out!: Dorie’s Anytime Cakes

Lydia’s Ultimate Brown Butter Rice Krispies Treats

Blog: Creaming butter and sugar: How to get it right

Blog: How to soften butter quickly

Blog: The baking trials: butter vs. vegan butter

Learn more about Gerry here, and find videos of him sculpting here.

What David’s baking this week: The Most Pumpkin Pumpkin Chocolate Chip Bread

What Jessica’s baking this week: Apple Pie Bars

Record your question for our Ask the Bakers segment here!

This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com.

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