The Wirecutter Show
Let's Go To Butter School
Nov 20, 2024
Lesley Stockton, a Wirecutter staff writer with a rich background in professional kitchens, dives into the buttery world of cooking and baking. She shares insights on selecting the best butters for various culinary uses and reveals fascinating differences between grass-fed and grain-fed varieties. The conversation includes a fun taste test of 17 different butters, emphasizing how quality impacts flavor and texture, especially in beloved desserts like pie. Lesley also provides holiday baking tips and explores the rise of vegan butter alternatives.
37:36
Episode guests
AI Summary
AI Chapters
Episode notes
Podcast summary created with Snipd AI
Quick takeaways
- The podcast highlights the contrasting perspectives on butter, emphasizing its essential role in cooking despite dietary restrictions faced by some individuals.
- A detailed taste test reveals that the quality of butter, particularly from grass-fed cows, significantly impacts flavor and texture in culinary applications.
Deep dives
The Butter Debate
The podcast delves into the contrasting views on butter held by two hosts, Christine and Kyra. While Christine passionately advocates for butter as a culinary staple, Kyra reveals her dietary restrictions that prevent her from consuming it. This divergence leads to a light-hearted exploration of the significance of butter in various dishes and its role in traditional cooking. The discussion sets the stage for a detailed taste test and review of different butter varieties from the team.
Remember Everything You Learn from Podcasts
Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.
