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 ...

We may earn a commission from links on this page. You know the story: The day is new and full of hope. You go to butter a slice of toast, only to crush and mutilate it with a fridge-cold slice of fat.

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 ...

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.