Many recipes call for it, but few people understand exactly what ghee, or clarified butter is. Just to clarify, it’s still butter, right? Sort of. Its smoking point is higher than butter, so you can cook it over hotter temperatures, and it stays fresh longer in the fridge or freezer as well. Take unsalted butter and melt it slowly, which will evaporate the water from the butter. The milk solids – what powdered milk is made from – fall to the bottom, and the liquid on top is ghee. Unfortunately, it doesn’t taste as rich as real butter. You take the good with the bad, right?

Use today’s Word of the Day: Basic Spiced Butter Recipe