buttermilk

Bring butter, eggs, and buttermilk to room temperature.

This stylish wine bar perfectly pairs a fried chicken sandwich—topped with cabbage, cucumber, and buttermilk dressing—with a local Aussie vintage.

There’s salt, of course, and neutral oil and buttermilk — a trio I won’t bake a cake without.

I like adding a splash of dairy — cream, half-and-half or even buttermilk — to soften the cream cheese and create a silkier texture.

The third ditched butter entirely in favor of buttermilk, and suddenly, the texture was perfect: tender with the kind of bite that lingers for half a second before melting on your tongue.