Tip #7: Golly ghee!

That’s “ghee” with a hard “g” and silent “h”. Ghee is clarified butter or butter that has been cooked and strained to remove all water. With the same buttery taste, ghee has a higher smoke point (482º F compared to butter’s 302º) making it the perfect cooking oil. Ghee is also good for those with dairy sensitivities since the clarifying process removes milk solids (think casein and lactose). Find it in the baking aisle with other oils, as It doesn’t need to be refrigerated.