It started in February 2021 when Canadian cookbook author Julie Van Rosendaal posed on Twitter: “Something is up with our butter supply, and I’m going to get to the bottom of it. Have you noticed it’s no longer soft at room temperature? “
Fiona writes about the latest discoveries in food science and other soft squishy materials
It started in February 2021 when Canadian cookbook author Julie Van Rosendaal posed on Twitter: “Something is up with our butter supply, and I’m going to get to the bottom of it. Have you noticed it’s no longer soft at room temperature? “