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| June 01, 2009 | COPYRIGHT 2009 All rights reserved. Reproduced by permission of The Condé Nast Publications Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

What's the most delicious flavor? Jeffrey Steingarten finds the answer in the unforgettable taste of brown butter.

Sitting in the fridge or slathered on a slice of industrial white bread, butter does not brag about its fantastic potential. But apply a little heat, and butter begins to transform. Let's say you take a pound of butter and melt it in a pan over medium heatas you've probably done 100 times before. But this time you decide to pay close attention. Soon enough, the liquefied butter starts to sizzle and foam and sputter as its temperature reaches the boiling point of water, 212A[degrees] F. Ordinary butter is about one-fifth water because it's made from ...

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