For those looking to improve upon their baking prowess (perhaps to impress around the holidays), try adding this simple yet notable classic French technique to your repertoire. 

Butter, when browned, has a much more complex and nutty flavour than when simply melted, though many people don't know that there is a difference between the two methods.

Chef Steven Kwon of Oliver & Bonacini Cafe Grill recommends that for browning a small batch of butter—perhaps to add to a cream cheese icing, or a decadent butterscotch—the butter should be diced into small lumps and left at room temperature. Once the butter is no longer cold, it should be added to a medium-hot skillet a little at a time until it is golden brown, similar to the shade of maple syrup.

This browned butter can then be added to your holiday baking, or as a flavourful accompaniment to fish, or vegetables like brussel sprouts.

Every week, we reveal a quick kitchen tip from a Toronto chef to help make cooking at home a little bit easier. Chef Tip appears on Wednesdays.