We adore cooking with clarified butter—the elimination of milk solids raises its smoke point from 250° to 400°, making this wonderfully flavorful fat perfect for sautées and frying. You can buy it in the store (it's generally sold under the product name "ghee," which is how it's referred to in Indian cooking), but making it at home is simple, as associate digital editor Cory Baldwin demonstrates in our latest Ask the Test Kitchen Video.