As I'm waiting for my butter to come to room temp (for EmilyC's Almond Thumbprint Cookies), I'm wondering: What are the real differences among all the butters I'm now seeing at my local coop? Cultured... Pasteurized... European style... And there were a few others that I can't even remember. I get the diff between salted and undated, but what's up with all these other designations? And should I be using different ones for different kinds of cooking and baking and eating?
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.