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?
Thanks for signing up!
Connect with us to get more Food52!
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 our kitchen and home shop.