We know what you’re thinking: Why do an unsalted butter taste test when most butters seem to taste the same? How much variance could there possibly be in an ingredient made of milk solids ...

You likely even have a preferred brand of butter (even if that's just whatever's on sale!). But are you choosing the right kind—we're talking salted vs. unsalted butter—for your favorite recipes?

Emily Saladino is a journalist, editor, and recipe developer in New York. Previously a culinary editor at Food Network and managing editor of Wine Enthusiast, she works as a contributing editor at ...

From there, the styles usually break down in a few ways: There’s salted and unsalted butter, where salt either is added to the butter as it’s made or left out, as you might have guessed.

We no longer need to get our fancy butter fixes at restaurants when the good stuff can be had at home. Salted or unsalted is also no longer the only choice. Other varieties include grass-fed (made ...

But when it comes to butter, we all have the same opinion: unsalted is the only kind that should be used in cooking. The Key Differences Between Salted vs. Unsalted Butter The key difference ...

In culinary school, and then as a professional recipe developer, cookbook author, and food director at REAL SIMPLE, it has been ingrained in me to use unsalted butter in baking, as opposed to salted.

You can freeze butter if it is well wrapped. Salted butter will freeze for 12 months and unsalted butter should keep in the freezer for 6 months. Butter can be grated from frozen into flour to ...