At the Mamiche bakeries in the 9th and 10th arrondissements of Paris, their famous pains au chocolat and croissants depend on an essential but increasingly scarce ingredient — butter.

Variables that affect butter. In the U.S., butter contains between 80% to 82% fat. European butters typically have higher fat content, which yields denser baked goods.

Not only do butter brands vary in taste and quality when smeared onto a piece of bread (as proven by our butter taste test), but they also will have a major impact on whatever you’re baking ...

The amount of butter in cold storage is the lowest in five years, and about 22% lower than last year. Here's what's causing it and how to help have enough butter for the holidays.