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.

Based on a blind taste test of 32 butters—and additionally incorporating them into shortbread, pasta and pan sauces—here are the six best butters for a variety of uses.

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.

The calmest, most practical approach is to cut hard butter into small cubes (about ½" or the size of an almond) and set it out in a single layer on a plate or the butter wrapper.

American-style butter must have at least 80% butterfat, while European-style butter must contain a minimum of 82% butterfat. Both are made with a maximum of 16% water.