Butter is a dairy product made by churning cream. It consists mainly of milk fat and has a rich, full flavor that makes it a popular ingredient in both cooking and baking.

Unsalted Butter: Pure butter with no salt added, often used in baking and recipes where the salt content must be carefully controlled.
Salted Butter: Butter to which salt has been added for extra flavor, commonly used on bread and in cooking.
Clarified Butter (Ghee): Butter from which the milk solids and water have been removed, providing a higher smoke point and a longer shelf life.
Herb Butter: Butter mixed with various herbs and spices, often used as a seasoning on meat, fish or vegetables.

Butter contains saturated fats and should be consumed in moderation. It does provide essential vitamins and can be part of a balanced diet.

We call that margarine and by law it cannot be called butter. Butter is a natural dairy product, while margarine is usually made from vegetable oils and sometimes contains hydrogenated fats.

Unsalted butter gives the cook control over the amount of salt in the recipe, which is important for flavor and chemical reactions during baking.

While margarine can replace butter in many cases, there are specific applications where butter’s unique properties are essential for best results. For delicate pastries, classic sauces, and recipes where the flavor of butter is crucial, butter remains the best choice.

Margarine is often lower in saturated fats and higher in unsaturated fats, which can be beneficial for cholesterol and heart health.