What to look for
Unsalted butter makes the salt level easier to control; use the specified style for baking.
Store it thoughtfully
Keep covered and refrigerated; protect from strong refrigerator odors.
How to use it
Cold pieces suit flaky pastry; softened butter suits creaming; browned butter brings toasted notes.
When you need a substitute
Oil changes water content and texture, so use a recipe designed for the substitution.
A common pitfallMelted, softened and cold butter are not interchangeable states in baking.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
