not to mention how delicious it is spread on warm pasta or chunks of freshly baked bread with a pinch of salt, pepper, and Parmesan.
The dairy aisle has never been more confusing than it is now.
Would American style be more appropriate?
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The Amish, though? What about all those butters from Europe? And then there's cultured butter.
Where is the distinction? And the most crucial question is: which one is best?
Our delicious experiment sought to determine whether American, cultured, Amish, or European butters produced the greatest baked products.
We used Grandmother's Pound Cake recipe as our basis and tested each type of butter
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