<description>&lt;p&gt;Few ingredients are as loved (and villainized) as butter. We discuss how to pick a great butter, and the best ones for eating, cooking, and baking. &lt;/p&gt;&lt;p&gt; &lt;/p&gt;&lt;p&gt;Guest: Wirecutter staff writer Lesley Stockton&lt;/p&gt;&lt;p&gt; &lt;/p&gt;&lt;p&gt;&lt;strong&gt;Additional Reading: &lt;/strong&gt;&lt;/p&gt;&lt;ul&gt;&lt;li&gt;&lt;a href="https://www.nytimes.com/wirecutter/reviews/best-butter/?utm_source=wirecutter_podcast&amp;utm_medium=episode_number_15" target="_blank"&gt;The 7 Best Butters of 2024&lt;/a&gt;&lt;/li&gt;&lt;li&gt;&lt;a href="https://www.nytimes.com/wirecutter/reviews/best-vegan-butter/?utm_source=wirecutter_podcast&amp;utm_medium=episode_number_15" target="_blank"&gt;The Best Vegan Butter&lt;/a&gt;&lt;/li&gt;&lt;/ul&gt;&lt;p&gt;&lt;strong&gt;Products We Recommend:&lt;/strong&gt;&lt;/p&gt;&lt;ul&gt;&lt;li&gt;&lt;a href="https://airtable.com/appfS4bwbfY6Epv3e/tbl7kImtcCgMzWDai/viwh0nWg68ph6Nyg2/recAHEjqKPWlJSACk/fldq2ir4yvAlEW71k?copyLinkToCellOrRecordOrigin=gridView" target="_blank"&gt; Kerrygold Salted Butter&lt;/a&gt;&lt;/li&gt;&lt;li&gt;&lt;a href="https://airtable.com/appfS4bwbfY6Epv3e/tbl7kImtcCgMzWDai/viwh0nWg68ph6Nyg2/recK4ILsXUXc2geI5/fldq2ir4yvAlEW71k?copyLinkToCellOrRecordOrigin=gridView" target="_blank"&gt;Isigny Ste Mère Salted Butter&lt;/a&gt;&lt;/li&gt;&lt;li&gt;&lt;a href="https://airtable.com/appfS4bwbfY6Epv3e/tbl7kImtcCgMzWDai/viwh0nWg68ph6Nyg2/recECL6LdkPJqvRBl/fldq2ir4yvAlEW71k?copyLinkToCellOrRecordOrigin=gridView" target="_blank"&gt;Finlandia Imported Salted Butter Bar&lt;/a&gt;&lt;/li&gt;&lt;li&gt;&lt;a href="https://airtable.com/appfS4bwbfY6Epv3e/tbl7kImtcCgMzWDai/viwh0nWg68ph6Nyg2/recMucstI5L8E0RW1/fldq2ir4yvAlEW71k?copyLinkToCellOrRecordOrigin=gridView" target="_blank"&gt;Kirkland Signature Grass-Fed Butter Salted&lt;/a&gt;&lt;/li&gt;&lt;li&gt;&lt;a href="https://airtable.com/appfS4bwbfY6Epv3e/tbl7kImtcCgMzWDai/viwh0nWg68ph6Nyg2/recQtkm9XpQTeOZZd/fldq2ir4yvAlEW71k?copyLinkToCellOrRecordOrigin=gridView" target="_blank"&gt;Kirkland Signature Butter Unsalted&lt;/a&gt;&lt;/li&gt;&lt;/ul&gt;&lt;p&gt; &lt;/p&gt;&lt;p&gt; &lt;/p&gt; &lt;p&gt;&lt;p style="text-align:center;"&gt;We independently review everything we recommend. When you buy through our links, we may earn a commission. &lt;a href="https://www.nytimes.com/wirecutter/about/"&gt;Learn more›&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&amp;nbsp;&lt;/p&gt;&lt;p&gt;Follow us on instagram &lt;a href="https://www.instagram.com/wirecutter/?hl=en" target="_blank"&gt;@wirecutter&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&amp;nbsp;&lt;/p&gt;&lt;p&gt;Find edited transcripts for each episode here: &lt;a href="https://www.nytimes.com/wirecutter/the-wirecutter-show-podcast/"&gt;The Wirecutter Show Podcast&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&amp;nbsp;&lt;/p&gt;&lt;/p&gt;</description>

The Wirecutter Show

[email protected] (Caira Blackwell, Rosie Guerin, Christine Cyr Clisset, Lesley Stockton)

Let's Go To Butter School

NOV 20, 202437 MIN
The Wirecutter Show

Let's Go To Butter School

NOV 20, 202437 MIN

Description

Few ingredients are as loved (and villainized) as butter. We discuss how to pick a great butter, and the best ones for eating, cooking, and baking. 

 

Guest: Wirecutter staff writer Lesley Stockton

 

Additional Reading: 

Products We Recommend:

 

 

We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more›

 

Follow us on instagram @wirecutter

 

Find edited transcripts for each episode here: The Wirecutter Show Podcast