Nobody ever waxed poetic about margarine, but boutique butters get gushing reviews, with raves over their "subtle tang" and "grassy'' notes. Some restaurant chefs even list on their menus which butter they use. Is there more to these butters than hype? To find out, the tasting panel at America's Test Kitchen tried seven premium unsalted butters (both cultured and sweet cream, as well as their favorite supermarket stick), both plain and in simple butter cookies. The tasters' preferences boiled down to a matter of culture—both geographically and scientifically.
Watch the video above for more about these picks, or read the full comparison on America's Test Kitchen (free registration required).
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