21.   Butter has long been the fat of choice for many cooking techniques because of its flavor.

22.   Chive butter is one of those staples that can be kept in the freezer to be sliced off when needed to add a colorful burst of flavor when needed.

23.   Continue kneading until butter is well absorbed.

24.   Cut in the butter with rapid pulses in the processor, or rub between your fingertips until the butter is the size of peas.

25.   Cut in the butter with two knives or a pastry blender until the butter is the size of small peas.

26.   Flavored butter is an easy way to add sophistication to a meal.

27.   Fresh and dried apples, cider and apple butter will be on sale.

28.   From delicate spritz to sugar-dusted Mexican wedding cakes, butter is the taste of honor in many holiday kitchens.

29.   He said that the butter poaching was his variation on olive oil poaching, which he learned before he went to Le Papillon.

30.   Herbed butters are a delight to have on hand.