51.   The more butterfat content, the more the butter will be able to form a good air bubble structure for a cake batter.

52.   They finally had to admit butter is good for us while margarine gums up our arteries.

53.   This sauce is known as the butter of Provence, but there is no butter in it.

54.   Unsalted butter is generally of higher quality and will never produce an overly salty sauce.

55.   Unsalted butter is the best choice because of its natural, delicate flavor.

56.   We were told for years that butter was rich in cholesterol and saturated fats, and because they were no-nos in our diet we should switch to margarine.

57.   When basil butter is smooth, scrape into microwave-safe container or small saucepan.

58.   When butter is hot, add endive, cut sides down.

59.   When it comes to flavor, our panel discovered that how a butter is stored makes almost as much difference as how much flavor-giving butterfat it contains.

60.   When the butter is almost at the smoking point, add the chicken.