Our test kitchen goes through pounds and pounds (and pounds) of butter every week. Maybe it’s for sautéeing kale, mashing potatoes, or scrambling eggs. But, most often, it’s for baking.
I don’t need to tell you that unsalted butter is the default for baked goods, from chocolate chip cookies to pound cakes to pie crusts. Using unsalted butter allows you to control the amount of salt in your baked goods (especially since the salt content in salted butter varies, so it’s hard to know exactly how much you’re adding). The more nitty-gritty—and less talked about—distinction is American-style versus European-style.
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