Butter

I use unsalted butter exclusively. First of all, I prefer the flavor. Second, salt is used primarily as a preservative so the butter will keep longer; consequently, unsalted butter is likely to be fresher. That said, even unsalted butter keeps well for several weeks, so I always have a “backup pound” on hand. Premium European butter undoubtedly has a richer, sweeter flavor, but it is a distinction most notice only when using it uncooked. For cooking, a good domestic brand is fine.