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Butter is used for spreading, baking, sautéing, frying, and adding flavor and richness to dishes.

Store butter in the refrigerator, wrapped or in a covered container. For longer storage, you can freeze butter.

Yes, you can freeze butter. Store it in its original packaging or wrapped tightly for up to six months.

Yes, margarine can generally be substituted for butter in baking and cooking, but flavor and texture may differ.

You can use margarine, shortening, vegetable oil, or applesauce as a butter alternative in some baking recipes.

Brown butter is butter cooked until the milk solids turn golden brown and aromatic. Melt butter over medium heat, stirring, until it reaches a golden brown color.

Unsalted butter is usually preferred for baking, as it allows you to control the amount of salt in your recipe.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Salted butter has added salt, giving it a longer shelf life and a salty flavor, while unsalted butter contains no salt and offers more control over seasoning in recipes.

Butter typically lasts up to one month in the fridge when wrapped tightly, and even longer if frozen.

Cut butter into small cubes and leave it at room temperature for 15-30 minutes, or microwave it for a few seconds.

No, clarified butter (also known as ghee) is butter with milk solids and water removed, making it suitable for higher heat cooking.

Cook butter over low to medium heat, or use clarified butter for higher heat cooking to prevent burning.

Small amounts of butter can be kept at room temperature for a few days, preferably in a covered dish, but refrigeration is best for long-term storage.

Use the markings on butter wrappers, a kitchen scale, or cut according to recipe measurements (tablespoons or grams).

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