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The 34 pages that link to Butter, each with the reason it gives.

• Saturated fatBroader topic: Butter is a familiar food source containing substantial saturated fat.

• CheeseCompared with: Butter concentrates fat by churning cream, rather than forming a casein curd.

• Milk fatBroader topic: Churning cream rearranges milk fat globules and separates butter from buttermilk.

• Cooking oilCompared with: Butter adds dairy flavor but its water and milk solids behave differently from oil under heat.

• CreamBroader topic: Churning pushes cream’s fat globules past partial aggregation into a solid mass.

• SautéingRelated: Butter adds flavor but its milk solids can brown or burn at sautéing temperatures.

• Cow's milkRelated: Cow's milk cream is the usual starting material for butter.

• GheeCompared with: Ghee is produced from butter by removing its water and milk solids.

• MargarineCompared with: Butter is the traditional dairy spread that margarine was designed to replace.

• GlazeRelated: Butter adds richness and can help a pan sauce form a glossy coating.

• CakeRelated: Its fat tenderizes cake, while creaming butter with sugar can trap air.

• Puff pastryRelated: Its plasticity helps form distinct layers, while its water contributes steam during baking.

• ShorteningCompared with: Butter adds dairy flavor and water, while shortening is typically nearly all fat.

• Whipped creamBroader topic: It is the next structural outcome when whipping progresses beyond stable whipped cream.

• Shortcrust pastryRelated: Butter supplies fat and flavor, while its water contributes to dough binding and steam.

• Jersey cattleRelated: The breed’s rich milk is well suited to butter production.

• RisottoRelated: It is commonly stirred into risotto at the end to enrich and emulsify the sauce.

• RouxRelated: Butter is a common roux fat, though its milk solids can brown or burn.

• Clarified butterNarrower topic: Clarified butter begins as butter before heating separates its components.

• Dairy productBroader topic: Churning breaks the cream emulsion and gathers its fat.

• Grilled cheese sandwichRelated: A thin coating on the bread promotes even browning and adds richness.

• Buffalo wingRelated: Melted butter softens the heat and gives Buffalo sauce its rich texture.

• Scrambled eggsRelated: Butter is a common pan fat that also lends scrambled eggs a rich flavor.

• Butter knifeRelated: Spreading butter is the utensil’s defining table use.

• Butyric acidRelated: Butter contains butyric acid, especially as fat breaks down during rancidity.

• DiacetylBroader topic: Diacetyl contributes much of butter’s characteristic aroma.

• Choux pastryRelated: Butter contributes richness and coats the flour as the liquid comes to a boil.

• Guernsey cattleRelated: The breed's milk fat makes it suitable for butter production.

• Myristic acidBroader topic: Its milk fat contains myristic acid among several saturated fatty acids.

• Table knifeRelated: A table knife can spread butter, though dedicated butter knives are blunter.

• Garlic breadRelated: It carries garlic flavor and enriches the bread as it melts.

• OmeletteRelated: It lubricates the pan and adds flavor while the eggs cook.

• TallowCompared with: Butter is a softer dairy fat with water and milk solids, unlike rendered tallow.

• Chocolate chip cookieRelated: Butter contributes flavor and affects dough spread, tenderness, and browning.