If you need to put the popularity of butter into perspective, consider this fact: The U.S. produces more than 1.2 billion pounds of butter each year. Chef Christopher Koetke, v.p. of Kendall College School of Culinary Arts in Chicago and the Laureate Universities International Center of Excellence in Culinary Arts, puts it succinctly: “There simply is no substitute for butter in cooking.” The pure, sweet cream taste of butter complements and enhances the flavor of dishes, he ...
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