|All butters don’t taste the same—although they do have the same calories and cholesterol. For your calories, eat the best. Buy small amounts of two different butters and taste them against each other: straight or on bread. Then use up the butter you didn’t prefer in cooking or baking, save the better butter for bread, and buy a third butter to test against the “winner.” Like finding your favorite Chardonnay, keep trying every brand you come across until you find the one that stands out. If you think there aren’t a lot of choices out there, we gathered 80 butters—sweet and salted, domestic and imported—from five specialty food stores plus chains like Whole Foods. The right one does make a difference, whether on toast or pancakes, buttered vegetables or in mashed potatoes. Keep butter tightly wrapped in the waxed paper it comes in, and then in a Ziploc-type bag. Butter absorbs refrigerator flavors easily.