Here in the Canadian Living Test Kitchen, we are all huge fans of butter. We like butter so much we devote almost a whole shelf to it in the fridge, and we always keep both the salted and unsalted varieties on hand. That creamy, dairy flavour has seduced us into using it in many recipes. There really is nothing like butter. The only difference between salted and unsalted butter is....what for it....the salt content (but you knew that already). OK, and maybe the price, unsalted butter seems to always be more expensive. Unsalted butter contains no salt. The salt content of salted butter varies slightly depending on the brand, but is usually around 1½ tsp per pound (450 g) of butter, or ¾ tsp per cup. The addition of salt enhances the butter flavour as well as acting as a preservative. When a  Canadian Living recipe calls for butter, we always mean salted butter, unless otherwise specified. In the Test Kitchen we like to use unsalted butter for baking because we can control the amount of salt, which is important depending on the recipe. From my perspective, salted butter is the only option for spreading on bread or toast. Of course, butter is essential for lobster, so next time try these spiced up versions. Tell me, what kind of butter is in your fridge?   Photography by Leah Kuhne