Lesley Stockton, a Wirecutter staff writer with a rich background in professional kitchens, dives into the buttery world of cooking and baking. She shares insights on selecting the best butters for various culinary uses and reveals fascinating differences between grass-fed and grain-fed varieties. The conversation includes a fun taste test of 17 different butters, emphasizing how quality impacts flavor and texture, especially in beloved desserts like pie. Lesley also provides holiday baking tips and explores the rise of vegan butter alternatives.