butter

It sounds pretty fancy, but this butter sauce loaded with shallots and tarragon is a no-brainer. One of our favourite ways to dress up grilled steak, it also tastes terrific over chicken or lamb.

This bright, bold and spicy sauce can double as a dip for boiled potatoes, corn or any seafood. Try it with shrimp, scallops, squid or any white-fleshed fish.—Soo Kim

We decided to give nut butters a 'whirl' in the Chatelaine Kitchen, using our handy food processor. Plus, we developed a 10-minute chocolate-hazelnut spread

You can stop playing Goldilocks (too soft! too hard!) with your butter thanks to this little crock.

Which you should use when baking, how to substitute a stick of salted butter for unsalted butter, and how to make your own homemade butter.