Q: What's the difference between European-style butter and regular butter?

A: European butters tend to be higher in fat, with 82 to 83 percent butterfat versus 80 percent in standard American butter. Higher-fat butter has a more intense butter flavor, and, because it contains more butterfat and less water, it tastes richer. Many chefs prefer to use European-style butter when making recipes like puff pastry because the lower amount of water in the butter creates a flakier dough.

More fat doesn't come without a price, though: The European-style butters cost 30 to 40 percent more than regular butter. If you choose to splurge, do so where you can taste the difference--spread on bread or melted on vegetables, or in recipes where butter is a key ingredient.