Butter is becoming a mainstream trend, with chefs, cheesemongers, and cookbook authors suggesting the science and soul behind it. The article discusses the importance of butterfat, culture, and how it performs on toast and in pan. Most American butter is made from sweet cream, while cultured butter is created by fermenting cream with lactic acid bacteria, resulting in a richer texture and a more complex flavor. However, higher-fat butters are better for baking due to their richer, softer and more flavorful. The author of Buttermonger recommends certain types of butter, including those from Clover and Straus Family Creamery, and Vital Farms, for its high fat content.