From the New York Times, you're listening to The Wirecutter Show.

Hey, everyone. It's The Wirecutter Show. I'm Christine Cyr Clissette.

I'm Kyra Blackwell.

And I'm Rosie Garen, and we work at Wirecutter, the product recommendation site from the New York Times.

Each week, we bring you expert advice from our newsroom of 140 journalists who review everyday products that will make your life better.

This episode of The Wirecutter Show is called Let's Go to Butter School.

Christine, Kyra, I just today learned that you are not in fact the same person,

that you have at least one big difference between you.

It's epic.

Never.

We're totally aligned on everything.

The same twins. I know for a fact that I'm right about this, two strong stances on a type of food. Which is? Christine is a butter fiend. Oh, I love butter. And Kyra, you don't even eat butter. Oh, I don't understand this, Kyra. This is weird. I'm sorry. I am. Powder keg. This is a powder keg.

No, I shouldn't say that. It's not weird. I just mean, I... It's a shame. I want to know why. Why don't you eat butter?

It's a dietary thing. Unfortunately, it wasn't by choice. Yeah, before you neg her. Yeah, how dare you, Christine. I'm so sorry. No, I'm kidding. It's

lame. I'm not even going to lie. It sucks to not be able to eat butter, especially when you

love to eat because it's on everything. Right. My family loves butter. That's why I was so excited

to see one of our newest food reviews, a taste test we just did at work. We tasted butter. We did salted and unsalted butter.

Mmm, tasting butter. Tasting butter. I'm sure you were sad to miss that day. But our kitchen

team tried 17 butters that are widely available all over the country and they figured out which

ones are the best for spreading on bread, which ones are the best for cooking with and baking with.

And that's perfect timing because we're just about to Thanksgiving.

And it's time to bake some pies for a lot of people.

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