From scrambled eggs to NY strip.

It's my secret sauce.

"With enough butter, anything is good," quipped Julia Child. Today's food lovers are just as smitten—and so is our writer, who set out on a quest across France to find the holy grail.

For years, I didn’t have a butter dish — or any butter storage, for that matter. I would just wrap the remaining stick of butter back up in its paper wrapping before stashing it in the fridge. And now ...

We spoke to a French chef to learn how to store butter properly at room temperature. He said to ditch the fridge and invest ...