Which of the following is commonly used as a cooking fat and is also known for its ability to enhance flavor?

Butter is a popular cooking fat that is renowned for its rich flavor and the ability to enhance the taste of a variety of dishes. Its unique creamy and slightly sweet notes can elevate the profile of both savory and sweet recipes, making it a favored choice in baking, sautéing, and sauces. This flavor enhancement is particularly pronounced when butter is used in cooking methods like browning, where the milk solids in the butter develop a nutty taste, adding complexity to dishes.

While olive oil is also flavorful and commonly used, it has a distinctly different taste and is often perceived as healthier. Vegetable oil is neutral in flavor and better suited for frying without imparting additional taste, and margarine, while similar to butter, is often made from partially hydrogenated oils and does not provide the same depth of flavor as butter does.