Butter, shortening, and margarine are all types of fats that are solid at room temperature. They look pretty similar; if you unwrap sticks of each (especially butter and margarine) and guess by sight, ...

While oil provides moisture to a lot of baking recipes (we're looking at you, olive oil cake!), you need your margarine substitute to be in a solid form so the proper amount of air can get ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Many of us enjoy baking and candy-making over the holiday period. Sometimes our products don’t turn out exactly as we expected. It may be the formula for an ingredient changed or, it could be the ...

Add additional flavor to your favorite snacks and meals with these delicious dip, sauce and spread recipes. Which one is your favorite? Image courtesy of Two Kids and a Coupon Dips, sauces and spreads ...

We have the scoop on what’s actually in margarine…and the surprisingly fascinating story of how this butter substitute was invented. Here’s an interesting piece of food facts trivia: Did you know that ...

The answer is a little bit complicated. Butter, margarine, and plant-based butters all offer a bit of creamy goodness that you can spread onto your toast or include in your recipes. But each of these ...

Like a firm handshake and a sincere smile at a first introduction, this week’s two featured recipes try to give you a good start. Sunrise Smoothie and Roasted Red Pepper and Three-Cheese Spread are ...

While the first margarine arrived in Europe at the end of the 1860s due to a butter shortage, it was made with beef tallow churned with milk. We've come a long way since then. During the 20th century, ...

Only over 20 years ago butter was the public villain — contributing to raised cholesterol levels and public concern over an increased risk of heart disease. Now, this public perception seems to have ...