There's a reason you're confused in the butter aisle. Years ago, butter was a no-no. Vegetable-oil-based margarines surged in popularity as doctors began to understand the dangers of saturated fat.

Like butter, margarine is mainly a source of fat ... “If the margarine is solid in a stick, it’s also higher in saturated fat.” She adds that some margarines made in the U.S. used to go through a ...

Explore the nutrition facts of Margarine-like, butter-margarine blend, 80% fat, stick, without salt, including calories, vitamins, minerals, fats and fatty acids, carbohydrates, proteins, amino acids, ...

Butter on bread, pasta or potatoes provides that unmistakable rich, creamy taste. Melted, solid or creamed, it’s decadent in sweet and savory dishes. Margarine doesn’t quite have the same comfort food ...

Answer: Margarine sold in plastic tubs has a somewhat similar taste and texture to softened or whipped butter. Beyond the texture, a key difference between tub margarine and butter is that the former ...

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 ...

The dairy aisle has gotten a lot more complicated lately. Once upon a time, there was just butter; but over the last several decades, a variety of spreads have proliferated, and some are healthier for ...

Several years ago, margarine rose to the top of the bad-food hit list when concerns over trans fatty acids surfaced. Trans fatty acids, or trans fats, are created when oil is partially hydrogenated, ...

A friend called with a valid question that many of us wonder -- should she choose butter or margarine? Which is a healthier choice? It's a hot topic debate that has been battled over the decades. Some ...