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, ...

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.

You have a big choice each time you cook or bake: which fat will you use? So far, we’ve poured out all of the need-to-know info about various types of oils, dished up the difference between margarine ...

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 ...

Time for Tuesday's face-off! I'm taking on the never-ending question of which is better- butter or margarine? There are lots of options for butter and margarine spreads in your dairy case now, so the ...

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 ...

At last -- real butter packaged in practical portions. Rather than buying half-cup sticks, consumers can purchase the creamy ingredient in quarter-cup sticks. Land O Lakes calls it aptly enough, ...

Is there any ingredient that conjures up as much love — and guilt — this time of year as butter? According to the Wisconsin Milk Marketing Board, about 25 percent of all US butter sales take place in ...

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IT'S the argument that divides kitchens across the nation: When it comes to our health, is butter or margarine better? Some argue butter is healthier and that saturated fats aren't that bad for you, ...

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, ...