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 ...

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, ...

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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 ...

Discover the essential Thanksgiving recipes—from creamy mashed potatoes and green bean casserole to savory turkey and sweet ...

About seven years ago, I inherited from my mother-in-law a well-aged clipping from your column containing a recipe for a wonderful olive spread. The clipping might have been from the '60s or '70s, was ...

My grandmother's secret ingredient for pimiento cheese might come as a surprise, and it's ridiculously simple: garlic salt.

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 ...

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, ...

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 ...