We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest pie crust. If you're making a pie in advance, butter or lard is your best bet. Both fats ...

Add Yahoo as a preferred source to see more of our stories on Google. Ahead, get the skinny about this versatile, affordable cooking fat—and to discover the best (and worst) ways to use it.

Add Yahoo as a preferred source to see more of our stories on Google. Also, when and how to use it. Liudmila Chernetska / Getty Images It might not be an ingredient you hear about very often today, ...

Chowhound highlights how swapping butter for shortening in cookie recipes can alter texture, flavor, and appearance. Shortening, being pure fat, creates taller, softer, and chewier cookies by ...

Thu, July 21, 2016 at 11:59 AM UTC Technically, shortening is any type of fat used for baking that is solid at room temperature. The shortening available at grocery stores is usually made of ...

We tested three common fats to see which would produce the crispiest, flakiest pie crust. We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest ...

There are some ingredients that will almost always raise questions when they’re called for in a recipe. Vegetable shortening is one of them. I’ve answered inquiries from plenty of readers who say they ...

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 ...