So you’ve got some extra time on your hands and what better way to spend it than by baking something delicious? As you flip through a cookbook, you find a picture of a pie so mouthwatering, you can ...

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In general, you can use a 1:1 ratio when substituting butter in place of shortening. Making this substitution may slightly alter the texture of your baked goods. Why? Shortening is solid, 100 percent ...

Find out how to substitute butter for shortening when you're in a baking pinch, with tips from the BHG Test Kitchen. Substitute butter for shortening at a 1:1 ratio but expect changes in texture due ...

When people think about shortening, their mind goes straight to Crisco. That iconic white tub has been a baking staple for ...

Q: I would like to substitute liquid oil for solid shortening in my cake recipe to make it more healthy. I wondered if it is a one-to-one substitution or another proportion. A: Substituting oil for ...

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 ...

Instead of dairy milk, use Silk Plain Soy Milk. To make dairy-free buttermilk, add 1 tablespoon plain white vinegar or fresh lemon juice to a measuring glass and fill with soy milk to reach a 1-cup ...

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 hydrogenated vegetable oils. It's called ...