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. But as you gather your ingredients to bake for a cookie swap, you might start to wonder what the difference is between butter vs.

The perfect pie crust is flaky, tender, golden brown and with a delicate flavor that complements any paired filling. That combination of texture and flavor starts with the fat. Here are the ...

A great pie starts with a great crust. One that is flaky, tender, golden brown, and just sturdy enough to hold the luscious filling. The secret is in the fat, and bakers have long debated whether ...

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 ...

It’s baking season! From pie crusts to cut-out sugar cookies, it’s the time of year for all things sweet. Stock your pantry with essential ingredients like butter, shortening, eggs, vanilla extract, ...