Shortening, although it can be made from animal fats or hydrogenated vegetable oils, is much like its solid counterpart. So, how can their textures transform how your dish turns out? Are there ...

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The holiday season is quickly approaching, which means festive meals are, too. Professional chefs and bakers have tricks to ...

Blech. Read more: What These Imitation Foods Are Actually Made Of If you're an experienced baker, you probably already know that "shortening" refers to fat of any kind that is solid at room ...

"Whether you're using butter, solid vegetable shortening, or lard, you should keep the fat very cold," she said. "It's the bits of cold fat flecked through the dough that make it flaky." ...

Use emollients such as over-the-counter creams or vegetable-based oils. Solid vegetable shortening or olive oil is inexpensive, color free, and fragrance-free. A small amount applied to moist ...

In a 12-inch, cast-iron skillet, heat the vegetable shortening to 365°. Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read ...

Business Insider asked professional chefs and bakers for their best tips for home cooks. Swap water for vodka in your pie dough for a flakier crust, but don't add the liquid all at once. Broiling meat ...

Business Insider asked professional chefs and bakers for their best tips for home cooks. Swap water for vodka in your pie dough for a flakier crust, but don't add the liquid all at once.

Overheated chocolate, similar to seized chocolate, can seem like your dish is ruined, but fortunately, you can actually save the chocolate with a few tweaks.

3. Meanwhile, melt white chocolate with shortening over a double boiler until smooth. Carefully drop chilled peanut-butter balls into chocolate to coat, and scoop them out with a fork, letting ...