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 ...

you probably already know that "shortening" refers to fat of any kind that is solid at room temperature, which includes butter, lard, and margarine. But the term is also commonly used as shorthand for ...

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

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 ...

That’s because vegetable shortening contains hydrogenated oils, which are artificial fats made by adding a hydrogen molecule to vegetable oils to make them solid at room temperature, says Andrews.

SAN DIEGO — Chosen Foods is introducing avocado oil shortening. The product’s only ingredient is fractionated avocado oil, ...

If you make pie crust, biscuits, or waffles, use canola oil instead of shortening ... more stable, solid form of oil to make their products, they'll bubble hydrogen gas through vegetable oil.

Once cooled, frost cake with cream cheese buttercream frosting. 2 cups Crisco or any brand all-vegetable solid shortening (Note: half butter and half Crisco makes a great tasting frosting!) ...

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.

"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." ...