Margarine doesn’t quite have the same comfort ... less saturated fat and cholesterol — until more information came to light. Margarine consumption in the U.S. surpassed that of butter in ...

Many modern-day bakers tend to prefer the taste of butter, but margarine can be useful to keep baked goods soft, while shortening creates a lovely flaky and light quality. Nutritionally ...

Margarine is a highly processed food made by combining water and vegetable oils and usually containing emulsifiers, preservatives, additives, artificial colourings and flavourings and salt.