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 ...

Our Test Kitchen reveals the best uses for vegetable shortening (and substitutes in case you don't have any shortening on-hand).

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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 ...

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 ...

We tested three common fats to see which would produce the crispiest, flakiest pie crust. We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest ...