Butter or margarine? A food scientist describes their subtle chemical deviations and how they can affect your baked goods (opens in new tab)

Margarine melts more consistently than butter due to its chemical makeup. Douglas Sacha/Moment via Getty Images Rosemary Trout, Drexel University My mother loves butter. It is the primary fat I ate growing up. She smeared it on any kind of bread, potatoes, nut rolls or coffeecake. She baked with it exclusively. When I was studying […] Click This Link for the Full Post >