Our Test Kitchen reveals the best uses for vegetable shortening (and substitutes in case you don't have any shortening on-hand). You have a big choice each time you cook or bake: which fat will ...

Vegetable shortening is one of them. I’ve answered inquiries from plenty of readers who say they simply don’t want to use it. I don’t totally blame them. After nearly a century of popularity ...

With practical packaging capable of storage up to a year, Mazola Shortening offers greater volume and finer grain in breads and cakes. Mazola Ghee is the only vegetable ghee containing 50% Mazola Corn ...

Shortening is a type of fat used in cooking and baking. It’s typically made from hydrogenated vegetable oil and has a long history of use in American kitchens that dates back to the early 1900s.

Unlike butter, which has a small percentage of water, shortening is solid fat. It's better at lubricating strands of gluten -- the protein substance in wheat flour that gives bread dough texture ...

As for vegetable shortening, this debuted in the early 1900s. At this time, food product developers made it their mission to create a vegetable-based fat that could act as a more affordable ...