Add Yahoo as a preferred source to see more of our stories on Google. Ahead, get the skinny about this versatile, affordable cooking fat—and to discover the best (and worst) ways to use it.

The perfect pie crust is flaky, tender, golden brown and with a delicate flavor that complements any paired filling. That combination of texture and flavor starts with the fat. Here are the ...

A great pie starts with a great crust. One that is flaky, tender, golden brown, and just sturdy enough to hold the luscious filling. The secret is in the fat, and bakers have long debated whether ...

Now there's trans fat-free shortening, made of 100 percent palm oil. Conventional shortenings like Crisco are made of vegetable oil that's been hydrogenated, a process that results in unhealthy trans ...

When it comes to pies, Margie Milligan, of Clay, doesn't believe in shortcuts. Not even during the busy holiday season. She makes her own crust. She buys fresh pie pumpkins. She usually jars her own ...

When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ...

The secret to making a perfect pie crust? Practice. I cannot promise you that if you follow my instructions you will yield a perfect pie pastry on your first try. But try it once, twice, maybe three ...

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 ...