SCIENCESCIENTIFIC AMERICAN
What's best for baking—butter or margarine? A food scientist explains
The article discusses how the chemical structure differences between butter and margarine significantly impact baking results. A food scientist explains that choosing one over the other affects the final product due to these structural variations.
Related Signal
Adjacent reporting
- You CAN have your chocolate spread and eat it… nutritionists reveal the Nutella alternatives that are actually healthier (and the ones that really aren't)
- Is Nutella really that bad for you? Diet experts reveal the eye-opening truth about the much-loved chocolate and hazelnut spread... and give their verdict on the healthier alternatives
- Revealed: The healthiest types of bread. Which loaf is packed with vitamins and which one can actually help you lose weight