Add Yahoo as a preferred source to see more of our stories on Google. But as you gather your ingredients to bake for a cookie swap, you might start to wonder what the difference is between butter vs.

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 ...

Back in the days before fat became a “three-letter, four-letter” word, it was as much of a kitchen staple as flour, canned goods and dried beans. It was utilized for all sorts of culinary wonders and ...

This Pie Crust is buttery, flaky, delicious, and totally foolproof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky ...

Pie crusts can be daunting. But don’t be discouraged, says Becky Grasley, the baker behind Los Angeles’ The Pie Hole pie shops and author of a new cookbook, “Pie is Messy” (Ten Speed Press, $28).

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 ...

It’s baking season! From pie crusts to cut-out sugar cookies, it’s the time of year for all things sweet. Stock your pantry with essential ingredients like butter, shortening, eggs, vanilla extract, ...