The Scoop on Margarine

9. How They Cook Up

Many chefs and foodies maintain that butter is the winning ingredient in baking. Its high-fat content makes it ideal for cakes, cookies, biscuits, and pies. Butter works well for frying, too. Since margarine and butter use different fat sources, their consistencies vary significantly. Margarine has more water, which could affect a recipe intended for butter. For some taste buds, margarine does not impart the rich flavor of real butter. However, trans-fat-free margarine suits the palates of people who prefer non-dairy fat.