Butter or Margarine? A Food Scientist Describes Their Subtle Chemical Deviations and How They Can Affect Your Baked Goods

This article was written by Rosemary Trout, an associate clinical professor of culinary arts and food science at Drexel University, for The Conversation — a nonprofit news organization dedicated to sharing the knowledge of researchers and scientists, under a Creative Commons license. Read the original article here. My mother loves butter. It is the primary […]