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FAQ |
| Frequently Asked Questions Q: Is there a reason to use butter instead of margarine when called for in a recipe? Butter is simply irreplaceable for its flavor and performance. Butter tenderizes and adds flakiness. It creates a golden-brown color and crisp textures. Butter makes cakes light and helps hold the shape of cookies. Butter is a flavor carrier; it carries the flavor of vanilla, almond, herbs, spices, etc. Never use margarine in place of butter for any recipe on this Website! Q: |
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