Vegetable oil is not a recommended substitution for margarine/butter. It may cause the cookies to spread.

Yes, provided the margarine is Pareve. Please note that many margarines contain buttermilk, whey or casein, as well as Hydrogenated Fats and Trans Fatty Acids. I have found the best all around substitute is a product called "Earth Balance" Natural Buttery Spread in a tub container or "Earth Balance" Buttery Sticks. These products perform well in both cooking and baking, and do not contain any trans fats or hydrogenated oils, they are gluten-free, dairy-free, and Vegan.

No, because the combined amount of saturated fat and trans fat (the cholesterol-raising fats) and cholesterol for butter is usually higher than margarine, even though some margarines contain more trans fat than butter. It is better to eat softer or liquid margarines that contain a lower combined amount of saturated fat and trans fat and a lower amount of cholesterol. For a healthful alternative, nonstick cooking spray can be substituted for other fats when "greasing" the pan.

We don't recommend it. Vegetable oil contains 100% fat and is fairly bland in flavour whereas margarine generally contains 80-85% fat and other ingredients such as salt, dairy solids and flavours. You can use vegetable oil, however, this may slightly affect the texture & flavour of the finished product. We do not recommend that oil is used instead of margarine or butter when the recipe directions do not stipulate melted margarine or butter.

Consumers should listen to the advice of leading health authorities such as the American Heart Association, the National Institutes of Health and its National Cholesterol Education Program as well as the newest Dietary Guidelines for Americans – all of these stress the need to reduce total fat, saturated fat, trans fat and cholesterol in the diet, starting at age two.

No, because butter is high in both saturated fats and cholesterol which are not good for heart health. On the contrary, most margarines are made from vegetable oils which contain no cholesterol and are generally lower in saturated fats. Soft margarines generally have lower trans fat content than their harder counterparts, and there are choices of newly formulated margarines that are very low in trans fats nowadays.

No. Any butter or margarine that is labeled reduced fat or comes in a tub should not be used. When buying stick margarine, make sure that the label indicates that the "margarine" contains at least 70% vegetable oil. Anything less will produce unsatisfactory results. To assure the best baking results, we recommend using stick butter that is not a reduced fat variety.

Butter is high in saturated fat, which raises cholesterol. Soft or tub margarine is high in unsaturated fats, which can help in lowering cholesterol. However brick margarine is high in trans fats, which act like saturated fats and can clog the arteries, thus soft margarine is the better option.

This is a very good question. Both these spreads contain the same amount of calories from fat; therefore you are encouraged to use both sparingly. However, the National Heart Foundation encourages us to move away from (saturated) fats such as butter and use polyunsaturated or monounsaturated (plant based) fats such as margarines, in small amounts.

Margarine spreads are a wise alternative for consumers who want a versatile tablespread that offers nutritional advantages over butter. These spreads contain no cholesterol and 0-2 grams of saturated fat, and many varieties today contain no trans fat. Not only are margarine spreads a good source of vitamin A, they contain mono- and poly-unsaturated fats as well as linoleic and linolenic acids, both of which are essential fatty acids.

Surprise - neither. Yes, it may be a trick question, but because nearly 100 percent of their calories are derived from fat, neither butter nor margarine is the best choice for cooking. Butter contains saturated fats and cholesterol, while most margarines contain both saturated fats and trans fats. If you do decide to use margarine, choose tub or liquid styles over stick forms, and choose margarines with liquid vegetable oil as their first ingredient.

Yes, any type of vegetable oil will work in your Greasecar, including hydrogenated oils. As long as the oil is filtered and free from water, bacterial and chemical contamination, it can be burned in a Greasecar.

Though our soy wax won't clog your arteries, we think you are much better off using an olive oil on low heat for your stir-fry. For health. For oily goodness. FOR SOY.

Although butter is high in both saturated fat and cholesterol, some margarines may not be much better than butter. Stick margarines that have been hydrogenated, or chemically changed, contain trans-fatty acids, a type of fat that can raise blood cholesterol levels. Choose liquid vegetables oils or soft margarines over stick margarines or butter. The softer a margarine is, the more unsaturated it is.

White Wings products are tested with a blended vegetable oil which is also used to determine nutritional information. Any vegetable oil is suitable and will work. We do not recommend using extra virgin olive oil, as this may affect the flavour of the finished product.

Limewashes represent the best of both form and function. They're beautiful and breathable, making them the perfect choice for both historic and new buildings. Unlike typical modern paints, they don't trap water and they age beautifully--instead of getting shabby, they develop a lovely mellow patina over time.

We collect it for free from restaurants. Burger joints and bar-n-grills are poor choices -- the high concentration of animal fats makes the oil too thick. Lots of french-frys fills the oil with water-holding starch. Oriental restaurants seem to have the best oil. We prowl back-alleys, looking for oil dumpsters, open the lid to see if it's particularly nasty, dip a stick in and see what the consistency is and where the "crud level" is, then ask for permission, then begin pumping!

EatRaw's Raw, Imported Virgin Organic Coconut Butter/Oil: Use it just about any way you like. Of the tropical oils, coconut oil seems to have the most beneficial uses both topically and consumed raw. It is best to store coconut oil in the refrigerator. Place the jar in warm water or under hot water and allow it to liquefy. Pour only as much as you need into a separate glass container. As a nutritional supplement a tablespoon a day mixed in with a fruit juice or smoothie.