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 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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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! See similar questions...

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. See similar questions...

Butter is a natural dairy product that has been used in cooking for millennia. Margarine is an industrial food substitute scientifically engineered to look vaguely like butter. The two can be interchanged in some recipes, however, too much margarine can cause Rickets. See similar questions...

Soft (tub) or liquid margarines are generally a better choice than butter if you choose a margarine which does not contain trans fats.  Butter is high in saturated fats and contains cholesterol, both of which increase your blood cholesterol levels.  Most margarines are made with vegetable fats and contain no cholesterol, and many margarines (especially softer tub margarines) no longer contain trans fats. See similar questions...

Butter is the fat that melts closest to body temperature so there is no perception of greasiness on the palate. Not only does it offer its own lovely flavor, it also enhances the flavor of other ingredients. See similar questions...

Yes, you may substitute oil for margarine for our cake and cookie mixes. The amounts will still stay the same. See similar questions...