Butter is a natural milk product while margarine is processed from altered vegetable oils. Learn the pros and cons of each and which may be better for you.

Margarine and butter are similar kitchen ingredients used in baking, cooking, and finished dishes. Many people enjoy both as a spread or topping on toast, muffins, baked potatoes, and crackers.

Butter on bread, pasta or potatoes provides that unmistakable rich, creamy taste. Melted, solid or creamed, it’s decadent in sweet and savory dishes. Margarine doesn’t quite have the same ...

Margarine, on the other hand, spreads a lot more nicely than butter. This gives it a clear advantage when you need to apply a thin layer, such as to toast.

Sold in sticks or tubs, margarine and similar spreads sold in your supermarket's refrigerator can range from 10% fat to 90% fat, which could clearly impact a baked recipe. Check the fat grams on ...

The big difference between butter and margarine, says chef, is this. Andrew Gruel, chef and founder of American Gravy, tells Fox News Digital why he strongly prefers butter to margarine.

Butter on bread, pasta or potatoes provides that unmistakable rich, creamy taste. Melted, solid or creamed, it’s decadent in sweet and savory dishes. Margarine doesn’t quite have the same ...