For years, butter was my go-to when baking. From pies to cookies, I never strayed from the creamy, rich fat. That is, I never strayed until I tasted a pie dough made with half shortening and half ...

All bakers can agree on is that they don't want their cakes to stick to the pan. Deciding between butter, oil, or shortening ...

Yet, for those who strive for the ultimate fluffiness and tenderness in their scones, Thanh advises using lard or vegetable shortening. She explains: "To make plain scones, you start by rubbing ...

But here's the kicker – if you're after that perfect fluffy and tender crumb, don't skimp on adding lard (or vegetable shortening) to your mix. Thanh advises: "To make plain scones, you start by ...