Linked from

The 8 pages that link to Shortening, each with the reason it gives.

• BakingRelated: Its distribution among flour particles helps create tender, flaky textures.

• ButterCompared with: Unlike butter, it contains little water and usually lacks milk solids.

• Cooking oilCompared with: Unlike liquid cooking oil, shortening is formulated to remain solid for baking.

• Trans fatRelated: Industrial trans fats once made shortenings firm and stable at room temperature.

• MargarineCompared with: Unlike table margarine, shortening is generally formulated without a water phase.

• AbbreviationNarrower topic: Abbreviation is one result of shortening in language.

• Cottonseed oilRelated: Cottonseed oil can be hydrogenated or blended to make shortening.

• ShortcakeRelated: Fat coats flour particles, helping give biscuit-style shortcake its crumbly bite.