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.

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

• 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.