SPICEography 
Light olive oil is ideal if you want some of the health benefits of extra virgin olive oil without being limited by its strong flavor and low smoke point. Light olive oil is known for its versatility in that it can stand up to high temperatures without burning or generating …
Light olive oil history Light olive oil is a marketing term for a kind of refined olive oil. It most likely became fashionable in the late 20th century and appears to have first been used in the 1970s. Because it is used for marketing purposes and is not a technical …
Béarnaise sauce is one of the sauces that you will have to master to be good at classic French cookery. Its richness and creaminess make it a versatile ingredient that you can use on many proteins and vegetables. If you can’t use or don’t want to use this sauce, here …
Margarine and butter are two solid fats used for everything from baking to serving as a spread on bread. Margarine was invented as a less expensive butter substitute. If you want to use one or the other for a recipe, read the SPICEography Showdown below to learn more about them. …
Butter and coconut oil have a lot in common from a health standpoint. They are both full of saturated fats, which have had their negative health effects exaggerated (somewhat) in the past. Neither oil is particularly good for you even if they do have health benefits that help to offset …
Margarine was best known as a substitute for butter early on in its history. There was a time when it was considered the healthy butter alternative. Only after it started to outshine butter towards the end of the 20th century did scientists reveal the truth about its health effects. At …
Margarine history Margarine was invented in 1869 by a French chemist named Hippolyte Mege-Mouries. His patented process for making margarine involved churning beef tallow and milk. Margarine was created to win a prize offered by Emperor Napoleon III who wanted a cheap butter substitute for his armies and poor French …
Clarified butter and ghee are both made from butter, and you will often see them described as being identical or interchangeable. Ghee is often used as a synonym for clarified butter. From a culinary standpoint, this is wrong. Cooks who have experience with both can recognize that they are different …