Margarine

Store opened margarine in the refrigerator in its original container. Stick margarine can be frozen in its wrapper; tub margarine should be tightly sealed before freezing.

For baking, use stick margarine rather than tub or soft spreads, which contain more water and can affect texture

Let margarine soften at room temperature for 15-20 minutes before creaming with sugar for baking

Check labels for trans fat content; many modern margarines are now trans-fat-free

Margarine with higher fat content (80% or more) performs more like butter in recipes

Using low-fat or light margarine spreads in baking recipes that call for regular margarine or butter, resulting in flat or dense baked goods

Substituting whipped or soft margarine for stick margarine in recipes without adjusting quantities (whipped varieties contain more air)

Overheating margarine when melting, which can cause water to separate from the fat