Margarine is a spreadable butter substitute made from vegetable oils instead of cream from cows. It was invented in 1869 by a French chemist who won a contest to create an affordable alternative to butter for soldiers and working families. The oils (often from soybeans, corn, or sunflowers) are processed and thickened to create something that looks and tastes similar to butter, though not quite the same.

For decades, margarine competed fiercely with butter. Some people preferred margarine because it cost less or because they wanted to avoid animal products. Others insisted real butter tasted better. Today, you'll find margarine in most grocery stores, often sold in tubs or sticks.

When following a recipe that calls for butter, you can usually substitute margarine, though bakers often notice differences in flavor and texture. Some margarines are designed specifically for baking or cooking, while others work better as spreads for toast or pancakes.