Since we discussed peanut butter last week, I thought this week would be a good time to discuss butter. Or, more accurately, butter vs. margarine. There's a lot of controversy out there over which one is better. I've searched online and read several articles on the subject, and the field is divided.
While reading "In Defense of Food" I immediately decided butter wins for me because it's a real food, not an "edible food-like substance". But is there a redeeming quality about margarine I have overlooked? Is there a situation in which margarine is better?
And a related question - If a recipe calls for margarine, does butter substitute?
What do YOU think about butter vs. margarine?