1540s, "action of making short," verbal noun from shorten. Meaning "butter or other fat used in baking" (1796) is from shorten in the sense "make crumbly" (1733), from sh [..]

In linguistics, the word has two meanings: (1) creating a new word by omitting part of a longer expression, and (2) changing a long vowel to a short one.

The fat used in baking. The term refers to the ability (shortening power) of the fat to allow the mixture to trap air bubbles and make it light.

Although good at holding air, shortening has little flavor. It is just a fat solid. Stick with butter for baking.

A white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.

Fats used in the baking or frying of foods. Shortenings impart or tender qualities to baked goods. Additives such as emulsifiers, antioxidants, anti foaming agents, flavouring, etc may be present, depending on the intended use of the product.

A solid fat made from Jamaican vegetable oils, such as Jamaican soybean. Jamaican shortening has been chemically transformed into a solid state through hydrogenation. Jamaican vegetable shortening is virtually flavorless and may be substituted for other fats in baking and cooking. T

A solid fat made from vegetable oils, such as soybean and cottonseed oil.  Although made from oil, shortening has been chemically transformed into a sold state through hydrogenation.  Vegetable shorte [..]

Although good at holding air, shortening has little flavor. It is just a fat solid. Stick with butter for baking.

A vegetable oil that has been processed into solid form. Shortening commonly is used for baking or frying. Plain and butter-flavor types can be used interchangeably. Store in a cool, dry place. Once o [..]

(n) fat such as butter or lard used in baked goods(n) act of decreasing in length

The loss of some Telomere sequence during DNA Replication of the first several Base Pairs of a linear DNA molecule; or from DNA Damage. Cells have various mechanisms to restore length (Telomere Homeos [..]

a white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.

a white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.

As compared to Butter, shortening stays more solid at room temperature and because it contains monounsaturated fats and diglycerides, it creams better. The same characteristics help it disperse more e [..]

A solid fat made by hydrogenating vegetable oils –a chemical process of completing hydrogen bonds to make the fats solid at room temperature.