Shortenings are broadly defined as fats that are used to create a certain consistency or mouthfeel in baked goods, as well as enhance their flavor. In the culinary world, shortenings usually refer to substances like butter and margarine, although other natural and synthetic substitutes can also be used. Some popular synonyms for the term shortenings include lard, shortening fat, vegetable shortening, hydrogenated vegetable oil, and palm oil shortening. Regardless of the name used, the goal remains a consistent quality and taste in baked goods, with reliable shortening agents that mix seamlessly and produce the perfect texture and consistency.