With butter consumption at a 40-year high, it seems that home cooks are ready to embrace animal fats once more — and yet lard remains almost universally reviled. I can promise you, though, that it ...

Marinades, dry rubs, seasonings, and brines can all make pork chops delicious, but so can this often overlooked cooking fat.

Startled by news about the dangers of trans fats, writer Pete Wells happily contemplates the return of good old-fashioned lard. Award-winning food writer Pete Wells has been the restaurant critic for ...

Add Yahoo as a preferred source to see more of our stories on Google. Also, when and how to use it. Liudmila Chernetska / Getty Images It might not be an ingredient you hear about very often today, ...

With butter consumption at a 40-year high, it seems that home cooks are ready to embrace animal fats once more — and yet lard remains almost universally reviled. I can promise you, though, that it ...

Lard was the canary in the coal mine of culinary correctness. Rendered pig fat was ubiquitous in human diets for centuries. It was used to fry everything from dough to chicken and was an essential ...

Chances are, you've heard that lard is enjoying a renaissance. From foodies proclaiming its superior baking properties to in-depth radio reports exploring its history in the American diet, lard has ...

Lard is practically a swear. No surprise, given that both pig and fat are redeployed as insults. Lard used to work the bakery with dignity, yielding flaky pastry and crisp crusts. So when a friend ...

Thanks for getting this far. A headline like "Consider lard" will cause many readers to click away in horror, feeling arteries fur, strokes striking, the tempting of fat and fate at the sight of this ...

What secret ingredient makes the pie crust so crisp and flaky? If you're from the Midwest, you may have guessed: Lard. The pig fat reviled for decades as supremely unhealthy is undergoing a lipid ...

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