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 ...

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 ...

I had a Pie Class to teach, and my go-to not-so-secret ingredient, Lard (which I get mail order) was in short supply. What to do? I am a believer in using more than one fat in the dough. Using only ...

Rendering lard is easy and way more cost effective than buying rendered lard online or from a reliable butcher, but there are important aspects of rendering that never seem to be shared in magazine ...

Praise the lard! You heard right. Lard is not the villain it’s been made out to be. But there is a catch: It has to be home-rendered. Commercial lard is what has given this flavorful fat its bad name.

If you pride yourself on doing most of your grocery shopping in your backyard (“Tomatoes? Check. Eggs? Check. Berries? Check.”), you may be interested in learning how to make cooking oils and render ...

Lard is pig fat and its use in cooking dates back hundreds and hundreds of years. When rendered with care, lard contains 54 percent less saturated fat than an equal amount of butter by weight. In ...

In the wake of a revolting (albeit fictional) lard-rendering scene depicted in Upton Sinclair’s “The Jungle,” in which workers fall into vats of hot animal fat and become part of the product, Procter ...

Also, when and how to use it. Liudmila Chernetska / Getty Images It might not be an ingredient you hear about very often today, but lard has been used in kitchens around the world for centuries—and ...

Few food terms have become as loaded as lard, weighed down by the connotation of excess and enlisted as a prefix in the harshest obesity put-downs. But after a century of slander, the four-letter pork ...

When I have taught the occasional cooking class, I noted a gut-level reaction from students when I called for lard. As Rick Bayless, the renowned restaurateur and Mexican food expert, has said, "I ...