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, ...

Lard is making a big comeback. At San Francisco's Perbacco Restuarant, Chef Steffan Terje prides himself on using natural ingredients and not letting anything go to waste. "It boils down to preparing ...

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 ...

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 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 ...

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 ...

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 ...

Ron Silver, the owner of Bubby's restaurant in Brooklyn, recently put a word on his menu you don't often see anymore: lard. The white, creamy, processed fat from a pig. And he didn't use the word just ...