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 ...

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 ...

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 ...

Olive oil gets all the praise, but there are dozens of oils that deserve ample use in your kitchen. While most of these oils are plant-based coming in the form of vegetable, soy, corn, coconut, and ...

If there ever was an old-school comestible with a fat chance at trendiness, lard would seem to be it. The name alone is enough to conjure up a frisson of dismay. Nonetheless, lard appears poised to ...

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 ...

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 ...

You know those recipes we hold near and dear to our hearts because they are really the greatest ever of all time? Well, we’re using this series as an opportunity to wax poetic about them. Recipe ...