Should You Use Lard Instead of Butter When Making a Pie Crust? Does it make the flakiest, most flavorful pastry? It depends who you ask. Ask a random sampling of pastry chefs, bakers, and home cooks ...

Connecticut farmer Kate Bogli and some of her livestock. (Photo by KATE ROY) If you ask a home cook today if they have ever made their own lard from a pig, you can probably expect an emphatic “no.” It ...

Add Yahoo as a preferred source to see more of our stories on Google. Photo credit: Maximilian Stock Ltd. Lard brings to mind traditional meals like flaky pie crusts and fresh Mexican tamales. For ...

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 ...

This versatile fat makes my tamales, fried chicken, noodles, and baked goods so much better. Depending on the batch, lard's flavor can range from distinctly meaty to neutral and all-but flavorless.

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 ...

KNOXVILLE, Tennessee — My stomach is rumbling. Well, not really rumbling so much as gurgling, burbling, growling, and I could swear it just made a barking kind of noise. (Frankly, the barking has me a ...

I grew up in the South, where every home cook I admired kept a can of bacon grease in the refrigerator. That grease was used to launch many fine dishes. One friend's mother made biscuits with butter ...