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 ...

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 ...

Editor's note: This story was written by former Foodday staff writer Leslie Cole and first published in The Oregonian By Leslie Cole My name is Leslie and I'm a lardaholic. Well, more like an ...