Once a staple in American cooking, this fat is making a comeback.

From Native American cooking to French fries to modern biodiesel, beef tallow has been part of our kitchens - and beyond - for centuries. Tallow is the liquid shortening rendered from slowly cooking ...

Beef tallow is the fat around a cow’s organs that’s been rendered (melted) and strained to remove any leftover meat or tissue and cooled to room temperature. Once it’s cooled, beef tallow is whitish ...

When I was growing up, my mom, grandmother and aunt rendered the fat from pork bacon and poured it into a coffee can on the stove. They used it to flavor green beans, fry chicken and grease the cast ...

Here are the pros and cons.

If you're wondering why your french fries don't taste the same as a restaurant's, it may have less to do with the potatoes and more to do with the fat you cook them with. Smashburger, Steak n' Shake, ...