Beef tallow has surged in popularity, but what about lard? We take a look at the nutrition info of both animal proteins to ...

Read more from Slate’s Food issue. Wait long enough and everything bad for you is good again. Sugar? Naturally better than high-fructose corn syrup. Chocolate? A bar a day keeps the doctor away.

Baking biscuits might seem simple, but there are a few things that set Southern biscuits apart. Dolly Parton shares her ...

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 ...

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 ...

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 ...