The cookbook: "Lard: The Lost Art of Cooking With Your Grandmother's Secret Ingredient," Editors of Grit Magazine (Andrews McMeel Publishing, $24.99). The recipe: I decided to make this recipe because ...

Add Yahoo as a preferred source to see more of our stories on Google. Also, when and how to use it. Liudmila Chernetska / Getty Images It might not be an ingredient you hear about very often today, ...

When it comes to the differences between beef tallow and lard, some are obvious -- and others you can only learn from experience. Fortunately, Food Republic was able to sit down with Greg Hozinsky, ...

Depending on the batch, lard's flavor can range from distinctly meaty to neutral and all-but flavorless. Leaf lard is highly prized and produces the whitest, most neutral-tasting fat, making it ideal ...

The name of this cookbook says it all. Yes, it is all about cooking with lard, or "The lost art of cooking with your grandmother's secret ingredient." My grandmother used lard sometimes and her food ...

At the beginning of every month, I make a fresh batch of lard. I swing by my local butcher shop and lug home bags of leaf lard, the ropey-looking section of pork fat that clings to the pig's kidney ...

Coast Packing Company, the leading supplier of animal fat shortenings in the Western United States, today announced the winners of its 9th Annual #LardLovers Recipe Contest. The competition invited ...

Also, when and how to use it. It might not be an ingredient you hear about very often today, but lard has been used in kitchens around the world for centuries—and for good reason. Lard is a versatile ...