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 ...

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 ...