Lard brings to mind traditional meals like flaky pie crusts and fresh Mexican tamales. For many people, it’s also associated with negative health effects such as heart disease, which is why lard has ...

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 ...

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 ...

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 ...

Praise the lard! You heard right. Lard is not the villain it’s been made out to be. But there is a catch: It has to be home-rendered. Commercial lard is what has given this flavorful fat its bad name.

Lardo bruschetta from Tuscany—it's all about simple pleasures. I mean, seriously good stuff. This bruschetta recipe uses ...

There are certain truths we hold dear when it comes to good manners. One of the most basic is that when you are a guest in ...

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 ...

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.

Ok, let's try to figure out where your pie went wrong. So you didn't make enough dough and, as you (hilariously) said, it sat on the pie filling like a yarmulke. But I think the real problem was ...