What secret ingredient makes the pie crust so crisp and flaky? If you're from the Midwest, you may have guessed: Lard. The pig fat reviled for decades as supremely unhealthy is undergoing a lipid ...

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 ...

Lard is a type of semisolid fat that’s widely used in baking and cooking to give foods a rich flavor and creamy texture. However, it’s also high in saturated fat and made from pork, a meat that people ...

Add Yahoo as a preferred source to see more of our stories on Google. Lard is often overlooked in the dairy aisle but it has some surprising health benefits. (Getty Images) (Moyo Studio via Getty ...

Ron Silver, the owner of Bubby's restaurant in Brooklyn, recently put a word on his menu you don't often see anymore: lard. The white, creamy, processed fat from a pig. And he didn't use the word just ...

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 ...