Perfectly fried eggs, fluffy pastries...heck, just spread it on toast! Forget everything you think you know about lard.

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 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 ...

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.

A mix of well-marbled beef and pork cuts on boards - Sarapulsar38/Getty Images When it comes to the differences between beef tallow and lard, some are obvious -- and others you can only learn from ...

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.

We teamed up with nutritionist McKel Hill, MS, RD, LDN from Nutrition Stripped to give us some friendly feedback on how we’re doing in the snack department. Are they good for us? Could they be better?

There’s a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to ...