Serious Eats on MSN
This Centuries-Old Cooking Fat Is Quietly Making a Comeback. Is It Better Than Butter?
This versatile fat makes my tamales, fried chicken, noodles, and baked goods so much better.
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Flakier Pie Crusts, Crispier Fried Chicken, Richer Noodles—This One Ingredient Does It All
This versatile fat makes my tamales, fried chicken, noodles, and baked goods so much better. Depending on the batch, lard's flavor can range from distinctly meaty to neutral and all-but flavorless.
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 ...
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