This old-school cooking fat is making a comeback—experts share how to use it for better browning, crispiness, and flavor.

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.

Beef tallow is rendered fat from any part of a cow. A butchery by-product, it’s related to but less locationally specific than suet, which is the fat that surrounds the organs of cattle or lambs. Like ...

Add Yahoo as a preferred source to see more of our stories on Google. a jar of beef tallow - MOUTASEM PHOTOGRAPHY/Shutterstock If you have an affinity for french ...

At the beginning of every month, I make a fresh batch of lard. I swing by my local butcher shop and lug home bags of leaf lard, the ropey-looking section of pork fat that clings to the pig's kidney ...