I was eager to try Grandfather Carrot Cake since I heard that the stall uses pork lard at the customer’s behest. Ever since ...

A study investigating the use of lard-derived diacylglycerol (DG) as a fat replacer on the flavor characteristics of frankfurters detected 50 volatile compounds in the samples analyzed using gas ...

Pork belly is all about balance between fat, meat, and texture. This approach shifts focus away from skin crunch. The payoff ...

Grist reports on Dawn, a Yorkshire pig, whose fat contributes to plant-based meat alternatives, blending plant proteins with ...

Whether you prefer flour or corn tortillas, knowing what to buy is important. We asked six chefs for their top tortilla ...

There are several ways to cook pulled pork, and whether you should brown your meat beforehand is a question that sparks ...

Making great pork chops is much easier than you think. However, you first need to unlearn this outdated guidance to ensure ...

Turkey bacon is a confusing concept, mostly because it's obviously not bacon. Still, it can be pretty tasty, so you may enjoy ...

Lard—rendered pork fat—was once a kitchen staple, prized for its ability to create flaky pastries and rich flavors. Over time, it was replaced by vegetable shortening and oils, which were marketed as ...

Dawn, the Yorkshire pig, is quite tasty. But don’t worry. She’s doing perfectly fine, traipsing around a sanctuary in upstate New York.

This recipe is for Stuffed Pork Tenderloin with Leeks, Bacon, and Cranberries from the food section of The Boston Globe.