Certain smells cling to memory long after they’ve left the kitchen: bacon grease popping, cornbread baking and apples ...

See at Cnet "Cheese is often not vegetarian because of the use of rennet, which helps the milk coagulate and separate into ...

After butchering on the frontier, the oiliest, slimiest fat taken from the animal was carefully set aside and preserved for ...

Jeff Koehler's “The Spanish Mediterranean Islands Cookbook” is a love letter to islands off Spain's coast. The Washington ...

Take strozzapreti, or “priest-chokers.” This thick, hand-rolled pasta hails from central Italy and, depending on whom you ask ...

EXCLUSIVE: Stanley Tucci is heading back to Italy after Nat Geo renewed his docuseries Tucci In Italy for a second season.

Take a deep dive into the rich (and greasy) history of lard. Once a kitchen staple, then villainized, now making a comeback discover how this fat shaped food culture across generations.

Though many home bakers reach for the vegetable shortening in their cupboards, beef tallow or pork lard can offer a richer flavor in certain recipes. Beef tallow has also become a bit of a trendy ...

During the butchering process, the fat trimmed from the meat was put aside for rendering lard, which was done in a nearby iron cauldron. Lard was a product very important on the frontier.

A company is recalling over 6,000 pounds of pork and beef products after they were not properly inspected before being released for public purchase.