Marinades, dry rubs, seasonings, and brines can all make pork chops delicious, but so can this often overlooked cooking fat.

Add Yahoo as a preferred source to see more of our stories on Google. Also, when and how to use it. Liudmila Chernetska / Getty Images It might not be an ingredient you hear about very often today, ...

Depending on the batch, lard's flavor can range from distinctly meaty to neutral and all-but flavorless. Leaf lard is highly prized and produces the whitest, most neutral-tasting fat, making it ideal ...

The cookbook: "Lard: The Lost Art of Cooking With Your Grandmother's Secret Ingredient," Editors of Grit Magazine (Andrews McMeel Publishing, $24.99). The recipe: I decided to make this recipe because ...

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 ...

Dear Dr. Blonz: I use pork fat to fry chicken and steaks. I find the taste infinitely superior to butter for most cooking needs, and it's not harming my cholesterol in the least. I attribute this to ...

Lard was once widely vilified but is now seen as a healthier fat. — 123rf As a food science writer, I often get asked about why pork fat is now considered so healthy, after decades of vilification as ...

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.