Why a Can of Lard is Still the King of My Kitchen
If you ever go poking around within an old-school Southern pantry, you're almost going to find a sturdy can of lard tucked away near the flour and the cast iron pans. For a few decades, this stuff was treated like the villain in the dietary horror movie, but if you talk to anyone who actually knows their way around a biscuit, they'll inform you that those years of lard-shaming were an enormous mistake. Honestly, the greater I cook, the greater I realize that my grandmother wasn't just being old-fashioned—she was onto something that modern food science is finally starting to admit. ...