Schmaltz (Rendered Chicken Fat)
Cooking Fats 101: What's Up With Saturated and Unsaturated Fats?
Cooking Fats 101: What's a Smoke Point and Why Does it Matter?
Cooking Fats 101: What Makes Fats and Oils Essential to Cooking
How to Make Clarified Butter
The Nasty Bits: Fat Is Flavor (Salad with Bacon and Egg & Spaghetti Carbona...
Contest Winners: Cook the Book: 'Fat'
Cook the Book: Bacon Fat Spice Cookies
Cook the Book: Cassoulet
Cook the Book: Grilled Steak with Red Wine Sauce and Bone Marrow
Boston-Style Baked Beans
Cook the Book: Duck Rillettes
Cook the Book: Spicy Buttered Popcorn
Cook the Book: 'Fat'
Why You Should Eat Animal Fat, Interview with Jennifer McLagan
'White Art in the Meat Food Business'
Photo of the Day: Fat in the Fridge
Michael Ruhlman: 'Fear Not Salt and Fat'
Bruni Praises the Lard