Photos of Wet, Sweaty Men Climbing a Lard-Smothered Monument
Photographer Ben McNutt captured the annual Herndon Climb at the United States Naval Academy.
Lard Biscuits Recipe
Every Southern grandma knows that lard makes for the tenderest biscuits.
The March Madness of Fast Food
After spending several days sprawled out watching men on TV throw a ball at a hole in an effort not to get eliminated from a competition, I decided to subject the glorious fast food restaurants of America to a similar contest. I seeded 64 of our most...
How to Make the Best Biscuits You'll Ever Eat
At some point this weekend, it will be time to wipe the crusty saliva from your mouth and attempt to achieve greatness. We've decided to speed up the process and help you make brunch.
Dress Your Savory Tart in Flowers and Fat
There are endless possibilities when it comes to pie. But don't limit yourself to sweets—whip up this ricotta-filled savory tart with a pork-fat crust and a topping of fresh herbs and flowers.
These Quick Breads Are Going to Make Your Sunday Morning Magical
Baking yourself a quick batch of vegan blueberry muffins or easy lard biscuits is the perfect edible achievement for a weekend morning.
Pork Rillettes Recipe
Luscious, spreadable pork.
Probiotics Could Protect Bacon-Eaters from Weight Gain
Researchers have found that replacing the gut bacteria of mice on a diet of lard with that of mice on a diet of fish oil prevented them from gaining weight. The details aren't too pretty, though.
Win a Copy of 'Voracious,' Cara Nicoletti's Delicious New Book
Win a copy of Voracious, a new book from chef/author Cara Nicoletti that explores the overlap between classic literature and amazing food.
Your Next Flight Out of LAX Could Be Fueled By Beef Fat
AltAir Fuels is a company based in the LA area that’s currently retrofitting a Paramount, California tallow refinery to produce jet fuel from beef fat.
Casero-Style Tamales Recipe
Bring Mexico into your kitchen with these squash and cheese-filled tamales.
How to Get an Education in Meat
When one Brooklyn chef was dissatisfied with the available meat offerings, he looked to a small, one-year-old company based in Pennsylvania for delicious, humanely slaughtered animals with signature flavor profiles.