The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.

Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.

Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.

The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.

I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.

The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.

If my wife made childhood obesity her mission and I signed a law making 1/8 cup of tomato paste a vegetable, I'd be sleeping on the sofa.