In this episode ofThis Old Baker, host Kim Artlip dives into the surprising comeback of lard and beef tallow in modern kitchens. Once staples in cooking and baking, these traditional fats were pushed aside in favor of processed oils—but now, they’re making a well-deserved return.

Kim explores the history of these fats, their superior flavor, and their emerging health benefits compared to industrial seed oils. She also discusses how lard and tallow promote sustainability through nose-to-tail cooking while offering a budget-friendly alternative to expensive oils.

Listeners will learn practical ways to incorporate these fats into their everyday cooking, from making flaky pie crusts to frying the crispiest foods. Kim also shares her personal experiences using these old-school ingredients and how they’ve transformed her cooking.

If you’re curious about embracing traditional fats and rediscovering their culinary magic, this episode is a must-listen! Tune in and join the conversation about bringing back these flavorful, sustainable, and nutritious kitchen essentials.