No, ma'am, I don't even use lard anymore.

Others use lard, or animal fats.

It is common to use lard or suet here because they have a coarse, crystalline structure that is very effective.

In those days she would have used lard, but I have substituted light olive oil (you can also use safflower or peanut oil).

"One of my grandmothers lived on a farm, and she made the best pies using lard, with no thought of an alternative."

Flying in the face of nutritional correctness, he uses lard, custom-rendered by a local butcher at high heat to give it more intense flavor.

They improvise by using less lard and more broth for a lighter, less cholesterol-laden masa.

"We could use lard," I suggested dubiously.

Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles.

When the first rumblings reached the colonial authorities in January, a prompt order exempted sepoys from using lard.