Lard Is Back In The Larder, But Hold The Health Claims

What secret ingredient makes the pie crust so crisp and flaky? If you're from the Midwest, you may have guessed: Lard. The pig fat reviled for decades as supremely unhealthy is undergoing a lipid rehabilitation by American chefs and home bakers.

Think lardo, the cured pork fat served in thin slices on bread that's served from the kitchens of trendsetting chef Mario Batali. And farmers markets increasingly sell lard rendered from heritage pigs so you can try a fancy version at home.

And a new cookbook, "Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient", tries to make the case that the world is ready to once again enjoy lemon nut cookies and buttermilk pound cake made with lard. They even suggest it might be good for you, or at least not as bad for you as other stuff.

But, really?

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