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fats and oils ![click to hear : fats and oils click to hear : fats and oils](../../images/speaker-vert.gif)
Animal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods.
lard ![click to hear : lard click to hear : lard](../../images/speaker-vert.gif)
Pork fat; fatback is rendered into shortening whereas side pork (fat streaked with lean) provides lardons and bacon.
shortening ![click to hear : shortening click to hear : shortening](../../images/speaker-vert.gif)
Substance produced by rendering pork fat; it is used for the lengthy cooking of certain ragouts, and for frying and for making pastry.
margarine ![click to hear : margarine click to hear : margarine](../../images/speaker-vert.gif)
Fatty acid used as a substitute for butter; those made with vegetable oil contain no cholesterol.