This process involves adding hydrogen to unsaturated fats—which are liquid at room temperature, such as vegetable oil—to make trans-fat, which is shelf-stable and solid and room temperature.

Natural sulfur compounds promote heat-induced trans-isomerization of unsaturated fatty acids in vegetable oil during the cooking process.

What is beef tallow? Beef tallow is simply rendered animal fat. It's created by slowly cooking parts of a cow over low heat until the fat separates from the meat tissue.

Looking for the best venison backstrap recipe? This guide to cooking venison loins features the ultimate collection of delicious recipes.

To celebrate the 10th anniversary of New York Times Cooking, we published “ Our 50 Greatest Hits, According to You,” a small slice of a decade-old recipe database.