Many critics promote swapping seed oils for animal fats like butter, beef tallow and lard. Just two decades after the fat-free era of the early 2000s, people are now fighting about which fat is best.

You butter beware — that innocent little rectangle could be melting your chances at longevity. Swapping butter for these fats lowers your risk of dying by 17% Skip to main content ...

After inquiring about trans fats at supermarket and restaurant bakeries and receiving unsatisfactory response, I devised a blind fat taste test. I baked identical pies, with the same filling ...

Butter's growing popularity — consumption has risen 25% in the last decade — coincides with more understanding about the health hazards of its processed counterparts.

Editor's note: Nationally recognized nutrition expert Marion Nestle answers readers' questions in this column written exclusively for The Chronicle. E-mail your questions to [email protected] ...

FAT-WASHING—A SIMPLE AND clever technique for getting certain flavors into cocktails—took the form of bacon flavoring for many years. We’d see bacon-washed vodka in Bloody Marys and bacon ...

Butter, derived from dairy milk, is mainly saturated fat, and the main saturated fats are palmitic acid (about 31%) and myristic acid (about 12%). Studies have shown these raise blood cholesterol ...

And palm oil is naturally high in saturated fat. I’d say that half-gram of saturated fat in your peanut butter stabilized with hydrogenated oil is not much to worry about. Barbara Intermill is a ...

Are seed oils, such as canola and soybean oil, or animal fats, such as butter or tallow, healthier for you? Experts reveal the benefits and risks.