Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and youll remember that you do too once yo

Fat: such a little word evokes big responses. While ‘fat’ describes the size and shape of bodies, our negative reactions to corpulent bodies also depend on

Rob Grant's new novel is a revelation. After INCOMPETENCE we would all have expected a killingly funny satire. And in its satire of our obsession with body imag

A biochemist shows how we can finally control our fat—by understanding how it works. Fat is not just excess weight, but actually a dynamic, smart, and self-su

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of