10 Old-School Ingredients We Wish Would Make A Comeback

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Lard - While it has a bad reputation, lard is actually a flavorful and versatile cooking fat that was commonly used in traditional recipes.

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Tallow - Rendered beef or mutton fat, tallow was once a common cooking fat and is making a comeback due to its rich flavor and high smoke point.

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Bone Broth - A staple in traditional cooking, bone broth is rich in nutrients and adds depth of flavor to soups, stews, and sauces.

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Offal - Organ meats like liver, kidney, and heart were once valued for their nutrient density and flavor but have fallen out of favor in modern cooking.

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Suet - The hard fat found around the kidneys of cows and sheep, suet was traditionally used in puddings and pastry but is less common today.

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Rennet - An enzyme used to coagulate milk in cheese making, rennet was traditionally sourced from the stomach lining of calves but is now often replaced with microbial or vegetable rennet.

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Gelatin - Made from animal collagen, gelatin was once a common ingredient in desserts and aspic but is now less commonly used.

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Molasses - A byproduct of sugar refining, molasses was once a popular sweetener but has been largely replaced by refined sugar.

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Quince - A fruit similar to an apple or pear, quince was once prized for its fragrant aroma and used in jams, jellies, and desserts.

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Sassafras - The dried and ground leaves of the sassafras tree were once used to flavor teas and stews but are now banned in many countries due to safety concerns.

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