Cooking With Fats: the Good, the Bad, and the Downright Gorgeous Guest: Andrea Chesman, editor and author, "The Fat Kitchen, How to Render, Cure & Cook with Lard, Tallow & Poultry Fat," "The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More, among many more  Animal fats make better food, and are actually healthier in many ways than the vegetable substitutes we have been using for years. Why is Grease So Tasty? Guest: George Motz, author, "The Great American Burger Book: How to Make Authentic Regional Hamburgers at Home" Lard and tallow have been a part of fast food for generations. Here's why they're so much tastier than the vegetable oils that often replace them.  Better with Butter Guest: Elaine Khosrova, food writer and founding editor of "culture," a national magazine about cheese Butter has made a comeback. The reasons we had for thinking it unhealthy were based on questionable science, and there is so much to be loved in good old butter. There are hundreds of sorts of butter, and it has a facinating history around the world.