Render / Rendering
A culinary term for melting and clarifying hard animal fat for cooking purposes. Rendering can be done by two methods: dry heat or wet heat. In both methods, the fat is slowly cooked until it melts and is then strained of impurities from the cooking process. If you were to render a rasher of bacon, or the fatty skin of a duck breast, you are extracting the fat which in turn allows the bacon / skin, to become crispy.