Drippings are the juices, fats, and flavorful bits that fall from meat while it cooks. When a chicken roasts in the oven or a steak sizzles on the grill, these liquids collect in the pan below. They're a mixture of melted fat, meat juices, and caramelized bits that hold intense, savory flavor.

For centuries, cooks have treasured drippings because they make other foods taste amazing. Your grandmother might use turkey drippings to make gravy for Thanksgiving dinner, stirring them with flour and broth until they become a rich, smooth sauce. Roast beef drippings can transform plain mashed potatoes into something special. Some cooks save bacon drippings in a jar to use later for frying eggs or flavoring vegetables.

Before people had access to cooking oils from stores, drippings were a primary cooking fat in many kitchens. They were saved carefully and used to add flavor to countless dishes.