Ingredients

Rice bran oil is a versatile oil with a high smoke point, and a great option for frying and roasting. Here’s how to select it.

All about chicken fat, a.k.a. schmaltz, and its countless uses in the kitchen.

Duck fat is prized by chefs for its rich, savory flavor. Learn why.

Beef tallow is back in stock — and in favor. Here’s what to know about it.

Lard is making a comeback in kitchens around the world. Here’s why — and how to use it.

Butter adds flavor and richness to your dishes like no other fat or oil. Here’s how to choose the right one for every recipe.

Soybean oil is affordable, neutral-tasting, and widely available. But should you really cook with it? Here’s what to know.

Corn oil is one of the more common oils on supermarket shelves and in pantries. Here’s what you need to know about it.

Canola oil is a staple in many kitchens. But do you know how to select, store, and use it?

Sunflower oil gets a bad rap, but it’s not as bad as you think. Here’s how to select and make the most of it.

Flaxseed oil is great for drizzling on salads, but not for deep-frying or high-heat cooking. Learn when to use it and when to skip it.

Grapeseed oil is a mild, versatile, and affordable oil you’ll want to have in your pantry. Here’s what you need to know about it.

Avocado oil is a heart-healthy oil suitable for high-heat cooking. But the good ones can be hard to pick out. Here’s what to look for.

Olive oil is a staple of the Mediterranean diet. But not all olive oils are created equal. Here’s everything you need to know.