Have you ever come across the term "smoke point" when reading a recipe? It's not how you get smoky flavor into your food. Smoke point is the temperature at which a fat, such as oil or tallow, begins ...

We hate to break it to low-maintenance cooks, but when it comes to cooking with oil, temperature really does matter — more specifically, the smoke point. But what does this even mean? In the simplest ...

Olive oil retains most of its nutrients when used at or below 375°F. Reserve high-quality, delicately flavored olive oils for raw applications like salad dressings. Use avocado, canola or grapeseed ...

Cooking oils are naturally high in fat, an important macronutrient that provides us with long-lasting energy, helps the body absorb vitamins, and supports heart and brain health. Given their high fat ...