Tips for Cooking With Fats and Oils
Why Cook With Fat, Anyway?
What's a Smoke Point?
Avoid a Grease Trap
Best for Baking
Light-Duty Oils
On Top of a Salad
EVOO vs. Regular Olive Oil
For the Perfect Sauté
Don't Guess: Measure the Oil
When a Spritz Will Do
Fats for Flavor and Flakiness
Salted vs. Unsalted Butter
Butter, but Better
IMAGES PROVIDED BY:
(1) Healthy Food Images
(2) Dave King / Dorling Kindersley
(3) Funkystock / Pixtal
(4) Ally T / Flickr Collection / Getty
(5) Maximilian Stock Ltd.
(6) Image Source
(7) ZenShui / Michele Constantini
(8) Andrew Scrivani / Healthy Food Images
(9) istockphoto
(10) Daniel Hurst / Pixtal
(11) Paul Poplis / FoodPix
(12) Steve Taylor / Stone
(13) Carol R. Vanselow / age fotostock
SOURCES:
Academy of Nutrition and Dietetics: "The Differences Between Olive Oils," "Olive Oil: Fruity, Flavorful … and Confusing."
Cleveland Clinic: "Heart-Healthy Cooking: Oils 101."
Paula Figoni, culinary nutrition professor, Johnson & Wales University.
Frankel, E. Journal of Agricultural and Food Chemistry, Feb. 9, 2011.
Innis, S. The Journal of Nutrition, April 2007.
Joachim, D. The Science of Good Food: the Ultimate Reference on How Cooking Works, Robert Rose Inc., 2008.
David Kamen, chef/instructor, Culinary Institute of America.
University of California at Davis: "What Is Extra Virgin Olive Oil?"
University of Nebraska at Lincoln: "Make an Olive Oil Salad Dressing."