And it's probably already in your pantry.

Air-frying and baking showed better nutrition and sensory attributes compared to deep frying. Olive oil is considered ...

Don't want your home-cooked food to taste burned and greasy? Using oil with a high smoke point is key, and one type takes the ...

The United States Department of Agriculture forecasted that Americans will consume 5.3 billion pounds of canola oil in 2025, and consumers are still unaware of its health risks. Kick canola to the ...

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 ...

A seasoned chef talks about the importance of ghee and mustard oil in cooking, asserting they are healthy fats rich in ...

Plenty of people use cooking oil to season their cast iron pots and pans, but is it really the best choice? Our expert has ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage ...

Chelsea Rae Bourgeois is a health writer and registered dietitian nutritionist with over eight years of experience in the clinical setting. Her writing covers nutrition and overall health topics, ...