Sometimes when heating up frying oil, slow and steady wins the race.

Is it true that getting salt in frying oil is bad?

Most recipes that call for creaming butter and sugar ask for softened butter. Is it OK to start with cold butter and just cream it longer?

Creamy emulsifications are just a spin away when you trade the whisk for an immersion blender.

Gourmet shops sometimes carry ­several different types of truffle oil, some of which are labeled “natural.” Should one seek out natural truffle oil?

How well does coconut oil perform in recipes?

Even when stored in an airtight container in a dark cupboard, used frying oil can taste fishy and stale after more than a month. Is there a better way to store…

As it turns out, flour might not be the best solution for sticky dough.

How can you mellow out extra-virgin olive oil so it can be used in place of "pure"?

We tested four methods for removing burnt-on oil to see if we could really do it without resorting to harsh chemicals.

Some grocery stores carry "light" olive oil. Does it have fewer calories than regular olive oil?

What is "super-high-density planting"?

What is olio nuovo, and is it worth ordering?

Here's a hands-free method to keep your bowl in place.

Can you substitute another type of oil for recipes that call for a small amount of vegetable oil?

Moving them off the kitchen counter is only the first step. Here's how to prolong the life of the oils in your kitchen.

How does Pam Professional Heat match up to the original Pam cooking spray?

We explain olive oil's bitterness when mixed in a food processor.

When refrigerated, why do certain oils (like olive) become solid and others (like canola) don't?

Roux is often made with butter. Is oil an acceptable substitute?

Is there a difference between coconut milk and coconut cream? And what about cream of coconut?

With these ingredients in the mix, marinating can enhance juiciness and add complexity to steak, chicken, and pork.