Fats & Oils

28 Helpful Cooking Tips

When to Heat Frying Oil Lower and Slower
Sometimes when heating up frying oil, slow and steady wins the race.
Published: August 2020
The Easiest Way to Clean and Reuse Frying Oil
The Easiest Way to Clean and Reuse Frying Oil
Here's a quick way to remove solids from used frying oil.
Published: September 2018
Salt and Frying Oil
Is it true that getting salt in frying oil is bad?
Published: May 2014
Helping Chocolate Keep Its Temper
Helping Chocolate Keep Its Temper
Traditional tempering techniques can be fussy and time-consuming, so we developed a far easier approach.
Published: November 2013
Cold vs. Softened Butter for Creaming
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?
Published: July 2013
Blooming in Oil for Flavor
Blooming in Oil for Flavor
Blooming spices or herbs in fat before the liquid goes into the pot can extract far more flavor than by simply simmering these ingredients in water.
Published: January 2013
Creamy Emulsifications with an Immersion Blender
Creamy emulsifications are just a spin away when you trade the whisk for an immersion blender.
Published: January 2013
The Truth About Truffle Oil
Gourmet shops sometimes carry ­several different types of truffle oil, some of which are labeled “natural.” Should one seek out natural truffle oil?
Published: January 2013
Cooking with Coconut Oil
How well does coconut oil perform in recipes?
Published: July 2012
Storing Used Frying Oil
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…
Published: September 2011
Oil Before You Knead
As it turns out, flour might not be the best solution for sticky dough.
Published: July 2011
The Ultimate Way to Season Cast Iron
The Ultimate Way to Season Cast Iron
We'd seasoned our cast iron the same way for years. But when we heard about a new method that creates a slick surface so indestructible that touch-ups are almos…
Published: January 2011
Mellowing Out EVOO
How can you mellow out extra-virgin olive oil so it can be used in place of "pure"?
Published: January 2011
Removing Burnt-On Oil
We tested four methods for removing burnt-on oil to see if we could really do it without resorting to harsh chemicals.
Published: September 2010
"Light" Olive Oil
Some grocery stores carry "light" olive oil. Does it have fewer calories than regular olive oil?
Published: March 2010
Fresh Off the Press
What is olio nuovo, and is it worth ordering?
Published: September 2009
Faster, Cheaper—and Fresher Oil
What is "super-high-density planting"?
Published: September 2009
Stabilizing the Whisking Bowl
Here's a hands-free method to keep your bowl in place.
Published: September 2009
Expeller-Pressed Oil
Expeller-Pressed Oil
How does expeller-pressed canola oil differ from regular canola oil, and is it worth the added expense?
Published: September 2009
Oil Change for Baking
Can you substitute another type of oil for recipes that call for a small amount of vegetable oil?
Published: July 2009
Used Fryer Oil
Published: May 2009
Keeping Olive Oil and Other Oils Fresher Longer
Moving them off the kitchen counter is only the first step. Here's how to prolong the life of the oils in your kitchen.
Published: March 2009
High-Heat Cooking Spray
How does Pam Professional Heat match up to the original Pam cooking spray?
Published: March 2008
Testing Olive Oil's Bitter End
We explain olive oil's bitterness when mixed in a food processor.
Published: March 2009
Cloudy Olive Oil
When refrigerated, why do certain oils (like olive) become solid and others (like canola) don't?
Published: March 2009
Roux Replacements
Roux is often made with butter. Is oil an acceptable substitute?
Published: March 2009
Coconut Products
Is there a difference between coconut milk and coconut cream? And what about cream of coconut?
Published: January 2000
Marinade Must-Haves
With these ingredients in the mix, marinating can enhance juiciness and add complexity to steak, chicken, and pork.
Published: June 2009