Oils & Fats 1 article

Oils & Fats takes up cooking oils, spreads and fat-rich foods compared by fat profile, flavor, use and serving context. The editorial treatment can distinguish cooking oils, spreads, butter and other fat-rich ingredients by fat profile, flavor, serving size, culinary function, and appropriate kitchen use without collapsing the topic into cooking technique alone. The reader-facing aim is to explain the ingredient category and its nutrition and culinary roles; questions about heat, sauteing, roasting, or other oil techniques can then move to Cooking with Oils.