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Cooking Fats 101: What's Up With Saturated and Unsaturated Fats?

Niki Achitoff-Gray 18 comments

On a molecular level, all fats are composed of triglycerides—a compound of three fatty acids bound to a molecule of glycerol.

Wait, sorry, did your eyes just glaze over? Yeah, mine too. Let's start over.


Cooking Fats 101: What's a Smoke Point and Why Does it Matter?

Niki Achitoff-Gray 24 comments

One of the most important things you'll want to consider when picking out a fat is smoke point. But what is it and why does it matter? Here's what you need to know. More

Cooking Fats 101: What Makes Fats and Oils Essential to Cooking

Niki Achitoff-Gray 13 comments

Getting to know your fats can be a slippery business. If wading through the myriad bottles on supermarket shelves wasn't already a daunting task, then the latest word on saturated fats is enough to turn everything on its head. In this series, we'll be talking about what makes fats special, how to tell them apart, and how to pick the best one for the job. More

The Arbequina Oil From Séka Hills is My New Favorite Extra Virgin Olive Oil

Taste Tests J. Kenji López-Alt 8 comments

I was first introduced to the Arbequina extra-virgin olive oil from Séka Hills by Chef Jesse Ziff-Cool. It was an exceedingly simple dish: A smear of gloriously creamy goat cheese on a crouton with a little slice of fresh California fig, a couple of thyme leaves, a sprinkle of salt, and a drizzle of that oil.

That's a combination that's hard not to swoon over, but it was the olive oil that really blew my mind. Holy s*%t! I thought to myself. What is the gorgeous stuff? And how could something with such a mild flavor still taste so good?


What Happens When You Add Olive Oil to a Cocktail?

Drinks Kevin Liu 11 comments

Now, before you freak out, hear me out. I did a double take too when I first heard about using olive oil in a cocktail. For one thing, oil and water don't actually mix, right? No, they don't, but that's where the fun comes in. More

Andy Ricker's Naam Man Hom Daeng (Shallot oil)

Serious Eats Kate Williams Post a comment

Use the oil from frying shallots to baste Andy Ricker's Whole Roasted Young Chickens from his new Pok Pok cookbook. Use the fried shallots on top of salads, stir-fries, noodles, or eat for a snack. More

Ask the Food Lab: How Many Times Can I Reuse Fry Oil?

The Food Lab J. Kenji López-Alt 26 comments

There's no hard and fast rule for how many times you can reuse fry oil, but here are some ways to prolong the lifespan of your oil and identify when it needs to be replaced. More

Sweet Finds: Stony Brook Roasted Squash Oils

Sweets Kathy YL Chan Post a comment

Savory sweets are hardly new, but Finger Lakes-based Stony Brook takes it up another level with their new line of squash oils. Each of the five nutty oils (Acorn, Kabocha, Delicata, Butternut Squash, and Pumpkin Seed) is composed of the oils from the roasted squash seeds and nothing else. The roasted pumpkin seed oil is incredible when drizzled over a simple scoop of vanilla ice cream and finished with a touch of Maldon salt. More

350 Million Barrels: Why Food Waste Matters

Maggie Hoffman 23 comments

Wasting food means wasting energy. How much? A study published in this month's issue of the journal Environmental Science and Technology found out: roughly 350 million barrels of oil. More

How to Make Chile Infusions

Serious Heat Andrea Lynn 12 comments

Infused vinegars were all the rage at last week's Fancy Food Show in New York City. But why buy chile-infused products, when it's just as easy to make them at home and control how much heat you want from the chiles? Take the smokiness from anchos, the fire of Thai chiles or the sweetness from red bell peppers. Other spices or seasonings can be added as you please, and the overall price will be considerably less. And why stop with just vinegar? Infuse oil, honey or alcohol too. Here are the basics for chile infusions. More

Basic Vinaigrette

Serious Eats J. Kenji López-Alt 9 comments

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become... More

In Pictures: Questionable Street Fair Food

New York Raphael 10 comments

Fire burn, and cauldron bubble. Spotted at a street fair on University Place in Manhattan on Saturday, April 26. After the jump, more delicious evidence of fried chicken, done wrong.... More

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