oil
Chinese

Homemade Spicy Chili Crisp

Sohla El-Waylly
bravetart

Coconut Oil: A Versatile Fat That's More Than a Passing Fad

Stella Parks
Videos

Have Leftover Egg Whites? Make This Creamy, Yolk-Free Mayonnaise

Stella Parks
Eggs

Egg White Mayonnaise

Stella Parks
Techniques

A Mind-Blowing Technique for Cleaning Deep-Fry Oil: Use Gelatin

J. Kenji López-Alt
Techniques

Cooking With Olive Oil: Should You Fry and Sear in It or Not?

Daniel Gritzer

Does Mixing Oil and Butter Really Alter the Smoke Point?

J. Kenji López-Alt
Features

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

Niki Achitoff-Gray

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

Niki Achitoff-Gray
Features

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

Niki Achitoff-Gray
Taste Tests

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

J. Kenji López-Alt
Cocktail Science

What Happens When You Add Olive Oil to a Cocktail?

Kevin Liu
Deep-Fried

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

Kate Williams
The Food Lab

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

J. Kenji López-Alt
Sweet Finds

Sweet Finds: Stony Brook Roasted Squash Oils

Kathy YL Chan

350 Million Barrels: Why Food Waste Matters

Maggie Hoffman
Serious Heat

How to Make Chile Infusions

Andrea Lynn
The Food Lab

Basic Vinaigrette

J. Kenji López-Alt
Manhattan

In Pictures: Questionable Street Fair Food

Raphael