Olive oil, fundamental to good living in the Mediterranean region and beyond, is a healthy, delicious ingredient that's now easier than ever to include in everything from salads and pasta to sautés ...

From avocado to olive oil, a professional chef breaks down which oils you should be using for frying, sautéing, and baking.

Olive oil retains most of its nutrients when used at or below 375°F. Reserve high-quality, delicately flavored olive oils for raw applications like salad dressings. Use avocado, canola or grapeseed ...

Ancient Greeks dubbed olive oil “liquid gold” and the “great healer.” The Mediterranean staple has been revered by doctors and chefs for centuries for its medicinal and dietary benefits. Enamored with ...

We taste-tested 13 extra-virgin olive oils to determine the healthiest (and best-tasting) options. (Laura Williams) Oils and fats — they get a lot of press. Sometimes good, sometimes bad. But that ...

Cooking without fat is doable, but not fun. Not only does fat equal flavor, it promotes browning, helps seasonings cling, and keeps food from sticking to the pan. There is an overwhelming number of ...

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

Scent and taste are essential to identifying whether olive oil is still good. "Rancid oil will smell and taste like crayons, Play-Doh, Band-Aids, or stale nuts," Mori explains. "This is surprisingly ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage ...

Buttercream & Olive Oil offers 27 European-inspired cooking classes featuring organic ingredients and sustainable practices ...