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 ...

Cooking sausages can be a bit of a minefield - sometimes they're juicy and perfect, and other times, they're dry and tough.

If you think fried chicken is inevitably greasy, you may be using the wrong type of oil for the job. This is the oil required ...

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, ...

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 ...

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 ...

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 ...

From avocado to olive oil, a professional chef breaks down which oils you should be using for frying, sautéing, and baking. Joey Skladany Joey is a writer/editor, TV/radio personality, lifestyle ...