At some time in the kitchen, you’ve likely seen cooking oil smoke and burn. Watching that smoke billow is an unpleasant sight and smell, forcing you to turn on the exhaust fan and rush to open the ...

Choosing the right cooking oil can make all the difference in how your dish turns out, especially when it comes to heat. One key factor to consider is the oil's smoke point, the temperature at which ...

Have you ever come across the term "smoke point" when reading a recipe? It's not how you get smoky flavor into your food. Smoke point is the temperature at which a fat, such as oil or tallow, begins ...

It used to be so simple: shortening, butter and lard were all you needed to make food taste good. But then we discovered that too much fat was bad, and cooking oils got complicated. The latest ...

Chelsea Rae Bourgeois is a health writer and registered dietitian nutritionist with over eight years of experience in the clinical setting. Her writing covers nutrition and overall health topics, ...