Lindsey DeSoto, RD, is a nutrition writer, medical reviewer, and registered dietitian who helps clients improve their diet for health-related reasons. Her writing covers a variety of topics, including ...

Move over, canola and extra-virgin olive oil—supermarkets are now brimming with an ever-expanding repertory of oils to cook with: grapeseed, avocado, toasted sesame, ghee, and many more. The variety ...

Cooking oils are naturally high in fat, an important macronutrient that provides us with long-lasting energy, helps the body absorb vitamins, and supports heart and brain health. Given their high fat ...

Time and time again, we're told that olive oil is the end-all, be-all of cooking oils. Of course, we all love our EVOO-- what's not to love about its rich, peppery flavors, nutritional benefits, and ...

There are so many cooking oils to choose from that it can make your head spin. There's the commonplace olive oil, as well as the pricey avocado oil, coconut oil, which you have to use on low heat, and ...

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 ...