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fats and oils
Animal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods.
Very popular in Asian cooking and characterized by its rich delicate toasted-nut flavor; it is not well suited to high temperatures.
Has relatively little flavor or odor; one of the most ubiquitous oils, used for cooking, frying and seasoning foods.
Heat-resistant, mild-tasting oil equally well suited to frying and to dressing salads.
This delicately flavored oil is the main ingredient in margarine and dressings; it is also used for frying sweet foods.
This extract derived from olive pulp is essential to Mediterranean cooking, both for preparing and seasoning recipes.