Author name: Harry Patel

If you’ve spent any time reading technical spec sheets for cooking oils, or dabbled in soap making, you’ve probably run

Seed oils have become one of the more heated debates in nutrition circles lately, with plenty of strong opinions and

Stand in front of the cooking oil shelf and you’ll usually see “vegetable oil” and “sunflower oil” sitting right next

Ask five different people what the best oil for frying, cooking, and baking is, and you’ll probably get five different

Groundnut oil doesn’t get nearly the attention that olive oil or coconut oil gets in Western kitchens, but walk through

A good vinaigrette lives or dies on the olive oil you pour into it. Unlike cooking, where high heat masks

Walk down any supermarket aisle and you’ll find a wall of cooking oils promising to be “heart healthy” or “cholesterol