#cooking

The whole series boiled down to one page you can keep on the fridge: what to own, what to reach for, and what to leave on the shelf.

Even among the good oils, how one is made and how fresh it is decides whether it belongs in your kitchen, and the label is the last place to look.

How seed oils are really made, why the scariest stories about them are only half right, and what you should be afraid of instead.

For most of human history, people cooked in the fat that came off the animals they ate. They rendered it, kept it in a jar by the stove, and fried and roasted a

What the four types actually are, which fats to build on, which to minimize, and which to cut.