08 Apr
Cooking oils bubble over with increasing choices. Here’s a guide
By Christopher Markuns, Cooking oil used to be so simple. There was vegetable and there was olive. Today, simplicity has been supplanted by overwhelming options that can trigger almost comedic dilemmas. Dressing a salad? Will it be almond oil or walnut? Grapeseed is good. So is hazelnut. And if frying is on the menu, canola […]
