Did you grow up in a family that basically used one kind of oil to cook everything? Yeah, me too. And if you grew up in a Latino household like I did, chances are it was the same plastic, yellow, value size bottle that lasted for months (wink wink).

Ahh, those were the simpler times. Pre-internet and pre-overload of information. Now, with oils ranging from canola and extra virgin olives and coconuts to sesame seeds, it can get a little puzzling in the cooking oil department.

Luckily, we’ve teamed up with our friends at Mazola to give you a quick 101 on a few oils you should know to better guide your cooking needs:

Olive Oil: Ranging in flavor from buttery to nearly-bitter, olive oil is a common cooking oil that is best for sautéing, marinades, roasting and grilling.

Extra Virgin Olive Oil: Lower in acidity, this rich tasting oil is best for salad dressings, pastas, sauces and dipping.

Corn Oil: Neutral in flavor with a high smoke point, this all-purpose oil leaves your dish with its true flavor is best recommended for everything from sautéing and stir frying to baking and grilling.

Canola Oil: Also, neutral in flavor with a high smoke point, this versatile plant oil is best for baking, sautéing, and salad dressings.

Sesame Oil: A pillar in Asian cuisine, this nutty oil is a must-have for your favorite Asian marinades, stir-fries and dipping sauces.


Crab Salad with Plantain Chips

Try this exquisite crab salad with a tropical twist using plantain chips.


Rosemary Orange Biscuits

Once again the amazing guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares an easy and healthy recipe to make these flavorful biscuits — kids will love them!

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