Framed first as diet villain, now culinary hero, fat has made quite the comeback.
A Healthy Guide to Fats
The subject of fat comes up every day in the Cooking Light Kitchen. As we test and taste recipes, we find ourselves asking more questions: How much oil is absorbed? Why can't we have the skin? When is butter a better option? Can we deep-fry this? Some questions are easily answered, while others leave us scratching our heads.
To tackle these issues Test Kitchen veteran Robin Bashinsky and our resident nutrition editor Sidney Fry joined forces to marry the best of fat's culinary uses with sound nutritional advice. What follows here is an in-depth master class on fat—best practices for the healthy cook, most delicious uses for food lovers, and some surprising findings that just might change the way you cook with this incredible, indispensable ingredient.