fats and oils [1]![click to hear](/images/speaker.jpg)
Animal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods.
sesame oil ![click to hear](/images/speaker.jpg)
Very popular in Asian cooking and characterized by its rich delicate toasted-nut flavor; it is not well suited to high temperatures.
corn oil ![click to hear](/images/speaker.jpg)
Has relatively little flavor or odor; one of the most ubiquitous oils, used for cooking, frying and seasoning foods.
peanut oil ![click to hear](/images/speaker.jpg)
Heat-resistant, mild-tasting oil equally well suited to frying and to dressing salads.
sunflower-seed oil ![click to hear](/images/speaker.jpg)
This delicately flavored oil is the main ingredient in margarine and dressings; it is also used for frying sweet foods.
olive oil ![click to hear](/images/speaker.jpg)
This extract derived from olive pulp is essential to Mediterranean cooking, both for preparing and seasoning recipes.