Fats & Oils

This vegetable oil has become a kitchen standard. But what kind of plant is canola, anyway?

 I’ve heard buzz about the health benefits of coconut oil. Can I sauté with it in place of vegetable oil?

What is olive pomace oil and how does it differ from regular or extra-virgin olive oil?

Do the new shortenings without trans fats work as well as the old ones for pie crust?

Can you substitute natural peanut butter with no added sugar for the sweetened stuff in recipes?