That bottle of extra virgin olive oil you drizzled on your salad last night? There's a decent chance it's not what the label ...

Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. I am the opposite of immune to a culinary gimmick. If you put a product in ...

Most of us fall back on the same lineup of oils—olive for everyday cooking, avocado when we need a higher smoke point, maybe ...

Amidst the looming specter of climate change, which jeopardizes crop yields and strains precious resources, one unlikely hero emerges from algae. Surprisingly abundant and remarkably versatile, algae ...

Olive oil has been called liquid gold thanks to its lush flavor and rich color, not to mention its high price. But another key reason it’s so prized is because of its health benefits. Olive oil is the ...

As I went about my normal culinary routine this week—scrambling eggs, searing chicken, and making a Sri Lankan shrimp curry when feeling particularly adventurous—I didn’t reach for my typical olive or ...

Plant oils are a common pantry staple often used for cooking practices like sautéing or frying vegetables, making sauces, drizzling onto pizzas, and preventing pasta from sticking together. Olive oil ...