Cooking oil can completely transform a dish, but using the wrong one can ruin it. While olive oil is a go-to for many home cooks, it isn't always the best choice. The reason? Its lower smoke point means it can burn at high temperatures, leaving food with an unpleasant, bitter taste.

For frying, searing or any other high-heat cooking, reach for neutral oils like canola, avocado or grapeseed instead. They can withstand hotter temperatures and deliver a cleaner, crisper finish. By matching the right oil to the right technique, you'll boost both flavor and texture in every meal.

Olive oil, for example, adds richness and depth to dressings and sautés as well as goodies like proteins and vegetables . But its smoke point is lower than other oils, making it a poor choice for high-

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