When it comes to cooking oils, the choices seem endless. Among the many options available, cashew oil and canola oil have gained popularity for their unique qualities and potential health benefits. In this article, I'll explore the differences between cashew oil vs canola oil and help you decide which one is the best fit for your kitchen. So, let's dive in! Comparing cashew oil vs canola oil Cashew oilCanola [...]

With so many different oils on the shelves, it can be tough to figure out which one to use for cooking, baking, or salads, and which ones to avoid. So, let’s start with the basics and compare soybean oil vs canola oil. Comparing soybean oil vs canola oil Soybean oilCanola oilSolid or Liquid?LiquidLiquidSmoke Point (Fahrenheit)450-475 degrees225-445 degreesPrimary FatPolyunsaturatedMonounsaturatedTasteNeutralNeutralGood [...]

Rice bran oil and canola oil are two popular cooking oils, but how do they compare? And which one should you use? In this article, I'll explore the differences between these two oils, their best uses in the kitchen, and their nutritional profiles, and ultimately determine which one is the superior oil. Comparing rice bran oil vs canola oil Rice bran oilCanola oilSolid or Liquid?LiquidLiquidSmoke Point [...]

While oils and fats come in a range of delicious types and flavors, there are times when a more neutral cooking oil is required. Neutral-flavored oils are ideal for baking, deep-frying, sautéing and salad dressings as they don’t impart any additional flavor to the dish and allow the other seasonings and spices to really stand out.  Most supermarkets offer a variety of neutral cooking oils that range from vegetable oil [...]

Tipo 00 is not a particularly common flour in the USA, though if you take a walk through a European supermarket, you will see it everywhere! Tipo 00 is also known as type 00 or Italian 00 flour, and the 00 refers to the fineness of the mill. Tipo 00 is superfine in texture, Tipo 0 is a little coarser, and 1 and 2 are coarser again.  It is predominantly used to make pizza dough and certain types of pasta, though you can use [...]

The name durum flour might not sound common, but it has been a staple in Italian cooking for years! You may have heard of its more coarse cousin, semolina, perhaps. Both come from the durum wheat! It is favored for its high gluten content, giving pasta dough and pasta their elasticity and chewy edge. So, if you don’t have any durum wheat and you want to use something else, what are your options? Try some of these!  Best [...]