Tastes Good Magazine

Smoke Point

2 articles

Editorial illustration for Choosing the Best Fat for Searing, Frying, Baking, and Finishing: A Three-Factor Framework
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Choosing the Best Fat for Searing, Frying, Baking, and Finishing: A Three-Factor Framework

Choosing the right cooking fat involves more than just its smoke point. A practical framework considers heat tolerance, fatty acid stability, and flavor contribution to match fats to searing, frying, baking, and finishing tasks.

Santiago Vargas·October 19, 2026
Editorial illustration for Smoke Point Isn't the Whole Story: How to Actually Choose a Cooking Oil for High Heat
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Smoke Point Isn't the Whole Story: How to Actually Choose a Cooking Oil for High Heat

Choosing cooking oil for high heat involves more than just smoke point; thermal stability and refinement are equally crucial factors. Prioritize oils with stable fatty acid profiles, like monounsaturated or saturated fats, for better performance under heat.

Santiago Vargas·October 17, 2026